Lifestyle Food Meet the Pecapplekin Pie: 3 Thanksgiving Pies Stacked Into 1 By Shay Spence Published on November 24, 2016 01:25 PM Share Tweet Pin Email Why choose between pecan pie, apple pie, and pumpkin pie this Thanksgiving when you can have all three in one? This towering dessert — which we are dubbing the Pecapplekin Pie — is the ultimate display of unity during what will most likely be our nation's most politically heated Turkey Day in history. And this isn't just a symbolic or shamelessly over-the-top gesture; the flavors actually are actually so harmonious when combined. They belong together. *cue Mariah* via GIPHY Watch the video above to see how we make it, then follow the recipe below to do it at home. And if you're hungry for more Thanksgiving recipes, we've got you covered. Make the Creamiest Mashed Potatoes You've Ever Had with This Cooking Hack 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 Sugar 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. 4. Make the pumpkin filling: In a bowl, add all ingredients and stir to thoroughly combine. 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.