For the pie crust:
1 1/2 cups flour, plus more for dusting
3/4 stick (6 tablespoons) chilled unsalted butter, cut into pieces
2 tablespoons vegetable shortening
1/4 teaspoon salt
3 tablespoons ice water
For the filling:
1 cup canned pumpkin
1 cup apple butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 can (2/3 cup) evaporated milk
1/3 cup whole milk
For the pie crust: In the bowl of a food processor, combine the flour, butter, shortening and salt. Pulse just until the mixture resembles coarse meal. With the motor running, add the ice water in tablespoon increments, until the dough comes together but has not yet formed a ball. Transfer the dough to a work surface and shape into a disk, handling the dough as little as possible. Lightly dust with flour on both sides and wrap in waxed paper or plastic wrap; refrigerate for at least 1 hour or up to 1 day.
When ready to bake, preheat the oven to 400 degrees. Have ready a 9-inch pie plate.
On a lightly floured work surface, roll out the dough to a round about 1/8 inch thick and about 11 inches in diameter. Transfer to the pie plate, and use your fingers to create a crimped edge. Set aside.
For the filling: In a medium bowl, combine the pumpkin, apple butter, brown sugar, salt and cinnamon and mix well. Add the eggs and milks, stirring to combine. Pour the filling into the pie shell. Bake for 45 to 50 minutes or until the center has set. Cool completely before serving or storing in the refrigerator.
from the Post.