Preheat oven to 350°. We suggest a deepdish 9 ½ inch pie pan to accommodate all the goodness in this pie beauty.

To make the crust, using a stand mixer on low speed combine salt with all-purpose flour. Again, with mixer on low, add chopped butter gradually until mixture resembles coarse breadcrumbs. Add egg and water and mix on a low to medium speed until dough comes together in a ball. Flatten ball of dough into a disk shape and wrap with film. Refrigerate until ready to use.

When rolling out dough, dust work surface with white rice flour. Sprinkle rice flour on disk of dough and roll out to fit a 9 ½ inch pie pan. Place rolled dough in pan and press evenly on bottom and sides of pan. Fold the overhang of dough under itself and crimp the edges as desired. Refrigerate the dough (to prevent it from shrinking) prior to filling. Par bake the pie crust for 10 minutes or until lightly golden. Remove from oven and brush with egg white and bake an additional 5-8 minutes longer. Transfer to a rack to cool.

To make the pecan layer, lightly toast the pecans by spreading on a baking sheet and baking at 350° for 8-10 minutes. Remove from oven and let cool. Scatter 2⁄3 cup of the pecans on the bottom of the cooled pie shell. Combine the maple syrup, butter, egg, and salt in a small bowl. Pour over the pecans and bake 20 minutes until just set. Transfer to a rack to cool.

For the apple trimming, wash, peel, core and cut the apples into . inch thick slices. Stir in the coconut sugar, vanilla extract, lemon juice, cinnamon, and nutmeg. Mix well to combine. Add butter to a skillet and melt over a medium heat. Add the apple mixture and cook for approximately 10 minutes over a medium heat, stirring to prevent from sticking. Add flour and stir to combine. Spread apples on a baking sheet to allow to cool completely before adding to the pecan coated pie crust. Add the apples along the edges of the pie to leave a hollowed-out center to be filled with pumpkin.

To make the pumpkin filling, in a medium bowl combine the pumpkin, heavy cream, coconut sugar, egg, and spice until completely blended. Pour into the center of the pie, atop the pecans and leaving the apples intact around the edge. Add the cranberries atop the apple edges as desired.

Bake the pie for 50 minutes to an hour or until the pumpkin is set (should be a slight jiggle to the pumpkin center). If the apples and crust are getting too dark, cover with foil. Allow the baked pie to cool completely on a rack before serving.