Apple and Pumpkin Pie with Pecans

Ingredients:

• 1 egg white, category CO
• Non-stick cooking spray
• 1 finished circle of pie dough
• Flour for working with dough
• Additional equipment: a deep pie dish with a diameter of 24 cm; ceramic balls for baking the base, dry rice or beans

Nut filling:

• 1 and 1/3 tbsp. pecan halves
• 1/2 cup corn syrup
• 1/3 cup brown sugar
• 3 tablespoons melted butter
• 1 egg category CO
• Fine salt

Apple filling:

• 3 apples Granny Smith varieties
• 2 tablespoons of sugar
• 1 tbsp lemon juice
• 2 tbsp (30 g) butter
• 1 teaspoon of wheat flour

Pumpkin filling:

• 1 tbsp. pumpkin puree
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1 egg category CO
• 1/2 tsp pumpkin pie spices
• Unsweetened whipped cream for serving

Preparation:

1. For the base: Position a rack in the center of the oven and preheat to 350°F (180°C). Coat the bottom and sides of a 9-inch (24 cm) pie pan with cooking spray.
   
   Roll out the pie dough (if needed) into a 25 cm (10 in) circle on a floured surface (or between two floured sheets of parchment paper). If the dough becomes too warm, refrigerate it to firm up. Transfer it to the prepared pan. Fold any excess dough under itself to create a nice edge. Chill for 30 minutes.
2. Meanwhile, spread the pecans on a baking sheet and roast until toasted and golden, 8-10 minutes. Let cool and set aside 1/3 cup. Coarsely chop 1/3 cup of the pecans for garnish.
3. Place the pie pan on a baking sheet, line the chilled crust with foil or a large coffee filter, and fill with weights. Bake until the edges are lightly browned, 15-18 minutes. Remove the foil and weights, then brush the bottom and edges of the crust with egg white and continue baking until the bottom of the crust is lightly golden, another 8-10 minutes. Transfer to a wire rack and let cool completely. (You can pre-bake the crust this way up to 1 day in advance.)
   
   For the nut filling: Sprinkle the remaining 1 cup nuts over the bottom of the cooled pie crust. In a medium bowl, combine the corn syrup, brown sugar, butter, egg, and 1/4 teaspoon salt. Pour the egg mixture over the nuts. Bake until the filling is set, 20-25 minutes. Transfer the pie to a wire rack and let cool until cool to the touch.
4. For the apple filling: Meanwhile, peel and core the apples and cut them into 0.5 cm thick slices. In a medium bowl, toss the apples with granulated sugar and lemon juice.
   
   In a large nonstick skillet over medium heat, melt the butter. 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 let cool completely. (To cool the mixture faster, spread it in a thin layer on a baking sheet.)
   
   Spread the cooled apple filling around the edge of the cooled pie (directly on top of the nut filling), leaving a well in the center about 20 cm in diameter.
5. For the pumpkin filling: In a medium bowl, combine the pumpkin, heavy cream, granulated sugar, egg, and spices. Spoon the filling into the center of the pie (directly on top of the nut filling), allowing the apples to flank the edges.
   
   Bake the pie until the pumpkin center is set and slightly gelatinous, 50-60 minutes. If the crust starts to burn, cover it with foil or a silicone baking mat. Place the pie on a wire rack to cool completely.
   
   Sprinkle the reserved 1/3 cup chopped pecans over the pie, letting them fall into the apple filling. Slice and serve with a dollop of whipped cream.