Pumpkin Apple Pie with Pecan Crust

overhead shot of sliced pumpkin apple pie

Pumpkin Apple Pie with Pecan Crust

Course: Dessert

Cuisine: American

Keyword: apple pie, pumpkin pie

Prep Time: 2

Cook Time: 1

Total Time: 2 1

Servings:

Calories: 827kcal

Author: Chef Jessica Anne

Pumpkin Apple Pie is the best of both worlds! Pumpkin pie and apple pie merged together in a pecan crust with streusel topping. The perfect holiday dessert!

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Equipment

Ingredients

Pie Crust

2 cups flour
1/2 cup pecans*
1 cup unsalted butter , chilled and diced
1 teaspoon salt
1 1/2 tablespoons brown sugar
2 tablespoons heavy cream
4-5 tablespoons ice water

Pumpkin Filling

1 1/2 cups pumpkin puree
1 teaspoon pumpkin pie spice
1/3 cup sugar
2 dashes salt
1 egg , room temperature and beaten
1/2 cup evaporated milk
3 tablespoons unsalted butter , melted
1 teaspoon vanilla

Apple Filling

2 apples , skinned and cored
2 tablespoons lemon juice
ice water
1/2 cup apple butter
1/2 teaspoon ground cinnamon
1/2 cup sugar
2 tablespoons flour

Streusel

1/2 cup salted butter , cold
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup flour
1 teaspoon pumpkin pie spice

For serving

Instructions

Pie Crust:

Preheat the oven to 350°F. Have a deep 9-inch pie plate ready.
In a small food processor, blend the pecans to a paste. Add the flour, butter, salt, brown sugar and heavy cream. Pulse until combined and formed into a crumbly mixture. Slowly add the chilled water, 1 tablespoon at a time, until a dough is formed.
Turn the dough out on a floured surface and form into a disc. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes to chill.
Return the dough to a floured surface or silicone mat. Roll it out into a large circle measuring 13 inches in diameter. Roll the dough up on a rolling pin to easily lay it into a deep dish pie plate.
Using your fingers gently press the pie crust into all crevices. Using a your thumb and forefingers, pinch together edges to form a scalloped rim. If making a decorative crust using cut-outs, cut off excess and re-roll into a ball, roll it out and cut into leaf shapes (or any desired shape), cover with a damp towel and set aside.
Place pie weights on the inside or pierce generously with a fork to prevent bubbling. Bake the crust for 14-16 minutes, or untul very lightly browned. Remove and set aside to cool.

Pumpkin Filling:

In a large mixing bowl using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, combine the pumpkin puree with the pumpkin pie spice, sugar, salt, egg, evaporated milk, melted butter and vanilla until no streaks remain. Cover and chill until ready to use.

Apple Filling:

Combine the lemon juice and ice water in a large bowl. Using a mandoline slicer or very sharp knife, slice the apples into very thin slices. Aim for 1/8 of an inch or smaller. Immediately toss them into the prepared bowl of ice water. Set aside.
In a small bowl combine the apple butter, cinnamon, sugar and flour.
Drain the apple slices, patting dry and spread them out into a thin layer on a rimmed baking sheet. Pour the apple butter mixture over top, spreading it around with your hands.

Streusel Topping:

In a food processor or using a pastry cutter, combine the butter, both sugars, flour and pumpkin pie spice until a crumbly mixture forms. Cover and chill until ready to use.

Assemble the Pie:

Preheat the oven to 375°F.
Layer the apple slices into the bottom of the cooked pie crust in an even layer. Discard any apple butter mixture remaining in the bowl.
Pour the pumpkin filling on top of the apple slices.
Bake the pie for 40 minutes, the pie will not be fully cooked at this time. Use a pie crust saver to prevent browning on crust.
Remove the pie from the oven and top evenly with the streusel. If you choose to make decorative pieces using the pie crust discard and cookie cutters, add them now. Brush them with 1 egg yolk and 1 tablespoon cream mixture to achieve a glossy look and help them adhere.
Bake the pie for an additional 10-15 minutes or until pie crust pieces and streusel are lightly browned and the center is no longer jiggly.
Remove the pie from the oven and allow to set for 10 minutes. Serve with vanilla ice cream and whipped cream.
If you have tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

If you want more decorative pieces on your pie crust, buy a pre-made crust at the store and use this to make the leaf cut-outs. The discard from the pie crust will yield limited pieces that are better for adding to a pinched crust rather than doing the whole thing, as pictured.

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