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Every Flavor Thanksgiving Pie Bars

thanksgiving dessert
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Thank you Food Network for the recipe!

Ingredients

Pie Dough Layer:

  • 3 refrigerated rolled pie crusts 

  • All-purpose flour (for dusting)

Pecan Pie Layer:

  • ¾ cup packed light brown sugar

  • ½ cup light corn syrup

  • 2 Tbsp unsalted butter (melted)

  • 1 tsp pure vanilla extract

  • Pinch kosher salt

  • 3 large eggs

  • 1 + ½ cups pecans (toasted and roughly chopped)

Pumpkin Pie Layer:

  • 1 + ½ cups pure pumpkin puree

  • ½ cup heavy cream 

  • ½ cup granulated sugar

  • 1 tsp pure vanilla extract

  • ⅓ tsp ground cinnamon

  • Pinch ground nutmeg

  • Pinch kosher salt

  • 2 large eggs

Apple Pie Layer:

  • 2 Gala or McIntosh apples (peeled, cored, and thinly sliced)

  • 2 Granny Smith apples (peeled, cored, and thinly sliced)

  • ⅓ cup granulated sugar

  • 4 Tbsp unsalted butter (melted)

  • 2 Tbsp fresh lemon juice

  • ½ tsp ground cinnamon 

  • Pinch kosher salt

Crumb Topping:

  • 1 cup all-purpose flour 

  • ⅓ cup packed light brown sugar

  • ¼ tsp ground cinnamon

  • ¼ tsp kosher salt

  • 1 stick unsalted butter (room temperature)

Instructions

  1. Preheat the oven to 350°F. 

  2. Roll 1 sheet of pie dough out on a lightly floured work surface, trimming and squaring off the edges as needed. Transfer the dough to a parchment-lined baking sheet and prick them all over with a fork. Top it with a layer of parchment and another baking sheet. Bake the dough until it’s just starting to brown and cook it through, 10-14 minutes. Remove the top baking sheet and parchment, then continue to bake the crust until it’s golden brown — 3-5 minutes. Transfer it to a wire rack to cool and repeat with the remaining 2 pieces of dough. 

  3. Whisk all the ingredients for the pecan pie layer except for the pecans in a large bowl and set it aside. 

  4. Whisk all the ingredients for the pumpkin pie layer in a large bowl and set it aside. 

  5. Toss all the ingredients for the apple pie layer in a large bowl and set it aside. 

  6. Whisk all the dry ingredients for the crumb topping together. Add the butter until the flour mixture is completely moistened and starts to clump and set it aside. 

  7. Spray a 9 x 13-inch baking dish generously with cooking spray and line it with aluminum foil, leaving a 2-inch overhang on both of the longer sides. Spray the lined pan with cooking spray again. Lay 1 sheet of the cooked pie dough in the bottom of the pan, top with the pecan pie filling, and let it hit the edges. Top with the pecans. Add another layer of pie dough, then the pumpkin pie filling. Place the third and final piece of pie dough on top and top that with the apple filling. Sprinkle the crumb topping evenly over the top. 

  8. Bake until the edges and crumb topping are golden brown and the center is set  — 1 hour to 1 hour and 10 minutes. Cool the bars completely in the pan for about 2 hours. Once they’re cool, use the foil overhang to lift the bars out onto a cutting board. Cut it into squares and serve!

Find it online: https://shesafullonmonet.com/thanksgiving-dessert-recipes/