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Easy Sheet Pie


I found this recipe on Crazy for Crust and made a couple of adjustments.  It is wonderful.  A great family dinner night dessert or a take to a potluck hit! 

2 cans of crescent rolls or 2 cans of crescent roll sheets (This is a much easier to use)
2 cans of fruit pie filling--apple, peach, blueberry or cherry are all great
1/2 cup powdered sugar
2-3 Tablespoons of heavy whipping cream
1/2 teaspoon vanilla
1/2 Tablespoon of cinnamon (optional)
1/2 Tablespoon of sugar (optional)


Preheat oven to 350 degrees.  
Spray a glass 9x13 cooking pan with cooking spray.
Unroll one can of crescent roll (DO NOT SEPARATE AND PINCH SEAMS TOGETHER) or one can of the crescent roll sheet.  Place in the bottom of the baking dish and slow press down, trying to get the sides half way covered.
Open fruit filling and spread on top.
Unroll second can of crescent dough (DO NOT SEPARATE AND PINCH SEAMS TOGETHER) and lay on top of pie filling; gently stretch and push down the edges so that they touch the bottom crust.  I use a butter/dinner knife to press them down along the sides.  
If you have used peach or apple filling, mix the cinnamon and sugar together and sprinkle on the top crust.
Bake for 40-50 minutes.  Make sure the top crust is golden brown before removing from baking.  I also hold the pan up over my head--be careful; it is so hot and to make sure the bottom crust is browned nicely.
Let sheet pie cool completely.  

Mix powdered sugar, vanilla, and heavy cream together to make a thick, but drippable icing--add more cream if too thick.  Spread over the top crust.  Slice into squares. ENJOY!




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