Real Recipes From Real Home Cooks ®
Four-Flavor Sheet Pan Pie
"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...."
INGREDIENTS
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Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
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All-purpose flour, for dusting
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1 large egg, lightly beaten
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1/4 cup turbinado sugar
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2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
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1/4 cup granulated sugar
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1 tablespoon fresh lemon juice
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4 tablespoons unsalted butter
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2 teaspoons all-purpose flour
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3/4 teaspoon ground cinnamon
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Kosher salt
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2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
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2 tablespoons cornstarch
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1/4 cup granulated sugar
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1 1/3 cups canned pure pumpkin puree
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2/3 cup evaporated milk
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1/2 cup granulated sugar
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1 teaspoon pumpkin pie spice
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1 large egg
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1/2 cup packed light brown sugar
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1/2 cup light corn syrup
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4 tablespoons unsalted butter, melted
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1 teaspoon pure vanilla extract
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2 large eggs
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Kosher salt
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3/4 cup roasted pecan halves
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