Thanksgiving Pie Four Ways

Thanksgiving is coming. Why make four separate pies when you can make four pies in one baking sheet! This recipe features apple, cherry, pumpkin, and sweet potato pie.


Two Best Choice Refrigerated Pie Crust

1 can Best Choice Apple Pie Filling

! can Best Choice Cherry Pie Filling

1 Best Choice egg, beaten

Best Choice Sugar


Pumpkin Pie Filling:

1 can of Best Choice Pumpkin Puree

⅔ Best Choice Evaporated Milk

½ cup Best Choice Sugar

1 teaspoon Best Choice Pumpkin pie spice

Topping: Best Choice Whipped Topping with Best Choice Pumpkin Pie Spice


Sweet Potato Pie Filling:

1 can of Best Choice yams

¼ cup Best Choice butter

1 14 oz can of Best Choice Sweetened Condensed Milk

1 tsp orange zest

1 tsp Best Choice ground cinnamon

1 tsp Best Choice ground nutmeg

2 Best Choice eggs, beaten

1 tsp Best Choice vanilla extra

Pinch of Kosher Salt

Topping: Best Choice Whipped Topping with Best Choice Ground Cinnamon



For the Sweet Potato Pie Filling:

Use an electric mixer and beat the mashed sweet potatoes and butter in a medium-size mixer. Add the sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, salt, and vanilla extract and mix well. Set aside

For the Pumpkin Pie:

Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice, and the egg and in a medium bowl until smooth. Set aside.

Preheat the oven to 350 degrees F. Unroll 3 of the 4 pie crusts on a lightly floured work surface. Stacking them on top of each other, roll out the crust and layer the dough to a 15-by-21-inch rectangular baking sheet. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.

Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.

Once all fillings are made, begin assembling the pie. Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.

Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter-clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the sweet potato pie filling

Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with sugar.  Bonus: cut decorative crust.

Bake until all pies are set and the crust on the apple pie and cherry pie are golden brown and crisp, 40 minutes to 1 hour 5 minutes.

Also Try

Yummy Chocolate Peanut Butter Truffles

Yummy best describes these Chocolate Peanut Butter Truffles. Try this decadent recipe for yourself. ...