Pecan Crusted Pumpkin Pie

Pecan Crusted Pumpkin Pie is an Applesauce Mom creation that
has been a big hit with my family. Most pie crust recipes call for
butter and shortening. My perfect Applesauce Pecan
Pie Crust is a great way to eliminate the use of shortening which
usually has hydrogenated oils and horrible preservatives such
as TBHQ.... This is also the pie crust I use for all other pies,
just leave out the pecans and it makes a great pie crust for
any occasion.

Perfect Applesauce Pecan Pie Crust.....
Ingredients:
*makes 2 pies

12 TBS cold butter
3 cups unbleached flour
1 tsp salt
1 1/2 TBS sugar
1 TBS extra virgin olive oil
1/3 cup applesauce
1/2 cup pecans (finely chopped) *optional
6-8 TBS ice water

In a bowl, mix cold butter, flour, salt, sugar, oil, applesauce and

pecans. Add 6 TBS of ice water, then add a little bit more as

needed. I usually use 8 TBS... 

The dough should not be sticky....form it into a ball and cover the

bowl with a lid. Refrigerate for 30 minutes....

After 30 minutes in the refrigerator, roll the crust out and place
in 9 inch pie pans...

For the Pumpkin Pie:
*makes 1 pie double this recipe
for 2 pies

3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 can pure pumpkin
6 oz. 2% organic milk

Blend all the ingredients together mixing the milk in last....

I like using 2% organic milk rather than using the canned

evaporated milk.....the pie comes out so much better!

Pour the pie mix onto the crust and bake 450 degrees for

the first 10 minutes. Then bake at 350 degrees for 50 minutes

to 1 hour. Let it cool completely before serving (approx. 2 hours).

Mmmm.....the pecan crust gives the pie a subtle delicious flavor!