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Four Flavor Sheet Pan Pie

A sheet‑pan pie featuring four different fillings—apple, pumpkin, sour cherry, and pecan—each in its own quadrant.

From Food Network

piedessertbakingsheet panfruit
Illustration of Four Flavor Sheet Pan Pie
Illustration

Ingredients

  • 2 boxes refrigerated rolled pie crust, 14.1‑ounce, 4 crusts total
  • all‑purpose flour, for dusting
  • 1 large egg, lightly beaten (for egg wash)
  • 1/4 cup turbinado sugar
  • 2 lb mixed apples, peeled, cored and sliced 1/4‑inch thick
  • 1/4 cup granulated sugar, for apple filling
  • 1 tbsp fresh lemon juice
  • 4 tbsp unsalted butter
  • 2 tsp all‑purpose flour
  • 3/4 tsp ground cinnamon
  • kosher salt
  • 2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
  • 2 tbsp cornstarch
  • 1/4 cup granulated sugar, for cherry filling
  • 1 1/3 cups canned pure pumpkin puree
  • 2/3 cup evaporated milk
  • 1/2 cup granulated sugar, for pumpkin filling
  • 1 tsp pumpkin pie spice
  • 1 large egg, for pumpkin filling
  • 1/2 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 4 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • kosher salt
  • 3/4 cup roasted pecan halves

Steps

1Prepare crusts

  1. Preheat the oven to 350°F.
  2. Dust the work surface with a little all‑purpose flour.
  3. Unroll 3 of the refrigerated rolled pie crusts on a lightly floured work surface.
  4. Stack the crusts on top of each other.
  5. Roll out the thick, layered dough to a 15‑by‑21‑inch rectangle.
  6. Press the dough into a rimmed baking sheet so the crust comes up the sides and hangs over slightly; this will be the bottom crust.
  7. Chill the bottom crust until ready to use, at least 30 minutes.
  8. 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.
  9. Cut the rectangle in half to make two 7‑by‑9‑inch pieces; one half will be the top crust for the apple quadrant.
  10. Cut the other half into 1‑inch diagonal strips for the cherry lattice.
  11. Place the rectangle and strips on a parchment‑lined baking sheet and chill until ready to use.

2Make apple filling

  1. Add 2 pounds mixed apples, peeled, cored and sliced 1/4‑inch thick, to a medium bowl.
  2. Add 1/4 cup granulated sugar.
  3. Add 1 tablespoon fresh lemon juice.
  4. Melt 4 tablespoons unsalted butter in a large skillet over medium‑high heat.
  5. Add the apple mixture to the skillet and cook, stirring occasionally, until tender, about 10 minutes.
  6. Add 2 teaspoons all‑purpose flour.
  7. Add 3/4 teaspoon ground cinnamon.
  8. Add a pinch of kosher salt.
  9. Cook, stirring, until the mixture thickens, about 1 minute.
  10. Cool the apple filling completely.

3Make sour cherry filling

  1. Add 2 cups drained jarred sour cherries to a medium bowl.
  2. Pour 1/4 cup cherry juice from the jar into a small saucepan.
  3. Add 2 tablespoons cornstarch.
  4. Whisk until completely smooth.
  5. Add the remaining 1/2 cup cherry juice.
  6. Add 1/4 cup granulated sugar.
  7. Bring to a boil over medium‑high heat.
  8. Cook, whisking constantly, until the sauce is thick and glossy, about 30 seconds.
  9. Pour the sauce over the cherries and gently fold to combine.
  10. Cool the cherry filling completely.

4Make pumpkin filling

  1. Add 1 1/3 cups canned pure pumpkin puree to a medium bowl.
  2. Add 2/3 cup evaporated milk.
  3. Add 1/2 cup granulated sugar.
  4. Add 1 teaspoon pumpkin pie spice.
  5. Add 1 large egg.
  6. Whisk until the pumpkin filling is smooth.
  7. Set the pumpkin filling aside.

5Make pecan filling

  1. Add 1/2 cup packed light brown sugar.
  2. Add 1/2 cup light corn syrup.
  3. Add 4 tablespoons unsalted butter, melted.
  4. Add 1 teaspoon pure vanilla extract.
  5. Add 2 large eggs.
  6. Add a pinch of kosher salt.
  7. Whisk until the pecan mixture is smooth.
  8. Fold in 3/4 cup roasted pecan halves.
  9. Set the pecan filling aside.

6Assemble and bake

  1. Remove both baking sheets with dough from the refrigerator.
  2. Prick the bottom crust all over with a fork.
  3. Visualize the sheet pan divided in half lengthwise and then crosswise into 4 equal quadrants; each quadrant holds a different filling.
  4. Add the apple filling to the upper left quadrant of the crust and spread to cover a 7‑by‑9‑inch rectangle.
  5. Add the pumpkin filling to the quadrant directly below the apple filling and spread to the same size.
  6. Spread the cherry filling next to the pumpkin filling.
  7. Fill the top‑right quadrant with the pecan filling.
  8. Cover the apple quadrant with the reserved rectangle of dough.
  9. Lay the diagonal dough strips over the cherry quadrant to form a lattice.
  10. Press any remaining strips around the edge of the pie to thicken the rim.
  11. Crimp the edge of the pie, incorporating the dough from the apple quadrant.
  12. Brush the edges and the top of the pie with 1 large egg.
  13. Sprinkle the brushed areas with 1/4 cup turbinado sugar.
  14. Cut decorative slits in the apple pie crust.
  15. Bake until all pies are set and the crust on the apple and cherry quadrants is golden brown and crisp, 55 minutes to 1 hour 5 minutes.