Ingredients
1-3/4 cups all-purpose flour1/2 teaspoon salt1/2 cup cold butter, cubed1/4 cup shortening3 to 5 tablespoons ice waterFILLING:3 large eggs, lightly beaten1 cup apple butter1 cup canned pumpkin2/3 cup packed light brown sugar1/2 teaspoon salt3/4 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg3/4 cup half-and-half creamOPTIONAL TOPPINGS:Sugared Cranberries (see Editor’s Note)Toasted chopped pecansSweetened whipped cream
Preparation
In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight.
On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling.
Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes.
Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.
