Pumpkin Butter-Oatmeal Pie
- Preheat oven to 450 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate.
- Roll the remaining dough until 1/8 inch thick. Cut into 1/2- to 3/4-inch desired shapes with small cookie or hors d'oeuvre cutters. Brush edge of pastry shell with water; arrange cutouts around edge of shell. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.
- Meanwhile, for filling, in a large skillet, heat 1 tablespoon of the butter over low heat until melted. Cook about 3 minutes or until golden brown. Add oats and walnuts. Cook and stir for 3 to 4 minutes or until toasted; cool.
- In a large microwave-safe bowl, microwave the remaining butter on 100 percent power (high) for 30 to 45 seconds or until melted. Stir in corn syrup; whisk in eggs, pumpkin butter, vanilla, cinnamon, nutmeg, and salt. Stir in oat mixture. Pour filling into pastry shell.
- Cover edge of pie with foil to prevent overbrowning. Bake in the preheated oven for 45 to 50 minutes or until filling is set. Cool on a wire rack. If desired, serve with sweetened whipped cream. Makes 8 servings.
From the Test Kitchen
*Test Kitchen Tip:
If you prefer, use Pastry for a Single-Crust Pie; omit the pastry cutouts and crimp the edge as desired.
Pastry for a Double-Crust Pie
- In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter, cut up, or shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.