A velvety pumpkin filling topped with a rich pecan pie filing layer, all nestled in a from scratch homemade crust. Recipe courtesy of Cooking In Stilettos.
In a food processor, pulse together the flour, sugar and salt.
Add the cold cubed butter and shortening.
Pulse about 12 times in the food processor, until it resembles peas
With the food processor running, add the water tablespoon by tablespoon until it starts to form a ball.
Turn the ball out onto a floured board and shape into a ball. Wrap with plastic wrap and put in the refrigerator to rest for at least 45 minutes.
When the dough has rested, remove from the refrigerator and slice in half. Wrap the half you are not using in plastic wrap and put in the fridge or freezer for later use.
Roll out on a lightly floured surface to extend over the pie plate.
Using the rolling pin, roll the dough onto the pie pan and cut away any major excess dough.
Flatten the dough and crimp the edges or fold the remaining excess dough under.
Put back in the refrigerator while you make the filling.
For the pumpkin filling:
In a bowl, whisk together the egg, pumpkin, brown sugar, heavy cream, bourbon, vanilla and pumpkin pie spice. Set aside.
For the pecan pie filling:
In a bowl, whisk together the eggs, chopped pecans, brown sugar, corn syrup, bourbon, vanilla extract and apple cider vinegar. Set aside.
To assemble the pie:
Preheat the oven to 425 degrees, F.
Remove the crust from the refrigerator. Add the pumpkin pie filling and spread evenly.
Using a spoon, layer the pecan pie filling on top of the pumpkin pie layer so that it's even.
Decorate the edges with the reserved pecan halves and place the pie on a baking sheet.
Bake for 15 minutes at 425 degrees F. and then reduce heat to 350 degrees F.
Bake for 45 minutes at 350 degrees F. until the crust is golden and the filling is set.
