Why struggle to pick a single pie for the holidays when you can make several at once? This sheet-pan approach delivers a quick, smaller-scale way to enjoy the pies you crave. And don't overlook the simple pleasure of a fruit pie or tart during the winter festivities. After all those rich meals, a bright finish is exactly what's needed. For those who stick to classics, I've included streamlined takes on pumpkin and pecan. Multiply any filling by four and you'll have a full sheet of flavor.
Info
- Cook time: 35 minutes
- Total time: 2 hours 40 minutes
- Yield: 12-18 servings
Ingredients
Crust
- Nonstick cooking spray, for the pan
- 4 pre-made, rolled pie crusts, at room temperature
- Pumpkin:
- 1 large egg, beaten
- One 15-ounce can pumpkin pie filling
- 1/4 cup whipped cream cheese
- 1/2 teaspoon cinnamon sugar
- Kosher salt
Apple
- 3/4 cup apple butter
- 2 tablespoons packed light brown sugar
- 1 tablespoon cornstarch
- 2 to 3 scrapes fresh nutmeg or a pinch of ground nutmeg
- Zest of 1/2 lemon plus 1 teaspoon lemon juice
- Kosher salt
- 2 Granny Smith apples, cored, peeled and sliced 1/8-inch thin
Blueberry
- Zest of 1/2 lemon plus 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 3/4 cup blueberry jam (or mixed berry)
- 1 pint blueberries, picked through, stems and shriveled ones removed
- Kosher salt
Pecan
- 1 1/2 cups finely chopped pecans
- 1 cup caramel sauce
- 2 heaping tablespoons whipped cream cheese, at room temperature
- Kosher salt
To Serve
- Whipped cream
- Ice cream
Instructions
- For the crust: Preheat the oven to 400 degrees F. Spray a large baking sheet with sides all over with cooking spray. Cover with parchment paper, leaving a lip on one side, and spray the parchment as well.
- Use the 4 crusts to make an even layer over the bottom and up the sides of the sheet, but not over, pinching the seams and reserving the excess cut off in the process. Use the excess dough to make a braid or two-strand twist. Use these to make a “+” and divide the pan into quadrants. If there’s dough left over, feel free to roll it out and cut out shapes of leaves and use to top the pie once fillings are added. Use aluminum foil to cover the entire perimeter of the crust. Use a fork to poke holes in the bottom of the crust all over. Bake until a tap of the crust in the center doesn’t sink and the crust is lightly golden and rigid, 10 to 12 minutes.
- For the pumpkin: In a medium bowl, whisk together the egg, pumpkin filling, cream cheese, cinnamon sugar and a pinch of salt until smooth.
- For the apple: In a medium bowl, mix in order the apple butter, brown sugar, cornstarch, nutmeg, lemon zest, lemon juice and a pinch of salt. Fold in the apples and mix until coated.
- For the blueberry: In a medium bowl mix the lemon zest, lemon juice, cornstarch, jam, blueberries and a pinch of salt.
- For the pecan: In a medium saucepan on medium heat, add the pecans and toast, tossing, until fragrant, then add the caramel and cook until it bubbles. Remove from the heat and stir in the cream cheese and salt.
- Lower the oven to 375 degrees F.
- Fill each quadrant with a different flavor and make sure the fillings are as flat as possible without squishing. Bake until the fruit is bubbly and the pumpkin and pecans are golden, 25 to 30 minutes. Let cool for 30 minutes, then use the overhanging parchment lip to slide the pie out of the pan onto a wire cooling rack. Let cool completely. Use a pizza cutter for easy slicing and serve with whipped cream, ice cream or both!
