Stacked Fall Pie
 
 
by:
Serves: 16 - 20
Ingredients
Coconut Oil Pie Crusts
  • 4½ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 tablespoon granulated sugar
  • ¾ teaspoon baking powder
  • 
1 cup room temperature coconut oil
  • 
9 tablespoons water, more if necessary
Pecan Pie
  • 4 tablespoons butter
  • 1 cup dark brown sugar
  • ½ cup light corn syrup
  • Pinch salt
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1 cup chopped pecans
Apple Pie
  • 6 tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
  • Pinch salt
  • 1½ pounds crisp apples, like Granny Smith
  • ½ pound soft apples, like McIntosh
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
Cinnamon Custard Pie
  • 2 large eggs
  • 1⅓ cup whole milk
  • ⅔ cup granulate sugar
  • 4 teaspoons all-purpose flour
  • ¼ teaspoon salt
  • 1 generous teaspoon ground cinnamon
Instructions
For the piecrusts:
  1. Mix flour, salt, sugar, and baking powder in a food processor.
  2. Add coconut oil; pulse to completely incorporate.
  3. Add water; pulse until dough forms little clumps. Remove dough from processor and press to form dough into one large ball, adding additional droplets of water, if necessary.
  4. Divide into 3 equal portions. Working one at a time, press each portion of dough over bottom and up the sides of three 9½-inch tart pans with removable bottoms; set aside.
For the pecan pie:
  1. Adjust oven rack to lowest position and heat oven to 350 degrees. Heat butter, brown sugar, syrup, and salt in a medium saucepan until butter melts and sugar dissolves. Beat eggs and vanilla in a medium bowl and slowly whisk in a half cup or so of the hot sugar mixture. Whisk egg mixture back into the remaining hot syrup. Stir in pecans.
  2. Set pie shell on oven rack and pour pecan mixture into the pan, making sure not to overflow it. Bake until pie is set, about 40 minutes. Remove from oven, cool to room temperature, and remove from pan.
For the apple pie:
  1. Mix sugar, cinnamon and salt; toss with apples. Heat butter in a large skillet over medium-high heat until it looks and smells pale nutty brown. Add apple mixture; cover and cook until they soften and release their juices about 7 minutes. Uncover and continue to cook until juices thicken to a light syrup, 1 to 2 minutes longer.
  2. Meanwhile, whisk cornstarch and vanilla in ½ cup of water; stir into apple mixture until it thickens, less than a minute. Transfer apples to a jelly roll pan to cool to room temperature. When ready to bake, adjust oven rack to lowest position and heat oven to 400 degrees. Pour apple mixture into one of the pie shells and bake until crust is golden brown, 20 to 25 minutes. Remove from oven, cool to room temperature, and remove from pan.
For the cinnamon custard pie:
  1. Adjust oven rack to lowest position and heat oven to 325 degrees. Whisk eggs in a medium bowl, and then whisk in milk. Mix sugar, flour, cinnamon, and salt in a separate bowl, then whisk into milk mixture. Set pie shell on oven rack and pour filling into shell, making sure not to overflow it. Bake until custard has set and crust is golden, 45 to 50 minutes.
Remove from oven, cool to room temperature, and remove from pan.
  2. When read to serve. Set pecan pie on a cake stand; set apple pie on pecan pie, and custard pie on apple pie. Serve!
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/stacked-fall-pie/