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