Cakespy: The Pumpkin-Apple-Pecan Pie | Serious Eats : Recipes

Ingredients

• 4 to 8 tablespoons ice water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, very cold, cut into ¾ inch cubes
• 2 ½ cups all-purpose flour, plus extra for rolling
• - makes one rather thick pie crust -
• For the crust:
• + 31 more ingredients
• • 1 ½ cups pecan halves, lightly toasted
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • ¾ cup firmly packed brown sugar
  • 1 cup light corn syrup
  • For pecan filling:
  • 1 ½ sticks unsalted butter, cut into ½-inch cubes and chilled
  • ¼ tsp. baking soda
  • 1 teaspoon cinnamon
  • ¾ cup light brown sugar
  • 1 cup flour
  • 1 ½ cups quick-cooking oats
  • For apple crumb topping:
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon ground cinnamon
  • ½ cup firmly packed brown sugar
  • ¾ cup granulated sugar
  • 2 pounds tart, firm apples (4 to 5 large ones)
  • For apple filling:
  • A healthy handful of marshmallows or whipped cream for topping (optional)
  • Pinch of salt
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ginger
  • ¼ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 ½ cups half and half
  • 1 15-ounce can pumpkin puree
  • For pumpkin filling:

1 Prepare the pie crust. Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers (Note: if you don't have...

View full recipe at SpringPad