Apple, Pumpkin and Pecan Pie
- Preparation Time10 mins
- Cooking Time5 mins
For the Crust
For the Pecan Pie Filling
For the Apple Pie Filling
For the Pumpkin Pie Filling
Special equipment: a 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans
For the crust:
1. Position the oven rack in the middle of the oven and preheat the oven to 180°C.
2. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
3. Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper).
4. If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
5. Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
6. Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes.
7. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
For the pecan pie filling:
1. Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl.
2. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling:
1. Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl.
2. 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.
3. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
4. 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.
For the pumpkin pie filling:
1. 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.
2. 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.
3. Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
Big Herby Yorkshire Pudding
Tom Aiken's Gravy
Broccoli and French Beans
Celeriac Mashed Potatoes
Pearl Barley and Walnut Stuffing
Michel Roux's Roast Chicken with Herb Butter
Crispy Roast Pork Belly with Salty Caramelised Apples
Italian Roast Potatoes
Roasted Parsnips with Cheese and Bacon
Roasted Cauliflower with Parmesan and Pancetta
Classic Roast Lamb
Aubergine Stew with Honey and Golden Sultana Polenta
Spicy Chicken Tacos
Pasta with Pecorino and Pepper
Smoked Garlic and Butternut Squash Risotto
Chicken Tikka Masala
Sesame Chilli Vermicelli
Egg-and-Kimchi Rice Bowls
Diners, Drive-Ins, And Dives
Guy Fieri road trips across America to check out classic greasy spoons.
Christmas Cookie Challenge
Bakers compete to make awesome holiday cookies in hopes of winning $10,000.
Barefoot Contessa: Back To Basics
Ina Garten shares the basics behind incredibly elegant yet easy food.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
The Great Food Truck Race
Food truck teams compete to sell the most food and ultimately win $50,000.
First We Feast
The teams create cake versions of food feasts. Duff's team makes a realistic farmers market while Buddy and his team create a towering monument of sweet treats.
Buddy and Duff take their first challenge - car cakes – for another spin. Duff aims for a better version of his lowrider, and Buddy revs up with a convertible '57 Chevy.
Buddy and Duff face off over cakes featuring ancient worlds. They look to the ancient Roman chariot races and the Hanging Gardens of Babylon for inspiration.
A Bug's World
The teams make cakes depicting a bug's world. Team Duff builds towering flowers and lightning bugs while Team Buddy creates a cross-section of Earth full of creatures.
Buddy Valastro and Duff Goldman try to out-do each other with African safari-inspired cakes. A panel of 50 talented cake artists vote on the winner.
Buddy and Duff face off in an architecture challenge. Buddy travels back to ancient Egypt and Duff looks to his own future with a whimsical treehouse.
High Seas And High Stakes
Buddy and Duff make pirate cakes. Team Duff creates a detailed ghost ship and Team Buddy builds an unlucky pirate being pursued by a smitten shark.
North Pole Wedding
Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most-romantic wedding the world has ever seen at the North Pole!
For the grand finale, Buddy and Duff create monster cakes. Buddy works on a radioactive dinosaur, while Duff makes a Frankenstein’s monster cake.
Host Raven-Symone asks the four remaining teams of cake and sugar artists to create the craziest visions of a Christmas party in the animal kingdom.
When Toys Come Alive ... And Go Wild
Raven-Symone asks the five teams to show the judges what happens when the newly minted toys come alive, escape from their boxes and go wild.
The Great Turkey Escape
Raven-Symone challenges five teams of master cake and sugar artists to imagine what happens when all those holiday turkeys decide to make a break for it.
Santa To The Rescue
Host Raven-Symone challenges the five teams of cake and sugar artists to imagine what happens outside of the North Pole when Santa steps in to save the day.
Surprise Holiday Parade
Raven-Symone hosts as five teams of cake and sugar artists compete to impress judges Shinmin Li and Erin Acevedo in Santa's parade.
Chicken And Pie Party
Giada kickstarts the festive season with a pie party. On the menu is savoury butternut squash crostata, lemon-fried chicken and tiramisu ice box torta.
Giada gathers her friends for a cocktail party and gift exchange. On the menu is spinach and artichoke panini bites, warm citrus olives and delicious cocktails.
Giada's Turkey Day Feast
Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. On the menu is lemon and pea alfredo and kale salad.
Giada and her daughter host a Christmas party. They decorate sugar cookies, make sandwiches as well as double chocolate butter cookies and citrus slushies.
That's A Wrap! Party
Giada has friends and family round to enjoy delicious food and get into the festive spirit. Her buffet has antipasti skewers and Italian hot brown crostini.