How To Make The Best Cookie Sheet Pies

Have you ever heard about cookie sheet pies? I hadn’t until I watched a food prep segment on a local TV station. I was watching TV and Chef Bryan from Salt Lake City, Utah made one of these cookie sheet pies. I was so curious to learn how he kept the different pie fillings from running together. With all the talk right now about getting ready for the holidays, I thought I’d better update this post. 

It was so fun for me to watch the chef at work, I wanted you to have the same experience as you learn how to make the best cookie sheet pies. I just had to buy the ingredients and show you how it’s done.

When my daughters were little we bottled apple pie filling, which is a whole lot yummier than the cans of fruits I’m using. But hey, convenience is the name of the game these days, or at least for this pie. Next time, I will make some pecan pie filling for one of the sections. The possibilities of various combinations are endless.

Over the years I’ve found that I tend to make more cakes than pies. It just seemed easier for me to throw things together, pop the goodies in the oven, and wait for the delicious cake to finish baking. All the steps for usual pie-making seemed a little tedious. The thing I like about this recipe is having so many flavors, textures, and crusts all in one, it is well worth the little extra effort!

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How To Make The Best Cookie Sheet Pies

Cookie Sheet Pies

Kitchen Items You May Need:

Step One – Gather the Ingredients and Place Pie Crust Dough on Cookie Sheet

Gather all of the ingredients that you will need. On a lightly floured surface, roll out the pie crust dough. Lift and place the dough onto the cookie sheet. Press the dough into the corners and up over the edge. Then cut the excess pie crust off the overhang, as shown.

Step Two – Pour Two Similar Colored Pie Fillings

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. It doesn’t affect the flavor that much if the two fillings blend a little.

Step Three – Pour the 3rd Pie Filling

Now, you scoop the cherry pie filling into the third rectangle area. Keep in mind, as mentioned, this could be any one of a whole bunch of pie-filling choices. I liked the cherry filling since it added a new and different color to the pie. Besides, I love cherries!

Step Four – Pour the 4th Pie Filling

Next, 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. I really love the lattice look over the cherry pie section! The sky is the limit regarding the choices available and how to apply them to this pie combination. I then used the beaten egg wash on all the top crust pieces and sprinkled them with sugar. Use any remaining dough to seal the edge of the pie to create a rim. If desired, crimp the edges that would give a neat finished look. Bake for one hour at 350 degrees.

Step Five – Finished Product

Look at the four different looks and textures made with the top crusts. Some people seem to enjoy the crust as much as the filling. As for me, I’m a filling lover. I do admit that the different crusts gave the pie(s) some “personality” and really added a new dimension to the overall flavor.

Cookie Sheet Pies Instructions

5 from 2 votes

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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

• Gather these items to start
• Pie Crust
• 2 cups shortening or lard
• 6 cups flour
• 2 teaspoons salt
• 1-1/2 cups water
• Or you can buy a pre-made 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 on 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)

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Instructions

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. On the cherry pie filling, I weaved the pie crust over it. For the peach pie filling, I cut the pie crust into diagonal strips to put over the peach pie section. For the apple pie filling, I put a rectangle shape of the 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.

Can You Really Have All the Sections, Cook, for the Same Amount of Time?

Yes, since the fillings are all “pie” fillings, with the exception of the pumpkin puree, they have very similar make-up and cook for the same time and temperature.

Can I Add Anything to the Recipe to Enhance the Flavor?

I like the flavors just as they are, but other cooks may want to add more sugar, or possibly a little cinnamon. If you have other flavorings/spices you like, give them a try and see if you like the change they make.

Are there any Pie Fillings That Won’t Work in this Kind of Combination?

I can’t think of any filling combinations that won’t work. Of course, some fillings have more of a “liquid” consistency, but having one section that hangs together better than another shouldn’t be a problem unless you have a picky dessert eater who doesn’t like any kind of mixture.

To save for later, do I Have to Refrigerate or Freeze the Pie After It’s Cooked?

I’ve always been a nervous Nelly when it comes to leftovers. I think you’re pretty safe to leave the pie out for an hour or two, but beyond that, I’d for sure put what’s left in the fridge. If you’re thinking of cooking it today for use a week or so out, I’d plan to freeze the pie and put it in the fridge to thaw the morning of the day you plan to serve it.

You might end up putting your microwave to work if your guests like hot pie, or possibly warming it up in the oven. Just be careful not to overheat the pie and dry out the outer crust.

How Do You Like to Serve Your Pies?

Mark and I prefer our “Pie a la Mode” style. Here again, the ice cream choices can be extensive. I like vanilla, Mark is more adventurous and he’ll often try a chocolate or berry variety. Don’t be afraid to use some creativity. Give whipping cream a try on any section, you’ll love it!

Final Word

Please let me know if you make one of these cookie sheet pies, I would love to hear from you and learn more about the fillings, crusts, and toppings you’ve tried. We always love to hear from our readers so we can pass the information along to others. I hope you got some fun new ideas as we discussed how to make the best cookie sheet pies. Thanks again for being prepared for the unexpected. May God bless this world, Linda