How To Make The Best Cookie Sheet Pies

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Are you wondering how to make the best cookie sheet pies ever? Here’s the deal, I was watching TV and Chef Bryan from Salt Lake City, Utah made one of these cookie sheet pies. I was so curious as to how he kept the pie fillings from running together.  It was so fun to watch, I just had to buy the ingredients and show you how to make it.

When my daughters were little we bottled apple pie filling which is a whole lot yummier than these cans but, hey, convenience is the name of the game today. Or at least for this pie. Next time, I will make some pecan pie filling for one of the sections. The possibilities are endless.

Cookie Sheet Pies

You basically roll out the pie crust pushing the crust into the corners and up over the edge. Then you cut the excess pie crust off the overhang as shown.

Cookie Sheet Pies

Making these cookie sheet pies are really fun because you can pick and choose the fillings. I put the peach and apple pie filling next to each other in case the colors oozed into the other.

Cookie Sheet Pies

Now, you scoop the cherry pie filling into the third rectangle area.

Cookie Sheet Pies

Next, you mix the pumpkin pie filling and scoop that filling into the fourth rectangle spot. This was so fun to make!! Then you decide how you want the top pie crusts to look. The sky is the limit as to ideas. I then used the egg wash on all the top crust pieces and sprinkled them with sugar. Bake for one hour at 350 degrees.

Cookie Sheet Pies

Cookie Sheet Pies

5 from 1 vote
Cookie Sheet Pies
Cookie Sheet Pies by Food Storage Moms
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12 people
  • Ingredients
  • Pie Crust
  • 2 cups shortening or lard
  • 6 cups flour
  • 2 teaspoons salt
  • 1-1/2 cups water
  • Or you can buy premade pie crust
  • Pie Crust Instructions
  • Preheat the oven to 350 degrees. Combine the shortening or lard flour, and salt. Mix together in your food processor or in a bowl with a pastry cutter until it resembles a coarse meal. Transfer the flour mixture to a large bowl and add the water a little at a time. Add additional water as needed, the dough will be a soft dough. Place a sheet of parchment paper in the cookie sheet. Roll the pie crust out and fill the cookie sheet going up the sides. Cut off the excess hanging over the cookie sheet. I used a fork to pierce the bottom of the crust in the cookie sheet.
  • Fillings
  • 1-21- ounces can cherry pie filling
  • 1-21- ounces can apple pie filling
  • 1-21- ounce can peach pie filling
  • 1-29- ounce can pumpkin puree
  • 1 cup sugar
  • 2 eggs
  • 3 tablespoons pumpkin pie spice
  • Sugar for sprinkling on pie crusts
  • Egg wash-I use only the egg white with 1 tablespoon water (whisk it)
  1. Mentally think of the cookie sheet divided into four sections. Put the apple and peach pie filling next to each other because they are similar in color. Next, put the cherry pie filling in the third spot. Now whisk the pumpkin puree, sugar, and eggs. Add the pumpkin pie spice and mix thoroughly. Scoop the pumpkin pie mixture next to the cherry pie filling.
  2. Cut the leftover pie crust into desired shapes. The pumpkin pie doesn't need a top. The cherry pie filling I weaved the pie crust over it. The peach, I cut the pie crust into diagonal strips to put over the peach pie filling. The apple pie filling I put a rectangle shape of pie crust on it and cut slits in the middle of the crust. I egg washed all the crusts and sprinkled them with white sugar. Bake for one hour.

Please let me know if you make one of these cookie sheet pies, I would love to hear from you. Thanks again for being prepared for the unexpected. May God bless this world, Linda

12 thoughts on “How To Make The Best Cookie Sheet Pies

  • December 1, 2018 at 7:34 am

    How have I never heard of this?? I am definitely making this for Christmas— there’s something for everyone! Thank you so much for the recipe 🙂

    • December 1, 2018 at 6:57 pm

      Hi Carrie, that was me, I saw it on TV and I could hardly wait to see how Chef Bryan made the four squares. After the TV segment ended I ran to the grocery store!!! I told him on Instagram I was going to make it!! This recipe is a keeper for me for sure. I have had two pieces today!! LOL! Linda

  • December 1, 2018 at 10:12 am

    what an awesome idea. sure would save a lot of time making different pies. I will be doing this for Christmas. Thank you for another wonderful article.

    • December 1, 2018 at 6:54 pm

      Hi Judy, it was so crazy because I was going to make this the day before Thanksgiving when Mark and I were in Salt Lake City, Utah. Well, someone brought four HUGE Costco pumpkin pies and one pecan pie from Costco. We had soooo much pie, I decided to bring the ingredients home and I made it yesterday. Next time I’m going to make one section pecan or a different berry. I love it! Linda

  • December 1, 2018 at 10:56 am

    I’m curious about how to cut and serve it. I was thinking it would be good at a party or potluck.

    • December 1, 2018 at 6:51 pm

      HI Lisa, well I have a first-hand experience because I have had two pieces today! LOL! Picture cutting it like brownies, maybe? I had a cherry slice (remember it has parchment paper on the bottom this morning, and a piece of peach later tonight. You serve squares rather than pie shape wedges. It was so fun to make and EAT! Linda

      • December 2, 2018 at 12:11 pm

        5 stars
        Thank you. That’s good to know. Like others “How did I not know this?” LOL

  • September 18, 2020 at 9:35 pm

    This is fascinating ! What is the size of cookie sheet you used or is this important? I have two sizes but realize there are many different ones out there.

    • September 19, 2020 at 7:22 am

      Hi Pat, it’s the one that is 12 inches by 18 inches. Have fun, they are awesome!!!!! Linda


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