The Ultimate “All-in-One” Apple Pumpkin Pecan Pie
An ambitious and impressive dessert, this ‘Apple-Pumpkin-Pecan Pie’ combines three classic Thanksgiving pies into a single, multi-flavored creation. The dish is built in a single, deep-dish pie crust that is first par-baked. The bottom layer is a classic gooey pecan pie filling, which is baked until just set. A ring of pre-cooked, cinnamon-spiced apple pie filling is then arranged around the edge of the pie, and the center is filled with a creamy pumpkin pie custard. The entire pie is baked again until all fillings are set, creating a unique slice with three distinct flavors.
- Prep Time: 1 hour 30 minutes
- Cook Time: 2 hours
- Total Time: 6 hours 30 minutes (includes all chilling and cooling)
- Yield: 8-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 1 prepared pie dough round
- 1 large egg white
- For the Pecan Pie Filling:
- 1 1/3 cup pecan halves
- 1/2 cup light corn syrup
- 1/3 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg
- Pinch of fine salt
- For the Apple Pie Filling:
- 3 Granny Smith apples
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon all-purpose flour
- For the Pumpkin Pie Filling:
- 1 cup pure pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
- For Serving:
- Unsweetened whipped cream
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Fit the pie dough into a 9 1/2-inch deep-dish pie pan and crimp the edges. Chill for 30 minutes.
- Line the chilled crust with foil and fill with pie weights. Bake for 15-18 minutes. Remove the foil and weights, brush the crust with the egg white, and bake for another 8-10 minutes until lightly golden. Let it cool completely.
- Make the Pecan Filling: Toast 1 1/3 cup of pecans for 8-10 minutes. Reserve 1/3 cup for garnish. Place the remaining 1 cup in the bottom of the cooled pie shell.
- Whisk the corn syrup, brown sugar, melted butter, egg, and salt. Pour this mixture over the pecans in the crust. Bake for 20-25 minutes until just set. Let cool to the touch.
- Make the Apple Filling: While the pecan layer cools, peel, core, and slice the apples. Toss with sugar and lemon juice. Melt butter in a large skillet, add the apples, and cook for about 10 minutes until tender. Stir in the flour and let the filling cool completely.
- Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, egg, and pumpkin pie spice until smooth.
- Assemble the Final Pie: Arrange the cooled apple mixture in a ring around the edge of the pie, on top of the pecan layer, leaving an 8-inch well in the center.
- Pour the pumpkin pie filling into the center well.
- Bake the entire pie at 350°F for 50 minutes to 1 hour, until the pumpkin center has a slight jiggle. If the crust browns too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack for several hours. Garnish with the reserved chopped pecans and serve with whipped cream.
Notes
- This is a complex, multi-stage recipe that requires making and cooling several different components before final assembly.
- A deep-dish pie pan is essential to accommodate all three filling layers.
- Par-baking the crust and then baking the pecan layer separately are key steps to ensure all layers are cooked properly without the bottom crust becoming soggy.
- The pie must cool completely for several hours to allow all the fillings, especially the pumpkin custard, to set properly.
Find it online: https://www.eatswithsoul.com/apple-pumpkin-pecan-pie/