Let’s make the Monstrosity called — The Pecapplekin Pie!!!

The Monstrous Pecapplekin Pie
The Monstrous Pecapplekin Pie

3 Thanksgiving Pies all baked into one deliciously baked Thanksgiving beast known as the Pecapplekin Pie!!!

Wait! Don’t leave. Not just yet! My parents always told me, “You’ll never know unless you try it.” That doesn’t always work out, however with this amazing pie, I have made it myself and honestly, am a member of the Pecapplekin Pie Fan Club.

The first time I saw this recipe, I rolled my eyes — yes, just like you are doing now and thought, “what a joke.” But after a few minutes of thinking it through, I fell upon the notion that every Thanksgiving, I always want a piece of all three pies — the pecan pie, the apple pie AND the pumpkin pie. Also remembering what my dad always told me, “it all ends up in the same place.” It did make me wonder, can it all TASTE good in the same place?

So, what went from a joke to me, became a pie pilgrimage to finding out the truth behind this monstrosity known as the Pecapplekin Pie. It didn’t take any longer than making any other pie. Instead I actually found it quite fun and thought — “Hey! This will give people something to talk about this Thanksgiving.”

After creating 3 inch tall cornucopia of a pie, I presented it to the family and my friends and you know what?! It was a HIT!!!

I double dog — no, wait … I TRIPLE dog dare you to make one of these and tag Savannah Weekend in your post! Let me know if people loved it or left it!

But most importantly, ENJOY it from the beginning to the very last crumb, I guarantee people will leave your house with an empty place and a great story to share with their friends!

Pecapplekin Pie Recipe

Serves 8

NOTE: If you want the middle two pie crust layers to be crispier, place them on a parchment-lined baking sheet, pierce them all over with a fork, then top with another baking sheet to keep them flat. Bake them for 12 minutes in the preheated oven, then let cool before assembling as the recipe states.

Pecan Filling:
2 tbsp. butter
1 cup pecans, roughly chopped
2 tbsp. brown sugar
¼ cup corn syrup
½ tsp. vanilla extract
1 egg
Pinch of salt

Apple Filling:
2 tbsp. butter
3 Granny Smith apples, peeled, cored and diced
⅓ cup sugar
½ tsp. cinnamon
Pinch of salt
1 tbsp. flour

Pumpkin Filling:
¾ cup pumpkin puree
¼ cup evaporated milk
½ tsp. pumpkin pie spice
⅓ cup sugar
Pinch of salt
1 egg

For Assembly:
4 refrigerated storebought pie crusts
1 egg, beaten

1. Preheat the oven to 375°.

2. Make the pecan filling: In a skillet, melt butter and add pecans, stirring until toasted and fragrant. Turn off the heat and stir in brown sugar, corn syrup, vanilla and salt. Transfer to a bowl to let cool, then stir in the egg.

3. Make the apple filling: In a skillet, melt butter and add apples. Cook down for until slightly softened, 2 minutes. Add sugar, cinnamon and salt and continue to cook for another 2 minutes. Remove from heat and stir in the flour. Transfer to a bowl to let cool.

5. To assemble the pie, spray a 9-inch pie plate with non-stick spray. Place one crust on the bottom and press against the edges. Top with pecan filling. With a knife, cut about an 1 ½-in. of the dough off around the edges of the second dough round and place on top of pecan filling, pressing at the edges to seal. Top with the pumpkin filling, and do the same thing with the third dough round. Top with apple filling, then the top layer of crust, crimping at the edges to seal. Cut 4 slits in the top to vent.

6. Brush the top of the pie with the beaten egg and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool completely and serve.