Apple Butter Pumpkin Pie

I just came up with this recipe almost a year ago for Thanksgiving and everyone that has tried it since has loved it. My grandma used to make some of the best pumpkin pie I have ever tasted so I decided that I was going to use her recipe but put a couple of twists into it to make it just jaw dropping amazing.

To make the filling you will need:
 I cup of pumpkin puree ( fresh or canned does not matter, although fresh is usually tastier)
1 cup of apple butter
1/4 cup of dark brown sugar (you can use light brown but it definitely tastes better with dark brown!)
1/2 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
3 eggs beaten
1 cup of evaporated milk

To make the strusel on top you will need:
3 tablespoons of butter
1/2 cup of flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

To make the pie crust:
3 cups of flour
1 teaspoon salt
1 1/2 cups of vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon of distilled white vinger

Throwing it all together:
1) First you want to make sure you oven is preheated to 350 degrees.
2)We want to get started by making your pie crust. Mix your flour and salt together in a large mixing bowl then add your shortening by cutting it in with a pastry cutter. If you do not have a pastry cutter just use a fork, that's what I used before I got mine, takes a little longer but works the same.
3)When the mixture starts to look like little pebbles then throw in your eggs, water, and vinger. Then just combine together.
4)After you have combined it all remove half of the dough and begin to roll it. After you have finished one half do the other. *To save time, mess and hassle I stick mine into a large freezer bag and roll it, it is so much easier, plus then that way if you need to you can stick it in the freezer and use it later :)*
5) Next you want to work on your filling. Start by combining in a medium bowl your apple butter, pumpkin, sugar, nutmeg, cinnamon, and salt. After the previous 6 ingredients have been combined add in your eggs and evaporated milk. When mixture looks to be combined you may pour it in to the pie shells.
6) Bake this portion of the pie for about 50 to 60 minutes in the oven or until the filling is not "jiggly".
7) While the first part of the pie is baking in the oven it is now time to start the second part of the pie. In a small bowl combine the flour, butter, sugar until smooth. Once mixture is smooth you can add in your pecans and continue mixing. For cinnamon lovers, like myself, you can try adding a 1/2 teaspoon of cinnamon to this mixture for extra mouth watering.
8) Once the first part of the pie is done baking you can take it out of the oven sprinkle the pecan mixture over top and bake for another 15 minutes. Then bon apetite!