Every Flavor Thanksgiving Pie Bars Recipes

FOUR FRUIT PIE BARS

Four Fruit Pie Bars image

Provided by Food Network

Categories dessert

Time 2h45m

Yield 48 bars

Number Of Ingredients 8

Ingredients

1 (17.5 oz.) pkg. Pillsbury® Sugar Cookie Mix
1/2 cup Pillsbury BEST® All Purpose Flour
1 cup butter, softened
1 large egg
1/2 cup Smucker's® Red Raspberry Preserves
1/2 cup Smucker's® Apricot Preserves
1/2 cup Smucker's® Blueberry Preserves
1/2 cup Smucker's® Strawberry Preserves

Steps:

HEAT oven to 350 degrees F. Combine cookie mix and flour in medium bowl. Add butter and egg. Mix until soft dough is formed. Wrap 1/3 of dough in plastic wrap. Chill for 1 hour.
PRESS remaining 2/3 dough evenly in bottom of rimmed 15 x 10-inch baking pan. Spread raspberry preserves in 3 1/2 inch wide strip over dough. Repeat with apricot, blueberry and strawberry preserves creating four equal strips. Roll out chilled dough between lightly floured sheets of wax paper into 15 x 10-inch rectangle. Cut 18 1/2-inch wide strips with pizza cutter or knife. Freeze strips for 15 minutes.
PLACE chilled dough strips over preserves 1/2-inch apart in diagonal lattice pattern, 9 in each direction. Trim edges of dough even with pan. Bake 25 to 30 minutes or until preserves begin to bubble in center. Let cool completely. Cut into 48 bars.
TWO FRUIT PIE BARS
Prepare recipe as directed except substitute 1 cup each of 2 varieties of preserves for the 4 (1/2 cup) portions of preserves. Spread in 4 alternating strips.

BUILD-YOUR-OWN-PIE THANKSGIVING DESSERT BAR

Build-Your-Own-Pie Thanksgiving Dessert Bar image

Can't decide which pie to make (or dig into)? Let your guests in on the fun, and get a little taste of everything, with this fun do-it-yourself Thanksgiving Pie Bar. Prepare all five toppings for maximum sugary fun, or pick and choose your favorites for a more streamlined preparation.

Provided by Katherine Sacks

Yield Serves 12-15

Number Of Ingredients 9

Ingredients

2 batches Our Favorite Pie Dough or Gluten-Free Multi-Purpose Sweet Pastry Dough, or 3 (15-ounce) packages prepared pie dough
1 large egg
1 tablespoon milk
2 tablespoons coarse sugar
1 batch Orange-Brown Butter Wet Nuts
1 batch Pumpkin Pie-Spice Whipped Cream
1 batch Stovetop Butterscotch Apples and Cranberries
1 batch White Chocolate Pumpkin Mousse
1 batch Cinnamon-Oat Crumble Topping

Steps:

Arrange racks in top and center of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Working in batches, roll dough between 2 pieces of parchment until 1/8" thick. Chill while rolling remaining dough.
Using a 4 1/2" round circle cutter, bowl, or large glass and keeping remaining dough chilled while you work, cut out circles of dough and transfer to prepared baking sheets. Chill 10 minutes. Reroll scraps one time and continue to cut and chill until you have 25 circles.
Whisk egg and milk in a small bowl. Brush circles with egg wash and sprinkle with sugar. Bake circles, rotating sheets halfway through, until golden brown, 12-14 minutes.
Transfer pie circles to a platter. Serve with toppings of your choice.

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