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The Ultimate “All-in-One” Apple Pumpkin Pecan Pie

A beautiful, layered slice of the "three-in-one" Apple-Pumpkin-Pecan Pie being served for a holiday dessert.

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, egg, and pumpkin pie spice until smooth.
  7. 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.
  8. Pour the pumpkin pie filling into the center well.
  9. 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.
  10. 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.

Nutrition

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