The fall season brings in so many wonderful tastes of the season and none can be better than a combination of apple and pumpkin. This recipe combines a traditional tastes of pumpkin pie with apple butter. The best news is that this apple butter recipe can be made in the crock pot, making it an easy seasonal dish.
Nothing says fall better than apple butter and pumpkin. This pie recipe is courtesy of Foot Network’s superstar Paula Deen, and the apple butter recipe is from Jane Bradley, who is the mother of my co-workers, Pam Bradley.
Apple Butter Pumpkin Pie
by Paula Deen
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup brown sugar
1/2 tsp. salt
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/8 tsp. ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell (I used a deep dish pie shell)
Sweetened whipped cream, for garnish
Praline pecans for topping
Preheat oven to 425 degrees. Combine apple butter, pumpkin, sugar, salt and spices. Stir in eggs. Gradually add milk, and mix well. Pour into pie shell. Bake for about 40 minutes or until set. If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
Crock Pot Apple Butter
by Jane Bradley
Thinly slice 3 quarts of apples. The best variety is to use McIntosh apples, which have a good combination of sweetness and tart, or Jonathan, which is an good all-purpose cooking apple.
Place sliced apples in a slow cooker (Crock Pot), and cook overnight on high.
When apples are cooked, add 3 tsp. ground cinnamon, 3 cups of sugar and 1/2 to 1 tsp. ground cloves. Cook all day on low.
Pour into hot canning jars, leaving 1/4 inch head space and seal.