Latticed Pumpkin Apple Pie

Make the crust
In the bowl of a food processor, pulse the flour, granulated sugar, and salt until incorporated. Add the butter and pulse until the mixture is mealy with pea-sized lumps remaining, about 20–25 pulses. Add 4 tablespoons of the water and pulse, then add the remaining water 1 tablespoon at a time, pulsing between additions, just until the dough comes together and small pieces of butter are still visible. Be careful not to overwork the dough. Divide the dough in half and form into two 5×1-inch disks. Wrap each disk in plastic wrap and chill for at least 30 minutes before using. (If using only one crust, refrigerate the second for up to 48 hours or freeze tightly sealed for up to 3 months.)

Make the filling
Place the apples, lemon juice and zest, brown sugar, 1 teaspoon pumpkin spice, and salt in a 9-inch skillet. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook, stirring, until the apples release their liquid and caramelize slightly, about 10 minutes. Transfer to a bowl and let cool for 10 minutes.

In a separate bowl, whisk together the canned pumpkin, cream, ½ cup light brown sugar, ⅓ cup granulated sugar, ¼ teaspoon salt, 2 eggs, vanilla, and the remaining tablespoon of pumpkin spice.

Assemble the pie
Preheat the oven to 425°F. Remove one disk of dough from the refrigerator and roll it out on a lightly floured surface to a roughly 12-inch circle. Fit the dough into a 9-inch pie plate, trimming to leave a ½-inch overhang. Chill the crust in the refrigerator for 15 minutes.

Remove the chilled crust and spoon the apple mixture evenly over the bottom. Pour the pumpkin mixture over the apples. Roll out the remaining disk of dough to a 12-inch circle and cut it into twelve ½-inch-wide strips using a pastry wheel or sharp knife.

Create the lattice
Arrange 6 parallel strips across the pie, leaving about ½ inch between each. Fold back every other strip and place a perpendicular strip across the pie. Unfold the folded strips, then repeat with remaining strips to form a lattice. Trim excess dough, fold the bottom crust over the lattice edges, and crimp to seal.

Beat the remaining egg and brush it over the crust. Sprinkle with sanding sugar.

Bake
Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking until the filling is glossy and darkened and the crust is deep golden brown, 30–35 minutes more. Cool on a rack for at least 2 hours before serving. Serve with whipped cream or vanilla ice cream.