Little Rhody Praline Pumpkin Pie

Methods/steps

heat oven to 450°F.
for crust, prepare and bake (see classic crisco pie crust recipe).
for filling, combine pumpkin, apple butter and butter in large saucepan. cook and stir on medium heat until butter melts. remove from heat. stir in 3/4 cup brown sugar, granulated sugar, flour, cinnamon, ginger, salt and cloves. combine eggs, evaporated milk and water. stir into pumpkin mixture gradually. pour into baked pie crust.
bake at 450°F for 10 minutes. reduce oven temperature to 350°F. bake 30 to 40 minutes or until center is almost set.
for meringue, combine 1 tablespoon granulated sugar, cornstarch and cold water in small saucepan on medium heat. cook and stir until mixture is clear. cool.
combine egg whites and 1/2 teaspoon vanilla in small bowl. beat at high speed of electric mixer until frothy. beat in remaining 3 tablespoons granulated sugar, 1 tablespoon at a time. beat well after each addition. beat until soft peaks form. add cornstarch mixture. beat 1 minute at high speed.
for praline topping, combine 2 tablespoons brown sugar, corn syrup, butter and 1/4 teaspoon vanilla in small saucepan. cook and stir on medium heat until butter is melted and mixture is blended. remove from heat.
spoon dollops of meringue in ring around outside edge of pie. sprinkle nuts over center. drizzle all or part of praline topping over nuts, as desired. bake at 350°F for 15 minutes or until golden. cool to room temperature before serving. refrigerate leftover pie.