| APPLE BUTTERNUT PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 3 -1/2 cups chopped, peeled (1/2-inch pieces) Paula Red apples (about 1-1/4 pounds or 2 to 3 large)* 2 teaspoons lemon juice 1 cup light corn syrup 1/2 cup sugar 2 tablespoons butter or margarine, melted 3 eggs 1/4 teaspoon salt 1/4 cup chopped pitted dates 1 cup chopped butternuts ** 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Decorations 1/4 cup water 3 tablespoons sugar Butternut halves For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 400ºF. For filling, toss apples and lemon juice in medium bowl. Combine corn syrup, 1/2 cup sugar, butter, eggs and salt in small bowl. Beat at low speed of electric mixer until blended. Pour about 3/4 cup in bottom of unbaked pie crust. Sprinkle dates over syrup layer. Sprinkle nuts over dates. Spoon apples over nuts. Drizzle remaining syrup over apples. Sprinkle cinnamon and nutmeg over top. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Form outline of an apple in center, using knife or tines of fork, and cut several small slits to allow steam to escape. Bake at 400ºF for 45 to 55 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool slightly. For decorations, boil water and 3 tablespoons sugar in small saucepan until sugar dissolves and mixture is syrupy. Dip nuts in hot syrup. Arrange to frame apple outline on warm pie. (Tweezers may be helpful in glazing and arranging nuts.) Cool to room temperature before serving. Refrigerate leftover pie. *Use Rome Beauty apples if Paula Red apples are not available. ** Use walnuts if butternuts are not available. |
