All That Jazz Pie

All That Jazz Pie

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Crust Ingredients

  • 1 prepared pie dough round
  • flour for dusting
  • 1 egg white
  • 1 tsp water

Pecan Pie Filling:

  • ½ C light corn syrup
  • 1/3 C Pioneer® Golden Light Brown Sugar, packed
  • 3 T unsalted butter, melted
  • 1 LG egg
  • 1 1/3 C pecan halves, divided

Apple Pie Filling:

  • 3 Granny Smith apples
  • 2 T Pioneer® Sugar
  • 1 T lemon juice
  • 2 T unsalted butter
  • 1 tsp flour

Pumpkin Pie Filling:

  • 1 C pumpkin puree
  • ½ C heavy cream
  • 1/3 C Pioneer® Sugar
  • 1 LG egg
  • ½ tsp pumpkin pie spice
  • unsweetened whipped cream; for serving

Directions

  1. Place the oven rack into the middle of the oven. Preheat the oven to 350° F. Coat the bottom and sides of a 9 ½-inch deep dish pie pan with no-stick cooking spray; set aside.
  2. Roll out the pie dough to a 10-inch round on a lightly floured surface or between two pieces of floured parchment paper. If dough is too warm, chill to firm up. Place dough in prepared pie pan. Fold the overhanging dough and crimp. Chill for 30 minutes.
  3. Place pie pan on a baking sheet and line the crust with foil or a large coffee filter and fill with pie weights. Bake until edges are just barely golden; about 15 minutes. Meanwhile, lightly beat egg white with water. Remove weights, and brush bottom and edges of the crust all over with the egg white mixture.

Pecan Pie Filling:

  1. Mix corn syrup, Pioneer® Golden Light Brown Sugar, butter and egg together. Stir in 1 cup of pecans. Pour into crust shell. Bake just until set; 20-25 minutes. Remove and cool.

Apple Pie Filling:

  1. Peel, core and slice apples into 1/4-inch slices. Toss with Pioneer® Sugar and lemon juice in a medium bowl. Melt the butter in a large non-stick skillet over medium heat. Add the apples and cook, gently, stirring occasionally until apples are soft; about 10 minutes. Stir in flour and cool completely. Pile the apple mixture up and around the edge of the cooled pie.

Pumpkin Pie Filling:

  1. Whisk together the pumpkin puree, heavy cream, Pioneer® Sugar, egg and spice in a medium bowl. Pour filling over the cooled pie leaving the apples as a border. Add foil to the crust to prevent additional browning.
  2. Bake until set; 50 – 60 minutes. Chop the reserved pecans and sprinkle around the pie, snug up against the apples. Slice and serve with whipped topping.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.