Pumpkin, Butterscotch & Cashew Crumb Pie - Dianna Wara
Crust 2 1/4 cup flour 1/1 teaspoon salt 1 tablespoon sugar 3/4 cup very cold butter flavored shortening 1/4 cup very cold water 1 large egg yolk In a medium bowl, add flour, salt and sugar. Cut in shortening until dough has a nice crumble to it. Mix the water with the yolk and drizzle over dough until it comes together. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Form into a disc. Wrap with plastic wrap and refrigerate at least one hour. Filling 1/3 cup granulated sugar 1/3 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 2 large eggs plus 1 yolk 1 can (15 oz) Solid Pumpkin 1 can (12 oz) evaporated milk 1/3 cup very finely chopped butterscotch chips Mix together sugars, cinnamon and salt in large bowl. Add remaining ingredients. Whisk until well blended. Pour into prepared crust. Bake in a 375 oven for 45 minutes. Crumb Topping 3/4 cup chopped, salted cashews 3 tablespoons flour 3 tablespoons brown sugar 1/4 teaspoon cinnamon 2 tablespoons butter, melted Mix together in a bowl. After pie has baked for 45 minutes. Remove from over and carefully place crumb topping on top of pie. Continue to bake another 15-20 minutes or until knife inserted comes out clean. Place on wire rack and cool completely. Drizzle 1 cup butterscotch chips 1 tablespoon butter shortening Mix both ingredients in a microwave safe bowl. Mix well and place in microwave at 15 second intervals until smooth. Drizzle the top of the crumb pie.
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