Time 2h Yield 16 to 18 servings Number Of Ingredients 26 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.

Time 30m Number Of Ingredients 11 Steps:

  1. Preheat oven to 375 degrees F
  2. 1ST LAYER…Melt butter in pie plate
  3. Stir in flour and pecans
  4. Press out to form crust
  5. Bake at 375 degrees F until brown; approximately 30 minutes
  6. NOTE: Be sure to completely cool before adding 2nd layer
  7. 2ND LAYER…In a mixing bowl - Cream sugar and cheese
  8. Add the Cool Whip
  9. Blend this well then lay in crust
  10. 3RD LAYER…In a seperate mixing bowl - Beat both ingredients together; mix well
  11. Let this mixture stand for 5 minutes
  12. Spread over the cream cheese layer
  13. 4TH LAYER…Spread remainer of Cool Whip
  14. Sprinkle with finely chopped pecans
  15. (optional) Place in fridge if desired
  16. Put in freezer before serving

Time 35m Yield 15 servings. Number Of Ingredients 10 Steps:

Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Number Of Ingredients 15 Steps:

  1. Mix and spread first layer in a 13x9 pan. Bake at 350 degrees for 20 minutes. Let cool completely.
  2. Mix and spread second layer over baked first layer.
  3. Mix third layer well and spread over second layer.
  4. Top with Cool Whip, and chopped nuts (optional). Refrigerate several hours before serving.

Time 7h Yield 10 serving(s) Number Of Ingredients 11 Steps:

1st Layer:. Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes. 2nd Layer:. Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust. 3rd Layer:. Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate. 4th Layer:. Before serving, cover with remaining cool whip.

Time 1h Yield 12 serving(s) Number Of Ingredients 10 Steps:

Mix first thee ingredients. Add fine chopped pecans. press into 9x13 pan. Bake shell at 350 for 15 min. Soften cheese, then blend in sugar and Cool whip. Spread over cooled crust. Make pudding as directed. I like cooked pudding best but you can use instant. You can also use 2 small packages. And any other flavor you like. Spread on top. You can sprinkle chopped pecans or chocolate ants on top. Refrigerate.

Yield 12 servings Number Of Ingredients 30 Steps:

Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper. Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into 2 8-inch (20 cm) circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart. Bake the pizza dough rounds for 15 minutes, until light golden brown. Let cool completely. Make the garlic oil: In a liquid measuring cup or small bowl, stir together the olive oil, garlic powder, Italian seasoning, salt, red pepper flakes, and parsley until combined. Set aside. Unroll 2 more tubes of pizza dough and cut both in half crosswise. Reserve 1 half for later. Cut the 3 remaining halves crosswise into 8 strips each, for a total of 24. Tie each strip into a knot and place in a large bowl. Pour the garlic oil over the dough knots and toss to coat completely. Set aside. Make the pasta bake: In a separate large bowl, mix together the ricotta, egg, marinara sauce, and Parmesan cheese until combined. Add the penne, sliced pepperoni, and mozzarella and mix until well incorporated. Set aside. Make the sprinkle cookie dough: In a medium bowl, mix together the sugar cookie dough and sprinkles until the sprinkles are evenly distributed. Set aside. Assemble the pie: Grease an 8-inch wide and 5-inch tall Dutch oven with nonstick spray. Arrange the dough knots evenly in the bottom of the Dutch oven. Sprinkle the mozzarella cheese over the dough. Unroll the remaining package of pizza dough. Cut in half crosswise. Use the dough to line the walls of the Dutch oven, letting it hang over the edge by ½ inch. Use the reserved half piece of dough to patch together any gaps. Allow the bottom edge of the dough to overlap the shredded mozzarella, so there is no gap. Spread the spinach-artichoke dip over the shredded cheese in an even layer. Place one of the baked dough rounds on top of the dip, trimming to fit as needed. Add the pasta bake mixture on top of the pizza dough round and spread in an even layer. Top with the whole pepperoni. Place the remaining baked dough round on top, trimming to fit as needed. Fold the overhanging dough over the baked dough round. Spread the sprinkle cookie dough in an even layer over the pizza dough. Arrange the chocolate sandwich cookies on top. Bake the pie for 45-50 minutes, until the cookie is golden brown around the edges. While the pie is baking, make the garlic butter: Combine the butter, garlic and salt in a small bowl. Microwave in 30-second intervals, until the butter is melted. Let the pie cool for 40 minutes. Run a knife around the edge of the Dutch oven and carefully invert the pie onto a serving platter. Brush the top of the pie with the garlic butter and sprinkle with the Parmesan cheese and parsley. Slice the pie and serve with the warm marinara and whipped cream alongside. Enjoy!

Time 45m Yield 15 Number Of Ingredients 8 Steps:

Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray. In a bowl, cream together margarine with 1/4 cup confectioners’ sugar. Mix in flour and 1 cup pecans. Press into prepared dish. Bake in preheated oven 15 minutes, until very lightly browned. Cool completely. In a bowl, cream together cream cheese with remaining 1 cup confectioners’ sugar. Fold in half the whipped topping. Spread over cooled crust. Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

More about “four layer pie recipes”

Time 35m Yield 15 servings. Number Of Ingredients 10 Steps:

Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.