Description
A cozy fall dessert combining tender apple slices, spiced pumpkin filling, and crunchy pecans in a buttery pie crust. Perfect for Thanksgiving, Halloween, or anytime you want a festive autumn treat.
Ingredients
🛒 Ingredients (for one 9-inch pie):
For the Pie Crust:
2 ½ cups all-purpose flour
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water
For the Filling:
2 cups peeled and thinly sliced apples (Granny Smith or Honeycrisp)
1 cup pumpkin puree
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
½ cup chopped pecans
For Topping (Optional):
¼ cup chopped pecans
1 tbsp brown sugar
1 tsp cinnamon
Instructions
📝 Instructions:
Step 1: Prepare the Pie Crust
In a large bowl, combine flour and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, until dough forms.
Divide dough into two discs, wrap in plastic, and chill 1 hour.
Step 2: Make the Filling
In a large bowl, mix pumpkin puree, eggs, vanilla, sugars, cinnamon, nutmeg, cloves, and salt.
Gently fold in sliced apples and ½ cup pecans.
Step 3: Assemble the Pie
Preheat oven to 375°F (190°C).
Roll out one dough disc and fit into a 9-inch pie pan.
Pour filling into the crust.
Roll out the second dough disc and place over filling; crimp edges to seal. Cut slits on top to vent.
Optional: sprinkle remaining pecans, brown sugar, and cinnamon on top.
Step 4: Bake
Bake 50–60 minutes, until crust is golden and filling is set.
Cool completely before slicing.
Notes
- Apple Choice: Use a mix of tart and sweet apples for depth of flavor.
- Make Ahead: Pie can be baked a day in advance and stored at room temperature or refrigerated.
- Healthy Variation: Use a whole-wheat crust and reduce sugar slightly.
- Mini Version: Bake in muffin tins for individual servings.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert / Pie
- Method: Baked
- Cuisine: American / Fall