How to Make Apple-Pumpkin-Pecan Pie

This is the ultimate holiday pie for those who love apple, pumpkin and pecan pies 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.

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 and ease it into the prepared pie pan. Fold the overhanging dough under itself, crimp the edges as desired and chill for 30 minutes before baking. While the crust chills and bakes, prepare the pecan pie filling by combining corn syrup, brown sugar, butter and eggs with coarsely chopped and toasted pecans. Once the crust has finished blind baking, add the pecan filling and bake again until the center is just set.

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.

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.