American pumpkin pie with nuts

Grind pecans in a blender.

Add flour and butter, salt and sugar. Turn the machine back on.

Add cream, eggs and 1 tablespoon very cold water.

Gradually add all the water, keeping the blender running. The result should be a fairly stiff dough. If your blender is too weak, you can mix everything by hand.

Dust a board with flour and knead the dough slightly. Form it into a tight log and wrap it in plastic wrap. Chill in the freezer for 30 minutes.

Roll the dough out evenly, place it on the pan, and press it into all the corners with your fingers. Then poke it generously with a fork and bake for 20 minutes at 180 degrees Celsius. Set aside and let cool.

Melt the butter. Combine all the pumpkin filling ingredients in a bowl. Make sure they're at room temperature to make it easier to combine.

Combine the pumpkin mixture with a mixer until smooth. Set aside.

Peel the apples and cut them into slices.

Soak apple slices in a bowl of ice water and lemon juice.

In a separate bowl, combine the jam with flour, sugar and cinnamon.

Mix until smooth and homogeneous.

Roll the apples in this mixture, making sure they are completely covered with jam.

Place the apples in an even layer on the previously baked dough.

Spread the pumpkin filling over the top. Bake for 40 minutes at 180 degrees Celsius. Brush the top of the crust with milk to prevent it from burning during baking.

Place all the streusel ingredients, except the yolk and cream, in a bowl.

Mash them into uniform lumps and then sprinkle them onto the surface of the finished pie.

If you want a glossier pie surface, mix the yolk with the cream until you get a smooth liquid.

Brush the top of the pie with egg and bake for another 10-20 minutes, until the streusel is golden brown.