This is the ultimate holiday pie for those who love apple, pumpkin and pecan pie equally. There’s no need to choose-our creation boasts a gooey pecan bottom, a sweet-and-tart apple edge and a creamy pumpkin center. Make it the day before and refrigerate overnight; serve at room temperature or chilled.
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 2 hr 5 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray
- 1 prepared pie dough round
- All-purpose flour for dusting
- 1 large egg white
- 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
- Fine salt
- 3 Granny Smith apples
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter1 teaspoon all-purpose flour
- 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
- Unsweetened whipped cream, for serving
Instructions
- For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
- Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
- Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
- Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
- For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
- For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
- Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
- For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
- Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
- Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 468 |
| Total Fat | 27 g |
| Saturated Fat | 8 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Sugar | 45 g |
| Protein | 5 g |
| Cholesterol | 77 mg |
| Sodium | 478 mg |
Reviews
Not sure what all the complaints were about. Pie came out amazing and was such a hit of the party people were rushing back for seconds before it ran out.
This was not as good as it sounded. The pumpkin part in the middle was weird tasting and the apple part did not fit in with everything else. I won’t make this again.
My family loved this recipe. It was a lot of work but fun and worth the effort.
Just no!
First, this recipe takes quite a long time to put together. Unfortunately, I didn’t feel all the flavors complemented each other very well. Also, each component seemed a little lacking versus how I would expect each to taste as a stand alone.
I loved the idea of this pie so I decided to try out the recipe. I am an experienced baker but decided to use a pre-made pie crust which did make it easier to begin. But, this recipe was way too time consuming. The prep times were way off. The result definitely wasn’t worth the time it took to make the pie.
I used a pre-made pie crust, which cut down on the prep/cook time. I would suggest making the pecan layer at the bottom a smaller portion; it overpowered the other flavors of the pie. Overall this was a delicious pie with a wonderful flavor combination. It did take awhile, as does most pie baking.
I should have read the reviews before I invested an entire evening. Anonymous 1 star, Cecile M and Emmilyjane pretty much summed it up perfectly. The time estimates are low (not to mention adding in the cooling times between steps). As for the taste of my three favorite pies stacked into each other – disasterous. Since it was just my beau and me, I had no backup plan for Thanksgiving dessert. the pie sits at the bottom on the trash … I could not bear the thought of eating any of the parts, nevermind another entire slice. Time consuming, 3 great tastes that don’t belong in the same pie dish, especially stacked. Disappointing at best. A waste of ingredients, time, and 1 star. Oh well, nothing ventured, nothing gained. The recipe is now joining the pie. My recommendation: Don’t do it.
I am a very good baker and don’t have flops in the kitchen. I didn’t really like the idea of this pie but my husband really wanted me to make it. Very time consuming to assemble and too many flavors mixed together to enjoy it. Actually the apples took over the entire dish and the pecan layer at the bottom was lost in the rest of the dish. So thankful my sister-in-law brought a pumpkin and a pecan pie so dessert wasn’t a complete disaster. I threw this mess in the trash. Sorry, I don’t usually post negative reviews but this clunker of a recipe deserves zero stars.
This was pretty much an awful idea. The cook times are ridiculous. The pumpkin part never set up so I had pumpkin slop. I bake a ton so I’m pretty good at following recipes and being aware of cook times. In the time it took to make this one pie I could have made three and still be eating three delicious pies. Instead I have this mess in the trash. Good thing I made a back up pumpkin pie….from pure scratch and it’s amazing.