Patchwork Pie
Patchwork Pie
Equipment
- 1 Extra large sheet pan with edges, I used Caraways extra large pan which is 18" X 13"
Ingredients
Pie dough
- 6 Sheets Of refrigerated pie dough
Pumpkin Pie
- 1 30oz Can pf pumpkin pie filling
- 1 5oz Can of Condensed coconut milk or regular milk
- 2 Eggs, beaten before mixing
Apple Pie (If you don't want to make it from scratch you can also use apple pie filling=2 20oz cans)
- 14 Apples, peeled and sliced
- 3/4 C Brown sugar or coconut sugar
- 1/4 C Cornstarch or arrowroot starch or tapioca starch
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 2 tbsp Lemon juice
- 2 Tbsp Butter of your choice, cut into small pieces
Cherry Pie (If using canned you will need 2 20oz cans)
- 8-9 C Pitted, frozen cherries (2-24oz bags frozen)
- 1 C Sugar, granulated or coconut
- 1/2 C + 2 tbsp cornstarch
- 2 tbsp Lemon juice
- 1 tsp Pure vanilla extract
Blueberry Crumble Pie (if using canned you will need 2 20oz cans)
- 9 C Blueberries, fresh or frozen
- 1/2 C Cornstarch
- 2 tbsp Lemon juice l
- 1 tsp Vanilla extract
Crumble topping for Blueberry pie (mix all the ingredients with a fork and set aside until ready to bake)
- 1 1/2 C Oat flour
- 4 tbsp Brown sugar or date sugar
- 1/2 tsp Cinnamon
- 4 tbsp Coconut oil
- 5 tbsp cornstarch or arrowroot starch
- 2-3 tbsp Maple syrup
Instructions
- Remove the pie crust from the refrigerator and box so they start to warm up to room temperature
- Pre heat the oven to 450. Dust flour over the base and sides of the baking sheet. Add four of the pie rounds to the baking sheet creating one even layer. You can overlap some in the center and use the extra pieces to fill in any gaps. Cut off the extra dough on the edges of the pan
- To make the divider walls use another sheet of pie dough and using a sharp knife or pizza slicer cut long 2' wide strips. Fold them in half and use these as your dividers. I included a photo of my patchwork but you can make any pattern you like. Bake the dough for 20 minutes.
- After the dough has been pre baked remove it from the oven. Lower the oven to 350F.
- While the dough is cooking you're going to prepare all the fruit fillings. If you're using canned fruit, only make the pumpkin pie filling and go to the next step
- In a large bowl combine all the apples, sugar, cornstarch, spices, salt and lemon juice. Toss the apples until evenly coated. Let the apples sit for 10 minutes to absorb the ingredients. After the ten minutes have passed add the ingredients to a skillet and cook on medium low for about 15 minutes.
- Thaw the cherries and reserves 1/2 C of the juice. Add them to a saucepan. Cook over medium 5-8 minutes. Thicken with sugar and cornstarch. Cook 1-2 minutes stirring constantly until thick and glossy. Let cool before filling the pie
- For the blueberries: Add half (4 cups) the blueberries to a saucepan. Cook over medium heat 5-7 minutes. Add the sugar and cornstarch and cook 1-2 minutes stirring consistently until thick and glossy. Remove from heat and add vanilla and lemon juice. Fold in the rest of the berries
- For the pumpkin filling, whisk the eggs. Add the pumpkin pie filling and condensed milk and mix well
- Divide the fillings into the patchwork pie
- If you would like to add a lattice, pie crust or crumble to any of the pies do that now. (as shown in video)
- Place the pie in the oven. Bake for 15 minutes. Remove the pie from the oven and cover just the crumble topped pieces with foil. (I folded foiled into squares and put them on top of the blueberry crumble. This prevents the crumble from burning
- Bake the pie another 30 minutes checking the pumpkin pie to see if it's matte and not jiggly. If it's still shiny and hasn't started to pull away from the side of the pan yet it likely needs more time
- Allow the pie to cool for 3 hours before slicing. To speed up the process you can refrigerate the pie after 1 hour
***For those asking how to make this without prebaking the pie shell this is how you do it (and yes i tried it). Pour all the ingredients into the pie, add your crumble and pie tops. Bake at 450 for 20 min. Take the pie out. Put tin foil over the crumble areas so they don’t burn. Return the pie to the oven for another 30-40 minutes until the pumpkin pie is done. Remember pumpkin pie will be slightly jiggly and matte when finished. You’re also going to let this pie sit a minimum of 3 hours at room temp to settle or refrigerate it before cutting.
