Patchwork Pie

Pre heat the oven to 450. Dust flour over the base and sides of the baking sheet. Add four of the pie rounds to the baking sheet creating one even layer. You can overlap some in the center and use the extra pieces to fill in any gaps. Cut off the extra dough on the edges of the pan

To make the divider walls use another sheet of pie dough and using a sharp knife or pizza slicer cut long 2' wide strips. Fold them in half and use these as your dividers. I included a photo of my patchwork but you can make any pattern you like. Bake the dough for 20 minutes.

After the dough has been pre baked remove it from the oven. Lower the oven to 350F. 

While the dough is cooking you're going to prepare all the fruit fillings. If you're using canned fruit, only make the pumpkin pie filling and go to the next step

In a large bowl combine all the apples, sugar, cornstarch, spices, salt and lemon juice. Toss the apples until evenly coated. Let the apples sit for 10 minutes to absorb the ingredients. After the ten minutes have passed add the ingredients to a skillet and cook on medium low for about 15 minutes.

Thaw the cherries and reserves 1/2 C of the juice. Add them to a saucepan. Cook over medium 5-8 minutes. Thicken with sugar and cornstarch. Cook 1-2 minutes stirring constantly until thick and glossy. Let cool before filling the pie

For the blueberries: Add half (4 cups) the blueberries to a saucepan. Cook over medium heat 5-7 minutes. Add the sugar and cornstarch and cook 1-2 minutes stirring consistently until thick and glossy. Remove from heat and add vanilla and lemon juice. Fold in the rest of the berries

For the pumpkin filling, whisk the eggs. Add the pumpkin pie filling and condensed milk and mix well

Divide the fillings into the patchwork pie

If you would like to add a lattice, pie crust or crumble to any of the pies do that now. (as shown in video)

Place the pie in the oven. Bake for 15 minutes. Remove the pie from the oven and cover just the crumble topped pieces with foil. (I folded foiled into squares and put them on top of the blueberry crumble. This prevents the crumble from burning

Bake the pie another 30 minutes checking the pumpkin pie to see if it's matte and not jiggly. If it's still shiny and hasn't started to pull away from the side of the pan yet it likely needs more time

Allow the pie to cool for 3 hours before slicing. To speed up the process you can refrigerate the pie after 1 hour