Category:

Sheet Pan Pie 3 Ways

Serves

12 people

Cooking Time

1 hour 35 minutes

Total Time

1 hour 35 minutes

Ingredients
  • FOR THE CRUST

  • 4 rolled pie crusts

  • FOR THE PUMPKIN PIE

  • 1 (15-ounce) can pumpkin puree

  • 1 ​(14 -ounce) ​can ​sweetened condensed milk

  • 2 eggs

  • 1/2 teaspoon brown sugar

  • 1/2 teaspoon flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon nutmeg

  • FOR THE BLACKBERRY PIE

  • 5 cups blackberries

  • 1/2 cup sugar

  • 4 tablespoons cornstarch

  • 1 teaspoon lemon zest

  • 1/2 teaspoon cinnamon

  • 1 teaspoon lemon juice

  • FOR THE STRAWBERRY RHUBARB PIE

  • 1 1/2 cups sliced strawberries

  • 1 1/2 cups chopped rhubarb

  • 3/4 cup flour

  • 1 3/4 cups sugar

  • 1/2 teaspoon orange peel

  • 3 tablespoons butter, cut into knobs

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    Instructions

    One sheet pan, three pies! Now, this is how to bake for the holidays.

    1. Preheat oven to 400 degrees Fahrenheit. Grease a 9×13-inch sheet pan.
    2. Layout 3 pie crusts in a sheet pan. Pinch the sides together to create 3 pie crusts with edges. Pierce the pie crust several times with a fork. Bake for 15 minutes.
    3. While pie crust bakes, make your fillings. In a large bowl, whisk together all the ingredients for the pumpkin pie filling until smooth.
    4. To another bowl add blackberries and top with ingredients. Mix until blackberries are coated, but don’t over-mix, you still want blackberries to keep their shape.
    5. In another bowl, mix together strawberry and rhubarb. In a smaller bowl, whisk together the remaining ingredients.
    6. Pour pumpkin pie filling into the left pie crust. In the center, layer half of the strawberry rhubarb, then top with half of the sugar mixture. Repeat layers once more and top with butter knobs. In the right pie crust, pour blackberry filling.
    7. Using a small circle cutter (we used an icing tip) cut out holes in your fourth pie crust. Lay the pie crust with holes in it over the blackberry pie filling and pinch the seams. You can use the leftover pie crust to top the strawberry rhubarb pie.
    8. Bake for 45 minutes, or until the pie crust is golden. If the crust starts to burn, cover with foil. Remove from oven, serve with whipped cream and enjoy!
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