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| APPLE BUTTER CRUMBLE PIE | |
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1 unbaked 9-inch pie crust 1 cup Libby's solid pack pumpkin 1 cup apple butter 1/4 cup packed dark brown sugar 1/2 tsp. cinnamon 1/4 tsp. ginger 1/4 cup nutmeg 1/4 teaspoon salt 3 eggs, slightly beaten 1 cup undiluted evaporated milk Crumble Topping (below) In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375°F oven for 50-60 minutes. Crumble Topping: 1/2 cup flour 3 tbsp. butter, softened 5 tbsp. sugar 1/2 cup chopped pecans In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil pan, bake on a cookie sheet. When using glass, do not use cookie sheet. | |
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recipe reviews #80630
Marj (Ontario) says:
I converted this to tarts (makes 24) and my family went wild over them. Wasn't quite sure what to do when with the crumble - so we added it a half baking time for the first batch and then before putting them in oven for the second batch. Second batch turned out better. Nice change from pumpkin pie.
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