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Cooking with Chef Bryan: Four Corners Pie

Four-Corners-Pie.jpg
Four Corners Pie. (Photo: courtesy Chef Bryan Woolley)

(KUTV) Four Corners Pie

"This fun combination of pies is all in one. A great way to please everyone at the table for Thanksgiving or anytime. I used pumpkin, apple, peach and cherry but you can use any type of pie filling you like. Use your favorite pie crust recipe and filling, enjoy!" - Chef Bryan Woolley

Recipe courtesy of Chef Bryan Woolley

Pie Crust:

  • 2 cups shortening, lard or butter
  • 6 cups flour
  • 2 tsp salt
  • 2 cups water

Fillings:

  • 1 can cherry pie filling (21 ounces)
  • 1 can peach pie filling (21 ounces)
  • 1 can apple pie filling (21 ounces)
  • 1 can pumpkin puree (29 ounces)
  • 2 eggs
  • 1 tbsp pumpkin pie spice, plus
  • Sugar
  • Egg wash

Instructions:

  1. Preheat oven to 350 degree’s.
  2. To make the crust, in the bowl of your food processor, combine the shortening, lard or butter (whichever one you are using), flour and salt. Pulse together until it resembles coarse meal.
  3. Remove the flour mixture from the food processor and add the water. Using a fork, combine the flour and water together into a soft dough.
  4. Divide the dough in half, roll it out onto a floured work surface and roll it out large enough to cover the bottom of a baking sheet that has been lined with parchment paper. Shape the dough to cover the bottom of the baking dish and if needed, use additional pie crust to form the crust as needed.
  5. Mentally divide the prepared pie into four parts and add the cherry, peach and apple pie filling into the pie shell.
  6. To make the pumpkin filling add the pumpkin puree, eggs and pumpkin pie size to a bowl and mix it together. Pour the pumpkin pie filling into the empty corner of the crust.
  7. Roll the additional pie crust out and top the cherry, peach and apple portions of the pie as you desire.
  8. To make an egg wash, combine one egg with 1 tbsp water and whisk together.
  9. Using a pastry brush, brush the top pie crusts with the egg wash, sprinkle with sugar and extra pumpkin pie spice.
  10. Place in your preheated oven and bake for approximately 45 minutes or until the crust is golden brown.
  11. Remove from the oven when cooked and allow it to cool. Serve and enjoy!

Chef Bryan Woolley is America’s longest consecutive-running TV chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!

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