Thanksgiving Day Slab Pie 

  • 1 can cherry pie filling
  • 1 can apple pie filling
  • 1 pumpkin pie filling ( prepared according to package instructions)
  • 3 refrigerated pie crusts

Pecan Pie Filling:

  • 3 eggs
  • 1/4 cup Griffin corn syrup 
  • 1/4 cup melted butter
  • 1 3/4 cup sugar
  • 2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cup pecans
  1. Preheat oven to 350 degrees.
  2. Press 2 pie crusts into the bottom and up the sides of a 11x17 baking sheet.
  3. Place the crust in the freezer till you are ready to put the pie fillings in it.
  4. Prepare the pecan pie filling and the pumpkin pie filling in separate bowls.

To assemble the slab pie:

  1. First put the apple pie filling in 1/4 of the pan.
  2. Now place the apple pie filling in the diagonal 1/4 of the pan.
  3. 3rd: Pour the pumpkin pie filling below the apple pie filling.
  4. 4th: Pour the pecan pie filling in the last 1/4 of the pan.
  5. Use the 3rd pie crust to cut a square & place over the apple pie filling.
  6. Use the leftover crust to cut lattice strips over the cherry pie.
  7. Brush the crusts with beaten egg and sprinkle with sugar.
  8. Bake the pie for 30-35 minutes or until the pumpkin and pecan pie 1/4's do not wiggle.