Four flavor sheet pan pie has crispy pie crust with four pies of different flavors in it. It's a perfect Thanksgiving dessert with a combination of apple pie, cherry pie, pumpkin pie, and pecan pie. The apple pie is topped with a crispy crust and filled with savory-sweet sauce. The cherry pie has delicious cherries mixed with sweet cherry sauce. The pumpkin pie in it has pumpkin-flavored delicious filling and the pecan pie has chopped pecan mixed with sweet sauce.
2poundsMixed Apples (Granny Smith, Gala, and Mcintosh)
2teaspoonsAll-purpose Flour
1/4cupGranulated Sugar
4tablespoons Unsalted Butter
1tablespoonFresh Lemon Juice
3/4teaspoonGround Cinnamon
Kosher Salt
For Cherry Pie
2cupsSour Cherries (jarred, drained)
2tablespoonsCornstarch
1/4cupGranulated Sugar
3/4cupCherry Juice (from the jar)
For Pumpkin Pie
1.3cups Pure Pumpkin Puree (canned)
1Egg
1/2cupGranulated Sugar
2/3cupEvaporated Milk
1teaspoonPumpkin Spice
For Pecan Pie
3/4cupRoasted Pecans (halves)
2Eggs
1/2cupLight Brown Sugar (packed)
1/2cupLight Corn Syrup
1teaspoon Vanilla Extract
4tablespoonsUnsalted Butter (melted)
Kosher Salt
Instructions
Roll three pie crusts on a lightly floured surface and stack them together on top of each other. Now, layer this thick dough at the bottom of the pan and press it lightly across the sides and its edges. Now, refrigerate this pie crust for about 30 minutes. Reserve some of the pie crusts to top the pie. Cut out the dough in half so that you have two 7x9 inch pieces. Also cut 1-inch diagonal strips for the cherry pie. Place these strips on the parchment paper until used.
Add sliced apples to a medium-sized bowl with lemon juice and sugar. Add this apple mixture to a large skillet containing butter over medium heat. Cook these apples for about 10 minutes until they’re tender. Sprinkle cinnamon and salt. Cook until it thickens for about 1 minute or so. Then, keep it aside to let it cool completely.
Pour a one-fourth cup of cherry juice into a saucepan over medium heat. Add cornstarch and whisk them until smooth. Add the remaining cherry juice to the pan along with sugar and bring it to a boil. Whisk constantly for about 30 seconds until the sauce is thick and glossy. Pour this sauce over the cherries in a medium-sized bowl. Gently stir to coat all the cherries with cherry sauce. Then, let it cool.
To a medium-sized bowl, add the pumpkin with evaporated milk, pumpkin pie spice, sugar, and egg. Whisk than to combine and make a smooth pumpkin pie filling. Leave it aside to cool completely.
Add brown sugar, corn syrup, eggs, vanilla, a pinch of salt, and butter to a medium-sized bowl. Stir them together to combine until they form a creamy smooth filling. Add pecans and set the bowl aside to cool.
Prick the bottom of the pie crust using a fork and visualize the pie crust divided into four quadrants. Now start by adding the apple pie filling to one of the four quadrants. Then move counter-clockwise and pour the pumpkin filling right under the apple pie filling. Spoon the cherry filling right next to the pumpkin filling and spread the pecan pie filling in the remaining quadrant.
Cover the apple pie quadrant with the reserved rectangular pie crust. Place the pie strips on the cherry pie quadrant diagonally. Brush the edges of the pie and the dough on top with a beaten egg. Sprinkle some icing sugar on top and cut small decorative slits in the apple pie crust. Now, bake this pie in the preheated oven (350 F) for about 55 minutes to 1 hour.