In a small food processor, blend pecans to a paste. Add flour, butter, salt, brown sugar and heavy cream. Pulse until combined and formed into a crumble mixture. Slowly add chilled water, 1 tablespoon at a time, until a dough is formed.
Turn dough out on a floured surface and form into a disc. Wrap in plastic wrap and place in freezer for 30 minutes.
Return dough to a floured surface. Roll out into a large circle. Roll up on a rolling pin to easily lay into deep dish pie plate.
Using your fingers gently press the pie crust into all crevices. Using a your thumb and forefingers, pinch together edges to form a scalloped rim or make no rim at all if you plan to use decorative shapes from pre-made pie crust.
Place pie weights on the inside or pierce generously with a fork to prevent bubbling. Bake for 20 minutes. Remove and set aside to cool.
Place all pumpkin puree into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Combine with pumpkin pie spice, sugar, salt, egg, evaporated milk, melted butter and vanilla, combining well. Refrigerate.
Combine lemon juice with ice water in a large bowl. Using a mandoline slicer or very sharp knife, slice apples into very thin. Aim for 1/8 of an inch or smaller. Immediately toss into a bowl of ice water. Set aside.
In a small bowl combine apple butter, cinnamon, sugar and flour.
Drain apple slices. Toss apple slices with apple butter mixture.
Reheat the oven to 375 degrees.
Layer apple slices into the bottom of pie crust in an even layer. Discard any apple butter mixture remaining in the bowl. Too much moisture will mush up your beautiful crust!
Pour refrigerated pumpkin filling on top of apple slices.
Bake for 40 minutes. Use a pie crust saver to prevent browning on crust.
Meanwhile, in a food processor or using a pastry cutter, combine all streusel ingredients until a crumbly mixture forms.
Remove pie from oven and top evenly with streusel. If you choose to make decorative pieces using pre-made pie crust and cookie cutters, add them now. Brush with 1 egg yolk and 1 tablespoon cream mixture to achieve a glossy look.
Bake for an additional 10-20 minutes or until pie crust pieces and streusel are lightly browned.
Remove from oven and allow to set for 10 minutes. Breathe a sigh of joint relief and accomplishment from baking such a glorious pie. Serve with vanilla ice cream and whipped cream. Enjoy!
If you have tried this recipe, come back and let us know how it was!
Lay pie plate rim down on a large piece of aluminum foil. tracing the edges, cut out a large circle. Fold into fourths and cut out the center triangular. Unfold and you will have a perfect circle to gently lie on top of your crust edges if they decide to brown further than your liking. You may not need this, but hey, better safe than sorry. Pre-made "crust savers" may not fit your pie plate or may destroy any decorative rims.You can use either walnuts or pecans.