Ingredients Flour for dusting 1 frozen pie crust 2 tablespoons cherry pie filling 2 tablespoons blueberry pie filling 2 tablespoons apple pie filling 2 tbsp pumpkin pie filling 1 beaten egg Turbinado sugar for dusting, optional
Directions 1. Set oven to 375º F. Spread pie dough on a lightly floured surface. Slit the dough from centre to bottom.
Starting in the bottom left quadrant and working clockwise, spoon cherry, blueberry, apple, and pumpkin pie fillings onto the dough, leaving gaps between each.
2. Carefully fold the cherry quarter over the blueberry and press the edge. Repeat, folding the triangle pocket over each filling and sealing the edge to prevent leaks during baking. Top the pie pocket with egg wash and Turbinado sugar.
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3. Bake the pie crust for 30–35 minutes until golden brown. Cut the pie in half to display the layers and serve.