This Apple Butter Pumpkin Pie with Brown Sugar Streusel is a fun twist on the classic pumpkin pie recipe and would be the perfect Thanksgiving pie!
In a large bowl (or the bowl of a standing mixer), mix flour and salt together.
With your standing mixer or a pastry cutter, work the butter into the flour, a little at a time until the mixture resembles coarse crumbs (I usually do this with my standing mixer on low; you can also use a fork or your pastry cutter and do it by hand).
Add in the water, 1 Tbsp at a time, until the dough begins to come together.
Turn the dough out onto a floured surface and form the dough into a ball. Cover with plastic wrap and refrigerate at least 30 minutes, or until ready to use.
Preheat oven to 375 degrees and set out a 9" or 10" pie dish (I suggest a deep dish one).
On a lightly floured surface, roll out your pie dough in a large circle, about 1/4" to an 1/8" thick.
Carefully transfer the dough to your pie plate and gently push the dough into the plate. Carefully trim off any excess dough (leaving about 1/4"-1/2" of overhang).
Tuck the ends of the dough underneath and then crimp the edges. Set aside.
Sprinkle the streusel over the pie, and bake for an additional 30-35 minutes, or until the pie is set when jiggled slightly (or insert a knife into the center of the pie; if it comes out clean, the pie is done).
**My favorite pie crust: Easy Cream Cheese Pie Crust
*I prefer to use my own ratio of spices; however, if you want to substitute pumpkin pie spice, I would use 1 1/2 tsp pumpkin pie spice + 1/2 tsp ground cinnamon.
*Recipe inspired by BHG's Pumpkin Recipes magazine.