Apple Butternut Pie Recipe

* Use walnuts if butternuts are not available.

For crust, prepare as directed on pkg. Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 400ºF.

For filling, toss apples and lemon juice in medium bowl. Combine corn syrup, 1/2 cup sugar, butter, eggs and salt in small bowl. Beat at low speed of electric mixer until blended.

Pour about 3/4 cup in bottom of unbaked pie crust. Sprinkle dates over syrup layer. Sprinkle nuts over dates. Spoon apples over nuts. Drizzle remaining syrup over apples. Sprinkle cinnamon and nutmeg over top. Moisten pastry edge with water.

Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Form outline of an apple in center, using knife or tines of fork, and cut several small slits to allow steam to escape.

Bake at 400ºF for 45 to 55 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool slightly.

For decorations, boil water and 3 tablespoons sugar in small saucepan until sugar dissolves and mixture is syrupy. Dip nuts in hot syrup. Arrange to frame apple outline on warm pie. (Tweezers may be helpful in glazing and arranging nuts.) Cool to room temperature before serving. Refrigerate leftover pie.