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!
In case you missed this post, Swedish Apple Pie -The Easiest Pie You Will Ever Make
Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 60 minutes, until the filling is bubbly and the crust is golden brown.
Cookie Sheet Pies Instructions
- 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)
- 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 doesnt 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.
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.
Pie Crust Cookies
FAQ
Is it okay to bake a pie on a cookie sheet?
Can I make a pie on a baking tray?
How to bake pie crust on cookie sheet?
Can you cook anything on a cookie sheet?
Can You bake a pie on a cookie sheet?
Let’s take a look at whether, or not, you can use a cookie sheet to bake your pie crust. If you want to, then yes, you can bake a pie on a cookie sheet. When you are creating a pie, your pie crust and the pie filling will need to go into the oven to be baked, and the easiest way to do this is to use some sort of pan.
Should you bake pies on a baking sheet?
It’s always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over. It’s much easier to clean a foil lined baking sheet than the bottom of your oven. Receive new post updates directly to your inbox!
How do you make pie crust on a cookie sheet?
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. Making these cookie sheet pies are really fun because you can pick and choose the fillings.
How long do you bake a pie at 425?
Bake Preheat your oven to 425°F. Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 60 minutes, until the filling is bubbly and the crust is golden brown.