Thanksgiving Twofer Pie (and Pie Dough Cookies)

Vibi from La Casserole Carrée chose this week's Tuesdays with Dorie recipe, and it was the perfect thing for Thanksgiving: the Twofer Pie (aka Pumpcan Pie)...it's part pumpkin pie and part pecan pie. So, I got to kill two birds with one stone, since I'd never made a pumpkin or a pecan pie!


This is a super simple pie to make. The fillings are easily mixed; you just pour all the ingredients for each into bowls and whisk. They are then poured into a pie crust with a layer of whole pecans separating them.


The recipe calls for a partially baked crust, but after reading the posts on the TWD website I chose not to pre-bake the crust. And, it turned out just fine!


Since the pie recipe called for a single crust and my dough recipe makes a double crust, I used the leftover dough to make pie dough cookies.


I added about a tablespoon of cold water to the leftover dough to strengthen it a bit; the dough recipe I used yields a very delicate, flaky crust & I wanted something a bit sturdier for the cookies. Then, I rolled out the dough into a large circle, brushed it with melted butter, sprinkled on cinnamon & sugar, rolled up the dough into a log, & cut it into 1/2 thick slices.


I baked the slices at 350 degrees for about 15 minutes. The cookies should puff a little, and the bottoms should be lightly browned.