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  1. Step 1
    Preheat oven to 375°F. Stack the 2 pie crusts on top of each other and roll into a 16 x 12-inch rectangle. Fit crust into 13 x 9-inch Chinet® baking pan.

  2. Step 2
    Pour 1 can of pie filling on half the crust. Repeat with second can on remaining half. Spread fillings to completely cover crust. Set aside.

  3. Step 3
    For crumb topping: mix sugar and flour in a small bowl. Cut in butter with a fork or pastry blender until mixture resembles coarse meal. Sprinkle evenly over pie.

  4. Step 4
    Bake for 45 to 55 minutes until crumb topping is lightly browned. Remove from oven and place on wire rack.

  5. Step 5
    Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie. Cool before serving.

  6. Step 6
    Serve by cutting pie in half lengthwise. Make 4 equal crosswise cuts to create 8 rectangles. Slice each rectangle diagonally. Serve with ice cream, if desired.


Use any combination of fruit pie filling flavors!

What others are saying about this recipe

  1. Edith Griffith says:

    I made this Sunday and it was a big huge delicious hit. I did however need to double the amount of the crumb topping and cover the top of the crust with foil as it began to brown too quickly. Other than that its a easy recipe that is now a family favorite. I’m making it to take to a Christmas party and will make it to take to work this month as well.

  2. Barbara Anderson says:

    I made this at Thanksgiving. Family loved it. Only thing I did when I made it again was I double the crumb topping.

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