One-Baking Fruit Pies

Ingredients:

Cake

• 2 packages of 400g chilled rolled out pie dough (4 layers total)
• 1 large egg, lightly beaten
• 1/4 tbsp. sugar turbinado
• Premium flour for work

Apple pie

• 900g mixed apples (eg Granny Smith, Gala and Mackintosh), peeled, cored and sliced ​​0.5cm thick.
• 1/4 cup granulated sugar
• 1 tbsp. freshly squeezed lemon juice
• 60 g unsalted butter
• 2 tsp premium flour
• 3/4 tsp ground cinnamon

Cherry pie

• 2 cups canned cherries + 3/4 cup juice from the same can
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar

Pumpkin pie

• 1 and 1/3 cups pumpkin puree
• 2/3 cup unsweetened condensed milk
• 0.5 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 large egg

Pecan pie

• 0.5 cup light brown sugar
• 0.5 cup light corn syrup
• 60 g unsalted butter, melted
• 1 tsp vanilla extract
• 2 large eggs
• 3/4 cup toasted pecan halves

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   Place 3 sheets of pie dough on a lightly floured work surface. Stack them on top of each other. Roll out the thick puff pastry into a rectangle measuring 37.5 x 52.5 cm. Place the dough sheet on a baking sheet, allowing it to hang slightly over the edges. This will be the bottom crust. Refrigerate until ready to assemble, at least 30 minutes.
3. The remaining dough will be used for the top of the pie. Roll it out on a lightly floured work surface into a 14" x 18" rectangle. Cut the dough in half to make two 7.5" x 9.5" pieces. One half will be the top of the apple pie. Cut the other half into 1"-wide diagonal strips to cover the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and refrigerate until ready to use.
4. Apple filling:
   
   In a medium bowl, combine the apples with the sugar and lemon juice. In a large skillet over medium heat, melt the butter, add the apples, and cook, stirring occasionally, until softened, about 10 minutes. Add the flour, cinnamon, and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
5. Cherry filling:
   
   Place the cherries in a medium bowl. In a small saucepan, combine 1/4 cup cherry juice with the cornstarch. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, stirring constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently toss to coat. Cool completely.
6. Pumpkin filling:
   
   In a medium bowl, whisk together the pumpkin puree, unsweetened condensed milk, sugar, pumpkin pie spice, and egg until smooth. Set aside.
   
   Pecan filling:
   
   In a medium bowl, whisk together the brown sugar, corn syrup, butter, vanilla extract, eggs, and a pinch of salt until smooth. Stir in the pecans and set aside.
7. Once all the fillings are ready, begin assembling the pie. Remove both baking sheets with the dough from the refrigerator.
8. Pies:
   
   Mentally divide the baking sheet in half lengthwise, then crosswise to create four zones. Each zone will hold a different pie filling. Prick the bottom layer of dough all over with a fork. Place the pie fillings in the following order: Place the apple pie filling in the upper left corner of the dough; spread it out to cover a 7.5 x 9.5-inch rectangle. Moving counterclockwise, place the pumpkin filling directly underneath the apple pie filling and spread it out to form a rectangle the same size as the apple filling. Place the cherry filling next to the pumpkin filling. Fill the empty space in the upper right corner with the nut filling.
9. Cover the apple pie filling with the reserved rectangle of dough. Lay the pie strips diagonally over the cherry pie filling. Press the remaining dough strips to the edge of the pie to seal it. Crimp the edge of the pie, making sure to press it together with the apple filling dough. Brush the edges and surface of the dough with egg wash and sprinkle with turbinado sugar. Make slits in the top of the apple pie.
10. Bake until all pie fillings are set and the apple and cherry pie crusts are golden brown, 55 minutes to 1 hour 5 minutes.