Pumpkin-Apple Butter Pie

Recipe
1 perfect pie crust
2 cups pumpkin purée
1/2 cup apple butter
1/2 cup half & half
1/2 cup sugar
3 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt

Preheat oven to 350 degrees.
First make the perfect pie crust curtesy of Ina Gartin. Refrigerate until ready to roll out. In a bowl, combine pumpkin purée, apple butter, half & half, sugar and eggs. Stir to incorporate. Add spices and salt. Stir again. Now prepare the crust. Roll out half of the dough to fit a pie baking dish, which is typically 9 inches. Refrigerate remaining dough for another time. Form the pie dough and create a decorative edge if you'd like. Prick the bottom of the crust and place in the oven for 10 minutes, then pull out and pour pumpkin pie filling into crust and return to the oven for 50 minutes to an hour.
Enjoy!

Perfect pie crust recipe:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
1/2 cup ice water

Cut the butter in 1/2 inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Note: If the pie crust starts to burn cover edges with foil!