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A festive pull-apart pie combining mini hand pies with three classic Thanksgiving fillings: pumpkin with cream cheese, pecan without corn syrup, and cooked apple. Baked together in a 9-inch dish, easy to serve and ideal for holiday parties.

Ingredients

Scale
  • 1 double batch of your favorite pie dough or store-bought dough, rolled and chilled at least 2 hours
  • 1 (113 g) large apple, diced
  • 1 tbsp (14 g) unsalted butter (for apple filling)
  • 3 tbsp (40 g) light brown sugar (for apple filling)
  • 1/2 tsp cinnamon (for apple filling)
  • 1–2 tbsp water (for apple filling)
  • 2 tsp (4.6 g) cornstarch + 1 tbsp water (for apple filling)
  • 1/3 cup (71 g) brown sugar (for pecan filling)
  • 1/2 (25 g) large egg (for pecan filling)
  • 1.5 tbsp (21 g) unsalted butter, melted (for pecan filling)
  • 2 tsp (5 g) all-purpose flour (for pecan filling)
  • 1/2 tsp apple cider vinegar or lemon juice (for pecan filling)
  • 1/2 tsp vanilla extract (for pecan filling)
  • Pinch kosher salt (for pecan filling)
  • 1/4 cup (29 g) chopped pecans, toasted if possible (for pecan filling)
  • 1/3 cup (71 g) pumpkin puree (for pumpkin filling)
  • 2.5 tbsp (38 g) cream cheese, softened (for pumpkin filling)
  • 1/2 cup (57 g) powdered sugar (for pumpkin filling)
  • 1/2 (25 g) large egg (for pumpkin filling)
  • 1 tbsp (14 g) unsalted butter, melted (for pumpkin filling)
  • 1/4 tsp cinnamon (for pumpkin filling)
  • 1/4 tsp nutmeg (for pumpkin filling)
  • 1/4 tsp vanilla extract (for pumpkin filling)
  • Pinch kosher salt (for pumpkin filling)

Instructions

  1. Melt 1 tbsp butter in a small pan over medium heat; add diced apple, 3 tbsp brown sugar, and 1/2 tsp cinnamon and cook about 3 minutes until apples soften and release juices.
  2. Add 1-2 tbsp water when mixture dries out and cook until apples are tender and saucy.
  3. Whisk 2 tsp cornstarch with 1 tbsp water until smooth; stir into apples and cook 1 minute until thickened and bubbling. Set aside to cool.
  4. Whisk together 1/3 cup brown sugar, 1/2 egg, 1.5 tbsp melted butter, 2 tsp flour, pinch salt, 1/2 tsp apple cider vinegar or lemon juice, and 1/2 tsp vanilla until smooth; stir in 1/4 cup chopped pecans. Set aside.
  5. Mix 1/3 cup pumpkin puree and 2.5 tbsp softened cream cheese until smooth; add 1/2 cup powdered sugar, 1/2 egg, 1 tbsp melted butter, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp vanilla, and a pinch of salt; stir until creamy.
  6. Roll chilled pie dough to about 1/4″ thickness; use a 2″ cutter to stamp out 24–26 rounds. Re-roll scraps as needed.
  7. Place dough rounds on parchment-lined tray and chill for 5–10 minutes to keep firm.
  8. Preheat oven to 375°F and lightly grease a 9-inch pie pan.
  9. Ensure all fillings are completely cool before assembling (about 30 minutes at room temp or 15–20 minutes in fridge).
  10. Form small cups with dough rounds; spoon apple filling into center and pinch to seal; arrange apple hand pies along one side of the pie pan.
  11. For pumpkin and pecan pies, pinch dough closed first to form pockets, then fill with respective filling.
  12. Fill and arrange mini pies in mosaic pattern in the pie pan, tucking pies next to and on top of each other, using apple pies to start structure.
  13. Bake at 375°F for 45–55 minutes until crusts are golden, flaky, and fillings look set.
  14. Let pie cool completely before pulling apart mini pies to serve.

Notes

Cool fillings fully before assembling to ease sealing and prevent dough sagging., Keep dough rounds chilled before and during assembly for better shape and handling., Work quickly while assembling or enlist help to prevent dough warming and sagging., Extra filling can be baked separately in ramekins or eaten as spoonable dessert; extra dough can be baked as crust bites or mini pies., Use store-bought dough or canned pumpkin for convenience—adjust sweetness if using pre-made pumpkin filling., Nut varieties can be swapped (walnuts, hazelnuts, almonds) and can be toasted for flavor., Optional flavor additions: maple syrup or bourbon in pecan filling; pear chunks or dried cranberries in apple filling; mini chocolate chips or melted chocolate for indulgence., Puff pastry can replace pie dough for quicker prep and flakier crust; watch baking time due to faster browning., Gluten-free and dairy-free adaptations possible with specialty doughs and replacements; egg substitutes may affect texture., Mini pies can also be made in muffin tins or tart pans for uniform portions and slightly faster baking., Sprinkle streusel or coarse sugar on apple pies before baking for extra texture and sparkle., Savory option: substitute filling with roasted squash, sage, and cheese for a less sweet mosaic pie.

Nutrition

Find it online: https://margorecipes.com/thanksgiving-tri-pie-the-pancake-princess/