Seasonal Thin-Crust Sheet Pan Pie

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recipe by Sophie H.

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
  • Calories icon

Lower sugar, healthier pie dessert. Use whatever fruit is in season and fresh. I used peaches and plums.

recipe updated Oct 30, 2019


  • Water icon
    ½ cup (about 148ml)
  • All purpose flour icon
    All purpose flour
    2.66 cups (345g)
  • Salt icon
    1 tsp (6g)
  • Shortening icon
    1 cup (197g)
  • Brown sugar icon
    Brown sugar
    4 tbsp (about 48g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (about 3g)
  • Peach icon
    x 4 (about 560g)
  • Plum icon
    x 3 (about 198g)
  • Walnuts icon
    5¼ tbsp (about 38g)


  • kCook icon Wooden spoon
  • kCook icon Rolling pin
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Add all purpose flour and salt to a clean large mixing bowl
  2. Mix together
  3. Cut in shortening to the dough
  4. Mix in water to the dough
  5. Mix until dough forms
  6. Shape into a ball
  7. Wrap with waxed paper
  8. Chill in fridge - approx 30 min
  9. Pre-heat oven - 175°C
  10. Roll out until 1/8" (5mm) thick
  11. Turn out dough onto baking sheet
  12. Press
  13. Sprinkle with brown sugar and ground cinnamon evenly
  14. Arrange peach in the baking sheet evenly
  15. Arrange plum in the baking sheet evenly
  16. Scatter walnuts over the baking sheet on top
  17. Bake until golden brown - approx 15 min
  18. Let cool - approx 5 min
  19. Serve
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