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Parve
Easy
3 Hours
Diets 
These pies are so simple to make and they feed a large crowd. They are perfect for kids who like to help in the kitchen, and the end result is super festive!
If you want to make these recipes even simpler (just two ingredients!), you can use store-bought pie filling exclusively. You will need to use 4 20-ounce cans of filling if you are omitting the other filling ingredients.
Read the full post here.
3 packages frozen pie crust (6 crusts total; see note for the Berry Crisp variation)
1 egg, beaten
Turbinado sugar, optional
5 Granny Smith apples, peeled and small diced
1/3 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
juice from 1/2 a lemon, about 2 tablespoons
2 (20-ounce) cans Gefen Apple Pie Filling
1 (16-ounce) bag frozen strawberry slices
1 (16-ounce) bag frozen blueberries
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
juice from 1/2 a lemon, about 2 tablespoons
2 (20-ounce) cans blueberry pie filling
Remove each of the pie crusts from their pans and place upside down on a piece of parchment paper. (Flipping the crusts upside down while still in the pan removes them very easily.) Let sit until fully defrosted, about 20 minutes.
While your crusts are defrosting, spray an 18- by 13-inch sheet pan with cooking spray.
Once defrosted, gently push four pie crusts down on the parchment paper so they are completely flat. Reserve two for later.
Lightly flour the top of the four pie crusts and roll with a rolling pin to flatten, and enlarge slightly.
Visualize the sheet pan divided into 4 equal sections. Place the first pie crust in one of the four sections of your pan, draping over the edge of the pan slightly. Continue with the remaining crusts, to cover all four corners of the pan.
Press the dough evenly on the bottom of the pan so the dough covers the entire surface.
Trim any access dough around the edges, leaving the length of about half an inch of dough draping over the side of the pan. Use the scraps to either fill in areas on the bottom of the crust that could use more, or reserve for later.
Tuck and crimp the edges.
Prick the bottom of the crust all over with a fork.
Chill in the fridge for 30 minutes.
Line a sheet pan with parchment paper and set aside.
Flour and then roll the remaining two pie crusts until they’re about 1/8 inch thick. Cut out shapes, put on the prepared sheet pan, and refrigerate for 25 minutes. (If you would like more cut outs on the top of your pie, use the crust scraps. Simply roll them out and cut!)
In a large bowl, combine the apples, sugar, flour, cinnamon, and lemon juice. Let sit for 10 minutes.
Add in the two cans of pie filling and mix very well.
Preheat the oven to 350 degrees Fahrenheit.
Once the pie crust and cookie cut outs have chilled, pour the filling into the crust. Smooth out the top so it’s very flat.
Add the cookie cut outs over the filling.
Brush the crust and cookie cut outs with egg and sprinkle with turbinado sugar, if using.
Bake until the filling is set and the crust and topping are golden brown, about 50 minutes.
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