Fall Sheet Pie Pan

SUPPLIES & TOOLS:

• Large sheet pan
• Pie crust (enough for four pies)
• Four different pie fillings, we used Pumpkin, Apple, Blueberry and Cherry (or use your favorite flavors)
• Rolling pin
• Small leaf and flower cookie cutters

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Roll out pie dough into a large rectangle to completely cover the bottom of the sheet pan, press into sheet pan bottom and sides. Use a fork to poke holes through crust.
3. Divide crust into four evenly sized rectangles. Draw a line in the dough or use a little extra dough to create a barrier between sections.
4. Follow favorite pie filling recipes to make filling.
5. Starting with apple pie, slowly pour apple filling into one of the rectangles. Repeat with Cherry, Blueberry and Pumpkin.
6. Using the remainder of pie dough, create a decorative pie crust that goes all around the edge of the pan.
7. Cut several flowers and leaves from pie crust dough.
8. Cover Blueberry pie completely with crust, add slits and decorative leaves. Do the same for the other pie sections if desired.
9. Get creative and make each pie crust a little different for each section of the pan.
10. Bake at 350 degrees for 50-60 minutes or until golden brown on top.
11. Let cool the serve!