A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr |
| Yield: | 16 to 18 servings |
Ingredients
- Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- 1/4 cup turbinado sugar
- 2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- Kosher salt
- 2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 1/3 cups canned pure pumpkin puree
- 2/3 cup evaporated milk
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Kosher salt
- 3/4 cup roasted pecan halves
Instructions
- For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
- Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
- For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
- For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
- For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
- For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
- Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
- Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
- Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
- Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
- Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 461 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 5 g |
| Cholesterol | 58 mg |
| Sodium | 468 mg |
Reviews
This such a brilliant idea! I chickened out making it at Thanksgiving since I didn’t have time for a test run. We finally made it today! I did shortcut the cherry and apple pie fillings with canned (they needed to get out of my pantry anyhow!), but followed the recipe for everything else. It was easier than expected. While the crust was in the refrigerator, I prepared the pumpkin and pecan fillings. With everything prepped, it went together quickly! I can’t say anything bad about this pie! It’s great to have the variety and still makes plenty. We ended up giving part of it to my parents, and still we have pie for tomorrow! This was such a hit and so much fun! Definitely going to be making this for Thanksgiving (with no fear!) in the future.
Shocked to read all these good reviews. First, poorly written recipe. This was an exhausting experience. Never again.
I felt brave and bold to make this for our family Thanksgiving. But, I failed step one – read recipe completely! Although I made a mistake with the crust, will not bore you, it still worked out fine. Another suggestion, PREP EVERYTHING! This is a challenge to (for me) prep while watching our grandson. Wow what a mess I made in my kitchen. But the final product was beautiful and wowed the gang! Good thing it will be a year in between making it again, because I will make it again. Each pie was delicious, the crust baked perfectly and there was plenty! Lesson learned, be prepare to prep everything before hand. Enjoyed making it even though I had made a mess!!!
This year was our”little Thanksgiving “ as none of our kiddos were able to get home. It was just my husband, mom & odd and me. This was the perfect pie solution! Thank you FN!
This pie is a hit at our Thanksgiving every year. It is time consuming to build-definitely more than the one hour mentioned in the recipe-but worth it. We have a smaller group and don’t need 4 whole pies but this lets everyone still get their favorite. I used a 14X18 sheet pan. I switched cherries for blueberries as we had some canned. Worked great and know everyone will love it tomorrow at our feast!
So I want to rate this less but I know it’s going to turn out great! 1. Don’t buy generic crusts. It was a bit less then I wanted. 2. What size pan should be in the beginning. 3. Cherries-why not use pie filling? 4. What temperature?? Got to start somewhere. 5. Took two hours until I put it in the oven. Still think this will taste fantastic!!
I want to make. What size cookie sheet? Thx!
This was a huge hit on Thanksgiving. It will be a must have every year!
Fun to make! Impressive dessert for my crowd!
This recipe was a lot of work, but is so worth. I didn’t like the look of it so I added pie dough walls in between the pies which gave it the division it needed and made it look much better. I also made the apple portion a dutch apple pie so each pie looked different. My family loved this pie and it gives everyone a little bit of everything without a lot of leftovers. I will definitely make this again.