Bonne Maman Triple Slab Pie

• 4 refrigerated pie crusts (2 boxes)
• 1 jar Bonne Maman Cherry Pie Filling
• 1 jar Bonne Maman Apple Pie Filling
• 1 jar Bonne Maman Blueberry Pie Filling
• 1 large egg, beaten with 1 tbsp. cream
• 2 tbsp. Wholesome Organic Light Brown Sugar, for sprinkling
• 1 cups The Fresh Market heavy cream
• 2 tbsp. Whipzi Maple Powdered Sugar
• 1 tsp. vanilla paste

Optional:

• 1/2 tsp. The Fresh Market Almond Extract (for the cherry)
• 1/2 tsp. ground cinnamon (for the apple)
• 1 lemon, zested (for the blueberry)

1. Preheat the oven to 400* F. To avoid cracking, remove the pie crust from the fridge and let it sit at room temperature for 10 minutes before unrolling them.

2. On a floured work surface, overlap 2 crusts, press the seam together, and roll into a rectangle about 15 x11”. Gently transfer it into a 9 x13” metal pan, letting the edges hang over the sides.

3. Add a personal touch and flavor the fillings (optional) by stirring Almond extract into the cherry filling, cinnamon into the apple pie filling, and lemon zest into the blueberry pie filling.

4. Spoon the filling into its own third of the pan (cherry, then apple, then blueberry) smoothing them right up against each other.

5. Cut the remaining 2 crusts into 1” strips and weave a loose lattice over the top. Trip and crimp the edges. Beat together egg and cream and brush over the lattice top. Sprinkle with a light dusting of brown sugar and chill 15 minutes before baking.

6. Place the pie on a rimmed baking sheet to catch any drips. Bake 45 minutes then lower the temperature to 375* and continue to bake for an additional 30-35 minutes until the crust is a beautiful deep golden color and the filling is bubbling.

7. Cool at least 1 hour before slicing.

8. Prepare the whipped cream by beating heavy cream with powdered sugar and vanilla until soft peaks form.

9. Cut the pie into squares and serve with a big spoonful of whipped cream.

Chef’s Tip: Bake up to 1 day ahead, cool, cover and keep at room temperature.