Apple Butter And Pumpkin Pie

• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/4 cup shortening
• 3 to 5 tablespoons ice water
• 3 large eggs, lightly beaten
• 1 cup apple butter
• 1 cup canned pumpkin
• 2/3 cup packed light brown sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup half-and-half cream
• Sugared Cranberries (see Editor's Note)
• Toasted chopped pecans
• Sweetened whipped cream

1. In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap each disk in plastic; refrigerate 1 hour or overnight.
2. On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased
3. . Refrigerate crust and cutouts while preparing filling.
4. Preheat oven to 425u0b0. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350u0b0; bake until center is almost set, 30-35 minutes. Bake pastry cutouts on an upper oven rack until golden brown, 12-15 minutes.
5. Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

flour, salt, cold butter, shortening, water, eggs, apple butter, pumpkin, brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, cream, sugared cranberries, pecans, whipped cream

Taken from www.tasteofhome.com/recipes/apple-butter-and-pumpkin-pie/ (may not work)