Mrs. Ferren’s apple butter pumpkin pie
Makes 10 slices
1 cup sifted Pillsbury flour 1⁄2 teaspoon salt 1⁄3 cup shortening 3-4 tablespoons cold water
1 cup apple butter 1 cup canned pumpkin 1⁄2 cup firmly packed brown sugar 1⁄2 teaspoon salt 3⁄4 teaspoon cinnamon 3⁄4 teaspoon nutmeg 1⁄8 teaspoon ginger 3 eggs, well beaten 3⁄4 cup evaporated milk To make crust, in large bowl, sift together flour and salt. Cut in shortening into flour mixture until particles are the size of small peas. Sprinkle 3-4 tablespoons cold water over mixture, tossing lightly with a fork until dough is moist enough to hold together and form into a ball.
Roll dough onto a floured surface to make a crust a half-inch larger than a 9-inch circle pie pan. Fit crust into pie pan and flute edges.
To make filling, combine all ingredients and mix thoroughly.
Pour filling into pie crust. Bake at 425 degrees for 40 to 45 minutes.