Q1: This recipe seems like a lot of work. Is it really worth it?

While it is a multi-component project, the actual steps are very simple, and the "wow factor" of the final result is absolutely worth it ! By following the make-ahead game plan, you can spread the work out over several days, making it a fun and completely stress-free process.

Q2: How do I lift the whole slab of bars out of the pan without it breaking?

The two secrets are the foil sling and the complete cool-down . The foil overhangs that you create at the beginning act as sturdy "handles" to lift the entire slab out at once. However, this will only work if the bars are completely cooled and set . A warm bar will be too soft and will likely crack.

Q3: Can I use a different size pan?

This recipe is specifically developed for the volume and surface area of a 9x13-inch baking dish . Using a different size pan would require you to adjust the amount of ingredients and the baking time significantly.

Q4: My fillings seem very wet. Will they really set up properly during baking?

Yes, they will! The pecan and pumpkin fillings are both classic, egg-based custards that will set up beautifully as they bake and cool. The flour in the apple filling will thicken its juices into a perfect, jammy consistency. The key is to bake the bars until the center is set (not overly jiggly) and to allow for the crucial, long cool-down period.

Q5: What are the best apples to use to ensure they don't get mushy?

The recipe's suggestion of using a mix of a firm-sweet apple like Gala or McIntosh and a firm-tart apple like Granny Smith is a perfect combination for both flavor and texture. Other great, firm baking apples include Honeycrisp, Braeburn, and Jonagold .

The Ultimate Make-Ahead Thanksgiving Pie Bars (Every Flavor!)

An ambitious and decadent dessert bar that combines three classic Thanksgiving pies—pecan, pumpkin, and apple—into one multi-layered treat. This recipe features layers of pre-baked, store-bought pie crust alternating with a gooey pecan pie filling, a creamy pumpkin pie custard, and a fresh apple pie filling. The entire dessert is finished with a buttery brown sugar and cinnamon crumb topping and then baked in a 9×13-inch pan until golden and set.

Author: Evelyn
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 4 hours 45 minutes (includes crust baking and cooling time)
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pie Dough Layers:
3 refrigerated rolled pie crusts (from two 14.1-ounce boxes)
All-purpose flour, for dusting
For the Pecan Pie Layer:
3/4 cup packed light brown sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Pinch kosher salt
3 large eggs
1 1/2 cups pecans, toasted and roughly chopped
For the Pumpkin Pie Layer:
1 1/2 cups pure pumpkin puree
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch kosher salt
2 large eggs
For the Apple Pie Layer:
2 Gala or McIntosh apples, peeled, cored and thinly sliced
2 Granny Smith apples, peeled, cored and thinly sliced
1/3 cup granulated sugar
4 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
Pinch kosher salt
For the Crumb Topping:
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature

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Instructions

Prepare the Crusts: Preheat the oven to 350°F. Roll out one pie crust into an 8 3/4-by-12 3/4-inch rectangle. Place it on a parchment-lined baking sheet, prick with a fork, and top with another sheet of parchment and a second baking sheet. Bake for 10-14 minutes, then remove the top sheet and parchment and bake for 3-5 more minutes until golden. Cool completely. Repeat with the other two crusts.
Prepare the Fillings and Topping: While the crusts bake, prepare the three fillings and the topping in four separate bowls according to the ingredient list for each layer. Whisk the pecan pie ingredients. Whisk the pumpkin pie ingredients. Toss the apple pie ingredients. For the crumb topping, whisk the dry ingredients, then stir in the butter until clumps form.
Assemble the Bars: Spray a 9-by-13-inch baking dish with cooking spray and line it with a foil sling. Spray the foil.
Place one baked pie crust in the bottom of the pan. Top with the pecan pie filling, spreading it to the edges.
Add the second layer of pie crust, then spread an even layer of the pumpkin pie filling.
Place the third and final pie crust on top, then evenly spread with the apple pie filling.
Sprinkle the crumb topping evenly over the apple layer.
Bake: Bake at 350°F for 1 hour to 1 hour 10 minutes, until the edges and topping are golden brown and the center is set.
Cool completely in the pan for about 2 hours.
Use the foil overhang to lift the bars out, then cut into 12 squares and serve.

Notes

This is a complex, multi-component recipe perfect for a special occasion. Preparing the fillings and topping while the crusts bake is an efficient workflow.
Baking the pie crust layers between two baking sheets is a key technique to keep them flat and prevent puffing.
A foil sling in the baking dish is crucial for easily removing the finished bars for clean slicing.
The bars must cool completely for at least 2 hours to set properly before cutting.
The article references a ‘Cook’s Note’ for the flour that is not provided in the text.

Nutrition

Serving Size: 1 bar
Calories: 800-950
Sugar: 70-85 g
Sodium: 500-650 mg
Fat: 45-55 g
Saturated Fat: 20-28 g
Trans Fat: 0 g
Carbohydrates: 85-100 g
Fiber: 5-7 g
Protein: 8-11 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/thanksgiving-pie-bars/