We’re in the “last minute” stage of our Rosh Hashanah 2022 season. We’ve published so much Rosh Hashanah content for you these past few weeks, and now it’s time to share ideas that are extra simple, quick, and that don’t compromise on flavor or presentation.

We are sharing everything from Simanim Confits and a stunning gefilte fish board to the simplest honey cookie hack and today’s 2-INGREDIENT SHEET PAN PIES!

Yep, these pies only call for 2 store-bought ingredients. And for the adorable Rosh Hashanah cookie topping you’ll need some Rosh Hashanah cookie cutters. I used these and these.

These pies are so simple to make and they feed a large crowd. They are perfect for kids who like to help in the kitchen, and the end result is super festive!

As you’ll see, the recipes below do call for more than 2 ingredients. My family loves fresh fruit pies so I shared those exact measurements with you. If you want to stick to 2 ingredients, then adjust the filling recipe to 4 20-oz cans of pie filling, and omit the other filling ingredients. 

Apple Sheet Pan Pie

For the crust and topping:

3 packages frozen pie crust (6 crusts total)
1 egg, beaten
Turbinado sugar, optional

For the filling:

5 Granny Smith apples, peeled and small diced
1/3 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
Juice from 1/2 a lemon, about 2 tablespoons
2 (20-oz) cans of apple pie filling

Directions:

For the crust:

1. Remove each of the 6 pie crusts from their pans and place upside down on a piece of parchment paper. (Flipping the crusts upside down while still in the pan removes them very easily.) Let sit until fully defrosted, about 20 minutes.

2. While your crusts are defrosting, spray an 18- by 13-inch sheet pan with cooking spray.

3. Once defrosted, gently push the pie crusts down on the parchment paper so they are completely flat. Reserve two for later.

4. Lightly flour the top of 4 pie crusts and roll with a rolling pin to flatten, and enlarge slightly.

5. Visualize the sheet pan divided into 4 equal sections. Place the first pie crust in one of the four sections of your pan, draping over the edge of the pan slightly. Continue with the remaining crusts, to cover all 4 corners of the pan.

6. Press the dough evenly on the bottom of the pan so the dough covers the entire surface.

7. Trim any access dough around the edges, leaving the length of about 1/2 inch of dough draping over the side of the pan. Use the scraps to either fill in areas on the bottom of the crust that could use more, or reserve for later.

8. Tuck and crimp the edges.

9. Prick the bottom of the crust all over with a fork.

10. Chill in the fridge for 30 minutes.

For the cookie cut out topping:

1. Line a sheet pan with parchment paper and set aside.

2. Flour and then roll the remaining 2 pie crusts until they’re about 1/8 inch thick. Cut out shapes, put on the prepared sheet pan, and refrigerate for 25 minutes. (If you would like more cut outs on the top of your pie, use the crust scraps. Simply roll them out and cut!)

For the filling:

1. In a large bowl, combine the apples, sugar, flour, cinnamon, and lemon juice. Let sit for 10 minutes.

2. Add in the 2 cans of pie filling and mix very well.

Putting it all together:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Once the pie crust and cookie cut outs have chilled, pour the filling into the crust. Smooth out the top so it’s very flat.

3. Add the cookie cut outs over the filling.

4. Brush the crust and cookie cut outs with egg and sprinkle with turbinado sugar, if using.

5. Bake until the filling is set and the crust and topping are golden brown, about 50 minutes.

Berry Sheet Pan Crisp

For the topping:

1 package frozen pie crust (2 crusts total)
1 egg, beaten
Turbinado sugar, optional

For the filling:

1 (16-oz) bag frozen strawberry slices
1 (16-oz) bag frozen blueberries
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Juice from 1/2 a lemon, about 2 tablespoons
2 (20-oz) cans blueberry pie filling

Directions:

For the topping:

1. Line a sheet pan with parchment paper and set aside.

2. Remove the 2 pie crusts from their pans, and place upside down on a piece of parchment paper. (Flipping the crusts upside down while still in the pan removes them very easily.) Let sit until fully defrosted, about 20 minutes.

3. While your crusts are defrosting, spray an 18- by 13-inch sheet pan with cooking spray.

4. Once defrosted, gently push the pie crusts down on the parchment paper so they are completely flat.

5. Lightly flour the top of the pie crusts and roll to 1/8 inch thick. 

6. Cut out shapes, put on the prepared sheet pan, and refrigerate for 25 minutes. (If you would like more cut outs on the top of your pie, use the pie crust scraps. Simply roll them out and cut!)

For the filling:

1. In a large bowl, combine the berries, sugar, flour, cinnamon, and lemon juice. Let sit for 10 minutes.

2. Add in the 2 cans of pie filling and mix very well.

Putting it all together:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Once the cookie cut outs have chilled, pour the filling into the pan. Smooth out the top so it’s very flat.

3. Add the cookie cut outs over the filling.

4. Brush the cookie cut outs with egg and sprinkle with turbinado sugar, if using.

5. Bake until the filling is set and the topping is golden brown, about 50 minutes.

Wondering what to do with all the extra scraps of pie dough? Make cookies!

All you have to do is roll it out, cut shapes, brush with egg, and sprinkle with turbinado sugar. Bake until golden and voila! They taste somewhat like a “cookie cracker” with the perfect amount of crispness and sweetness.

Shana Tova!