Happy 24th of July weekend! So here in Utah we celebrate Pioneer day which always includes a lot of family and a lot of food. I was trying to think of something other than a cookie to bring to a family party when this idea popped into my head. I love pie, but will admit that you have to make a lot of them to feed a lot of people. Plus it is hard to serve them without the pieces getting all broken. So, this will solve both of those problems. My pie in a cookie pan will feed a happy hungry crowd and you can serve it with your regular square spatula with no mess! Woo Hoo!! Feel free to pick any flavor. I went with peach MMMMMM! Have a tasty weekend!
So, I will fully admit I went with canned filling. I didn't need the hassle of peeling, pitting, boiling and thickening. It made it much faster. Here is my dough and the recipe. My children helped me make this with no problem.Pie Dough
6 Cups Flour
3 Cups Unsalted Butter
3 tsp. Salt
1 1/2 Cups Ice Water
So first measure in your flour and salt then break up your butter. You want your butter straight from the fridge. It is harder to break up, but well worth the effort. Use your hands to mix the butter into the flour and salt until the whole mixture is crumbly. Next add your water a little bit at a time until your dough just comes together. Do not over kneed your dough or it will get tough. You will still see pockets of butter and that is what you want. Those create all those awesome buttery layers. Cover your dough and throw it in the fridge for about 15 minutes while you preheat the oven to 375 degrees.
Now we are ready to roll. Flour your counter and roll out half of your dough to about the size of your cookie sheet. The trick to getting it in your pan is to roll it up on your rolling pin and then roll it onto the pan! Be sure to grease your cookie sheet!!!
Trim off any extra dough and then use a fork to poke the bottom crust. You do this so the steam has somewhere to escape so your pie doesn't blow up in the oven.
After that, spread in your pie filling. I used 4 cans for this big pie. Before you put your top crust on sprinkle the pie filling with sugar and cinnamon. Roll out your second crust and use the same rolling pin technique to get it on top of the pie. I used a small cookie cutter before rolling it onto the pie to make some decoration. You can do the same or just make slits to let steam out. Be sure to pinch around the edge to keep all that tasty filling in. Next I dip my fingers in milk and rub it all along the top of the pie. It helps make it golden and gives it that perfect crunch. Right after you rub on the milk sprinkle the pie with sugar. I used sanding sugar for a stronger flavor and crunch. You could also top with cinnamon too. Bake in the oven for about 45 minutes or until golden brown. Serve hot or cold.
