Festive pie with three fillings

Ingredients:

Dough

• 3 chilled rolled out layers of pie (from 400g packages)
• Premium flour, for dusting

Pecan pie layer

• 3/4 cup light brown sugar
• 0.5 cup light corn syrup
• 2 tablespoons unsalted butter, melted
• 1 tsp vanilla extract
• A pinch of coarse salt
• 3 large eggs
• 1 1/2 cups pecans, toasted and coarsely chopped

Pumpkin pie layer

• 1.5 cups pumpkin puree
• 0.5 cups heavy cream
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon
• A pinch of ground nutmeg
• A pinch of coarse salt
• 2 large eggs

Apple pie layer

• 2 Gala or McIntosh apples, peeled, cored and thinly sliced
• 2 Granny Smiths, peeled, cores removed and thinly sliced
• 1/3 cup granulated sugar
• 4 tbsp unsalted butter, melted
• 2 tbsp. premium flour
• 1 tbsp. freshly squeezed lemon juice
• 0.5 tsp ground cinnamon
• A pinch of coarse salt

Streusel

• 1 cup flour
• 1/3 cup light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 teaspoon coarse salt
• 110 g unsalted butter, room temperature
• Cooking spray to spray the pan

Preparation:

1. Dough: Preheat oven to 175°C.
   
   On a lightly floured work surface, roll out 1 sheet of pie dough into a 9 x 13-inch rectangle, trimming and trimming the edges as needed. Transfer to a parchment-lined baking sheet and prick the entire surface with a fork. Place another sheet of parchment and another baking sheet on top (this will prevent the dough from rising during baking). Bake until the dough begins to darken, 10 to 14 minutes. Remove the top baking sheet and parchment, then continue baking until golden brown, another 3 to 5 minutes. Transfer to a wire rack and let cool. Bake 2 more layers in the same manner.
2. Pecan pie layerMeanwhile, in a large bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, salt, and eggs until smooth, then fold in the chopped pecans. Set aside.
   
   Pumpkin pie layerIn another large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, salt, and eggs until smooth. Set aside.
3. Apple pie layerIn a third large bowl, combine the chopped apples, granulated sugar, melted butter, flour, lemon juice, cinnamon, and salt until smooth. Set aside.
   
   StreuselIn a medium bowl, combine the flour, brown sugar, cinnamon, and salt until evenly distributed. Stir in the butter until the flour mixture is moistened and begins to stick together. Set aside.
4. AssemblyGenerously spray a 9 x 13-inch baking dish with cooking spray and line it with foil, leaving a 2-inch overhang on both long sides. Spray the lined dish again with cooking spray.
   
   Place one pie crust in the bottom of the pan and spread the pecan pie filling on top, using a spatula to spread it to the edges of the crust. Add another crust, then spread the pumpkin pie filling in an even layer. Place the third and final crust on top and spread the apple pie filling evenly. Sprinkle the streusel evenly over the top.
5. Bake until the edges of the cake and streusel are golden brown and the center is set, 1 hour to 1 hour 10 minutes. Let cool completely in the pan, about 2 hours. Once the cake is cool, run a spatula around the edge, then pull the foil tab to transfer the cake to a cutting board. Cut into 12 squares and serve.