Sheet Pan Slab Pie Recipes

FOUR-FLAVOR SHEET PAN PIE

Steps:

• For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. 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.
• For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
• For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
• 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.
• For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
• Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
• 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 pecan 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 turbinado sugar. Cut decorative slits in the apple pie crust.
• Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

APPLE SLAB PIE

Steps:

• Heat oven to 425°F. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly to fit, if necessary. Do not trim pie crust edges.
• In large bowl, stir apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well mixed. Spoon apple mixture evenly into crust-lined pan.
• On lightly floured surface, unroll and stack remaining 2 pie crusts one on top of the other. Roll into 18x12-inch rectangle. Place on top of apples. Pinch edges of crusts together to seal, tucking extra pie crust under, if necessary. Flute or crimp edges. Cut slits in several places on top crust.
• Bake 30 to 35 minutes or until apples are tender and crust is golden brown. If necessary, loosely cover pie with foil last 10 to 15 minutes of bake time, to prevent over browning. Cool at least 2 hours before serving. Cut into 4 rows by 4 rows.

DUTCH APPLE SLAB PIE

Steps:

• Preheat oven to 425˚F.
• Unroll the pie crusts on a lightly floured surface, and stack crusts one on top of the other.
• Using a rolling pin, roll out the pie crusts to a 17x12-inch rectangle.
• Transfer pie crusts to a 15x10-inch jelly roll pan; press crust down into corners and fold with edges of pan. Set aside.
• In a large bowl combine apples, lemon juice, sugar, flour, apple pie spice, and salt; toss to combine.
• Spread apples over pie crust. Set aside.
• In a separate bowl prepare the streusel topping by combining flour, oats, sugars, baking powder, cinnamon, nutmeg, and salt. Set aside.
• Melt butter and whisk in the vanilla.
• To the streusel mixture add melted butter and stir until everything is well combined and batter is wet.
• Sprinkle streusel evenly over apples.
• Bake for 35 to 38 minutes, or until crust is golden and filling is bubbly.
• Remove from oven and cool on a rack for 45 minutes.
• In the meantime, prepare the glaze by combining the powdered sugar and milk in a mixing bowl; whisk until smooth. Add more milk if glaze is too thick.
• Drizzle glaze over the apple pie.
• Cut pie into squares and serve.

STRAWBERRY SLAB PIE

Steps:

• In a medium bowl, whisk together the flour and salt.
• Cut the cold butter into small pieces before combining.
• Work the butter and crisco into the flour with a pastry blender. Be sure to leave chunks of butter about the size of a pea. Don't overwork the dough.
• Add the ice water a small amount at a time, stirring after each addition. The pie crust should just start to come together and should stick together when you press some in your hand. You don't want it to be sticky, but don't fear adding too much water either.
• When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
• Separate the dough into two each pieces. Place the other half on a different piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.
• Chill for a minimum of 15-30 minutes or overnight.
• When ready to use roll out the pie crust dough and use as directed in your pie recipe.
• Preheat oven to 325 degrees.
• Roll out the pie crust and fill the baking sheet with the pie crust dough. Press the dough into the sheet pan. Prick it all over with a fork.
• Bake the pie crust 22-25 minutes or until light brown.
• Remove from oven and cool.
• Add the jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
• Bring to a boil and whisk until thickened.
• Remove from heat and cool to room temperature.
• Arrange the strawberry slices on top of the pie crust.
• Pour the jello filling over the strawberries.
• Refrigerate the pie for 2 hours or until set.
• Serve with whipped cream or cool whip topping.

RASPBERRY-RHUBARB SLAB PIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

SHEET PAN PECAN PIE

Steps:

• Remove pie crusts from the refrigerator and let rest at room temperature for 15 minutes.
• Preheat oven to 350º F.
• Stack one refrigerated pie crust on top of the other and roll to an 18"x13" rectangle. Transfer pie crust to a 12"x17" jellyroll pan. Trim to a 1" overhang and tuck overhang under. Crimp pie edges and place in the freezer.
• In a large bowl, whisk together eggs, corn syrup, sugar, butter, and vanilla. Stir in pecans.
• Remove the pie crust from the freezer. Pour the filling into the pie crust.
• Bake for 40-45 minutes. The pie should be puffed and just set in the middle. Transfer pan to a wire rack and let cool completely.

SHEET PAN SLAB PIE

Steps:

• For the pear and fig filling: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Combine the pears, fig preserves, cornstarch, cinnamon and a pinch of salt in a large bowl. Set aside.
• For the apple cranberry filling: Place a large nonstick pot over medium heat. Add the apples, frozen cranberries, sugar and a pinch of salt. Cook, stirring aggressively to burst the cranberries as they soften, about 5 minutes. Meanwhile, whisk the cranberry juice and cornstarch together in a small bowl to form a slurry. Pour the slurry into the fruit and stir to combine, then cook until a thick sauce has formed, 1 minute more. Turn off the heat and set aside.
• For the blueberry filling: Combine the blueberries, honey, cornstarch and a pinch of salt in a mixing bowl and stir to combine. Set aside.
• For the pie: On a lightly floured surface, stack 3 rounds of pie dough, then roll out to a 20-by-15-inch rectangle. Place the rectangle on one of the parchment lined baking sheets. Use scissors to trim to a 1-inch overhang on all 4 sides and save any excess dough for later use. Place in the fridge to firm up for 20 minutes.
• Meanwhile, stack the remaining 3 rounds of dough, then roll out to an 18-by-13-inch rectangle. Use a pizza cutter or knife to slice the rectangle lengthwise into twelve 1-inch-wide strips. Place the strips on the remaining lined baking sheet and chill in the refrigerator for 10 minutes, or until it is time to create the lattice.
• Remove the bottom crust from the refrigerator and prick in several places with the tines of a fork. Pour the blueberry filling in one corner and spread diagonally to fill a third of the pan (the fruit layers should not have a perfect edge or stopping point). Next, pour the apple cranberry filling in the middle and spread diagonally to fill another third of the pan. Finally, pour the pear and fig filling in the remaining third of the pan.
• Using a basket weave method, create a diagonal lattice on top of the pie with the remaining dough strips: Arrange 6 strips down diagonally across the pie, leaving about 2 inches between each dough strip. Fold back every other strip and place a strip down perpendicularly. Unfold the strips over them. Repeat this process with the remaining 5 strips, alternating the strips that are lifted to create a woven pattern. Press the end of each dough strip along the rim of the baking sheet and trim off any excess. Use your fingertips or the tines of a fork to crimp the crust of the pie along the rim of the pan. Brush the lattice (but not the edges) with the beaten egg.
• Bake until the filling is bubbling and the crust is golden brown, 40 to 45 minutes. Let cool completely before slicing.