Recipe courtesy of Sunny Anderson
Sunny's Happy Family Sheet-Pan Pie
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- Level: Intermediate
- Total: 2 hr 40 min (includes cooling time)
- Active: 35 min
- Yield: 12-18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 551
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 489 mg
I love pie and often find it hard to decide which pie to make, so why not make a quick and smaller version of the ones I want for the holidays? Don't forget the bliss of a fruit pie or tart during the winter holidays. All of the heavy meals deserve a bright ending, but for the traditionalist I've shared shortened versions of pumpkin and pecan. Multiply any of these fillings by four and enjoy a full sheet of flavor.
- Level: Intermediate
- Total: 2 hr 40 min (includes cooling time)
- Active: 35 min
- Yield: 12-18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 551
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 489 mg
Ingredients
Crust:
Apple:
Blueberry:
Pecan:
To Serve:
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Directions
- For the crust: Preheat the oven to 400 degrees F. Spray a large baking sheet with sides all over with cooking spray. Cover with parchment paper, leaving a lip on one side, and spray the parchment as well.
- Use the 4 crusts to make an even layer over the bottom and up the sides of the sheet, but not over, pinching the seams and reserving the excess cut off in the process. Use the excess dough to make a braid or two-strand twist. Use these to make a “+” and divide the pan into quadrants. If there’s dough left over, feel free to roll it out and cut out shapes of leaves and use to top the pie once fillings are added. Use aluminum foil to cover the entire perimeter of the crust. Use a fork to poke holes in the bottom of the crust all over. Bake until a tap of the crust in the center doesn’t sink and the crust is lightly golden and rigid, 10 to 12 minutes.
- For the pumpkin: In a medium bowl, whisk together the egg, pumpkin filling, cream cheese, cinnamon sugar and a pinch of salt until smooth.
- For the apple: In a medium bowl, mix in order the apple butter, brown sugar, cornstarch, nutmeg, lemon zest, lemon juice and a pinch of salt. Fold in the apples and mix until coated.
- For the blueberry: In a medium bowl mix the lemon zest, lemon juice, cornstarch, jam, blueberries and a pinch of salt.
- For the pecan: In a medium saucepan on medium heat, add the pecans and toast, tossing, until fragrant, then add the caramel and cook until it bubbles. Remove from the heat and stir in the cream cheese and salt.
- Lower the oven to 375 degrees F.
- Fill each quadrant with a different flavor and make sure the fillings are as flat as possible without squishing. Bake until the fruit is bubbly and the pumpkin and pecans are golden, 25 to 30 minutes. Let cool for 30 minutes, then use the overhanging parchment lip to slide the pie out of the pan onto a wire cooling rack. Let cool completely. Use a pizza cutter for easy slicing and serve with whipped cream, ice cream or both!
