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Apple and Pecan Pie in a Split Decision Pie Pan

Keyword: Desserts, Pies and tarts, Thanksgiving
Skill: intermediate
Servings: 1

INGREDIENTS

For the Apple Pie:

  • 1 premade pie dough, rolled out
  • 4 peeled, cored and thinly sliced granny smith apples
  • ½ teaspoon of cinnamon
  • 2 tablespoons of sugar + more for garnish
  • Juice of 1 lemon
  • 1 ounce of melted unsalted butter

For the Pecan Pie:

  • 1 premade pie dough, rolled out
  • 2 eggs
  • 2/3 cup of packed light brown sugar
  • Zest of ½ orange
  • 1 teaspoon of vanilla
  • 1/3 cup of corn syrup
  • 2 ounces of melted unsalted butter
  • 1 ½ cups of pecan halves

INSTRUCTIONS

  1. Preheat the oven to 375°.
  2. Apple: Cut the pie dough in half and mold the pie dough to the ½ insert of the split pie pan and fold up the sides and pinch around the outside to make a wavy crust. Using a small circle round cutter, make circles using the other half of the pie dough. Set aside.
  3. In a medium size bowl mix together the apples, cinnamon, sugar and lemon juice. Pour the mixture into the ½ pie insert with the pie dough. Top off by layering on the circle rounds. Brush with butter and sprinkle on sugar.
  4. Pecan: Cut the pie dough in half and mold the pie dough to the ½ insert of the split pie pan and fold up the sides and trim any access. Cut 6 skinny long pieces of dough using the other half of the pie dough. Make a braid weaving 3 pieces of dough at a time and mold it to the top outside crust of the ½ insert of the split pie pan.
  5. In a medium size bowl whisk together the eggs, brown sugar, orange zest, vanilla, corn syrup and melted butter.
  6. Pour ¾ of the mixture into the ½ pie insert with the braided crust. Add in pecans and arrange so that they are overlapping and uniform. Pour the remaining ¼ mixture over top. Brush the outside braided crust with melted butter.
  7. Bake the pies in the oven for 1 hour. Cover with foil after 25 minutes.
  8. Let the pies cool completely before serving.