Cakespy: The Pumpkin-Apple-Pecan Pie

Ingredients

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

Description

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