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Apple Butter Pumpkin Pie with Streusel

As I am traveling for Thanksgiving this year to my sister’s house and have thus been robbed of producing an over-the-top feast myself, I had to content myself with making two pies; pumpkin and pecan.

I get so bored with traditional pumpkin pie. Yes, it’s nice, and smooth, and creamy and full of lovely autumnal spices, but…. The pie is so simple to make! Whack out a pie crust, dump the filling ingredient into a bowl, whisk, pour in, and bake. No challenge, no variety. 

This pumpkin pie is still full of classic flavors, but with a twist that will gratify the bored cook and impress the jaded guest. This pie is like a marriage between apple crisp and pumpkin pie- add in a generous amount of apple butter and top it with a buttery, crumbly streusel and voila! A perfect Thanksgiving Day pie. 

This is a great pie to bring to a family Thanksgiving; it’s impressive but universally pleasing to palates young and old alike. If you want to up your foodie cred, make the apple butter yourself. (Make sure to brag to your sister when you place the pie at her table). If you lack the time, buy a jar at the store.

Enjoy it with friends and family- Happy Thanksgiving!

1 cup pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeguu
1/8 teaspoon cloves
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 ½ cups of Pastry Flour
9 Tbsp Cold Butter, cut into cubes
½ tsp Salt
3 to 5 Tbsp of Ice cold vodka
3 tablespoons butter, cold
1/2 cup flour
1/2 cup dark brown  sugar
1/2 cup rolled oats

In a food processor add the flour and salt, pulse once to incorporate.

Add the butter, pulse about 10 times or until the butter is about the size of peas and distributed evenly.

While pulsing add 1 tablespoon of vodka at a time until the dough comes together when pinched between your fingers.

Dump the dough in a lightly floured surface and quickly form into a disk.

Wrap dough and pop it in the fridge for about half an hour before using. 

Roll it out into a ¼ inch thick circle and place into a 9 inch pie plate. Trim and crimp the edges and pop into the fridge for 30 minutes before baking.

Preheat the oven to 375 degrees F.

In a large bowl, whisk together all the pie filling ingredients. Pour into the prepared pan. Put in the oven to bake for 50 to 60 minutes or until knife inserted two inches from the center comes out clean.

Meanwhile, make the streusel. Whisk together the flour and sugar then cut in the butter with a fork, pastry cutter, or your fingers until crumbly. Stir in the oats. 

Remove the pie from the oven and sprinkle over the streusel topping. Return the pie to the oven, covering the crust with foil, and bake a further 15 minutes. Remove from the oven and cool on a wire rack for at least an hour. Enjoy!


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