If you can believe it, this is my first ever pie. I am not typically a pie fan. If there is an option between cake or pie, 99.9% of the time I will go for the cake. With that said, I’ve still been anxious to try my hand at pie making. Because I’m a novice, I opted for a recipe that I didn’t have to alter, and that called for a store-bought crust. I’m new I told ya. So, until I feel comfy cozy about it all.. I will be starting small. Baby steps. And actually, this is perfect timing. This week over on my friend Jesseca’s site One Sweet Appetite, she’s having “pie week” and I couldn’t be more excited to follow along. You better believe I’m going to be trying her pie crust – she’s not a pie lover either! You should check it out. Anyway.. back to this pie. So, I made it. And actually LOVED it! I didn’t have much, but what I did have was great. It received rave reviews so for my first time, I’d say it was a success!
Apple Butter Pumpkin Pie
This Apple Butter Pumpkin Pie has a delicious new twist on your traditional pumpkin pie!
- 1 c. crock pot apple butter*
- 1 c. fresh or canned pumpkin
- 1/2 c. packed brown sugar
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 3 eggs
- 3/4 c. evaporated milk I just used whole milk
- 1 unbaked 9-inch pie shell
Preheat oven to 425°F.
Place unbaked pie shell on a foil-lined baking sheet and set aside.
Mix together apple butter, pumpkin, sugar, salt, cinnamon, and ginger in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell.
Bake for about 45 minutes – an hour or until set. If the crust begins to burn, place a sheet of tin foil over the pie.
[My 2 Cents]
Baking this was probably the most stressful part. My mom makes sweet potato pies every year for Thanksgiving and Christmas and I’ve never paid close enough attention to the baking times. So I called her to ask her how I could tell when it was done. You know what she told me? She said, “I can’t tell you a time, I just know by looking at it”. If that isn’t the sign of a true baker I don’t know what is. She was ZERO help to me over the phone.. since of course she couldn’t see what my pie looked like. So I just baked it as long as I felt necessary and even then, once I pulled it out of the oven I was stressed that it wasn’t done yet. I ended up baking it close to an hour. As it cooled it began to set more and was just fine. Phew.. it was a crazy limbo time wondering if after all the work I’d put in to pulling this together it was going to be ruined. Worked out just fine!
Adapted from Bakegirl
Never heard of apple butter?
Crock Pot Apple Butter