The texture of pumpkin pie with the taste of apple is a new twist on a fall favorite pie.
- 1/2 cup apple butter
- 2 large eggs
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 2 cups half and half
- Pastry for 1 9 pie crust
Beat eggs in a medium size bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well.
Add half and half and whisk together.
Press the pastry into a 9″ pie plate that has been sprayed with cooking spray.
Pour the filling into the unbaked pie crust.
Bake at 375 for 60-65 minutes, or until the center is set. It will still seem slightly “jiggly” in the very center, but a knife put in the center should come out clean.
Cool in the pie plate.
Store the pie in the refrigerator once it is cooled.