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Triple Slab Pie
Recipes
Triple Slab Pie
18 servings
2 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • Nonstick aluminum foil
  • 1 box refrigerated rolled pie dough (14–15 oz)
  • Ice cream or whipped topping for serving (optional)
  • To make Pumpkin-Pecan Praline
  • 1 cup pumpkin puree
  • ¼ cup brown sugar
  • ⅔ cup half-n-half
  • 1 egg, beaten
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • ½ cup praline pecans, chopped
  • 3 tablespoons salted caramel topping
  • To make Peachy Ginger Cookie
  • 3 cups frozen sliced peaches, thawed and drained
  • ½ cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ginger spice paste
  • 6 pieces refrigerated sugar cookie dough (about 6 oz)
  • To make Apple-Cinnamon Roll
  • 2 medium, tart apples, cored, peeled, and thinly sliced
  • ½ cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon apple pie spice (or cinnamon)
  • 2 tablespoons lemon juice
  • 1 package refrigerated cinnamon rolls (5 rolls, 7–8 oz)

Steps

    1. Preheat oven to 350°F. Line baking sheet with foil. Unroll pie crusts and slightly stack/shingle on lightly floured surface; rollout to 17- x 12-inch rectangle. Fit crust into 15- x 10- x 1-inch baking sheet, pressing into corners. Trim excess hanging dough (reserve); crimp crust even with edges of pan.
    2. Divide baking sheet into thirds by pressing trimmed dough into pie crust, to create 2 tall borders.

      3. To prepare Pumpkin-Pecan Praline
    3. Combine ingredients (except pecans and caramel), whisk until well blended. Pour filling over one-third crust; spread evenly.


      4. To prepare Peachy Ginger Cookie
    4. Thaw peaches and drain. Combine ingredients (except cookie dough), stir until well blended. Pour filling over one-third crust; spread evenly.


      5. To prepare Apple-Cinnamon Roll
    5. Core, peel, and halve apples, then slice thinly. Combine ingredients (except cinnamon rolls), stir until well blended. Pour filling over one-third crust; spread evenly.


    6. Bake pie 25 minutes. Chop nuts and mix with caramel. Spoon nut mixture evenly over pumpkin pie filling. Crumble cookie dough evenly over peach filling. Cut each cinnamon roll in half and flatten slightly. Shingle rolls on top of apple filling. Bake pie 12–15 minutes more or until pumpkin center is set, peaches and apples are tender, and cookies have browned. Let stand 1 ½ hours to cool. Drizzle apple pie with cinnamon roll icing, if desired. Serve with ice cream or whipped topping, if desired.

Amount per 1⁄18 recipe serving: Calories 300, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0.5g, Chol 20mg, Sodium 270mg, Total Carb 47g, Fiber 2g, Sugars 26g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%