Prepare the Pie Crust:
- Combine Dry Ingredients: In a large bowl, whisk together flour, salt, and sugar.
- Cut in Butter: Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, stirring with a fork until the dough just comes together. You may not need all the water. Be careful not to overwork the dough.
- Divide and Chill: Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling:
- Mix Pumpkin Layer: In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger. Set aside.
- Prepare Apple-Cranberry Mixture: Toss sliced apples and cranberries with flour and granulated sugar in another bowl.
Assemble and Bake:
- Preheat Oven to 375°F (190°C). Roll out one disc of dough to fit a large pizza pan or baking sheet, creating a large circle about 1/4-inch thick.
- Layer Fillings: Spread the pumpkin mixture over the crust, leaving a border around the edge. Layer the apple-cranberry mixture on top.
- Lattice Top: Roll out the second disc of dough and cut into strips. Weave a lattice top over the filling. Trim any excess dough and crimp the edges to seal.
- Egg Wash: Brush the lattice top with beaten egg and sprinkle with coarse sugar, cinnamon, and nutmeg.
- Bake: Bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie cool on a wire rack before slicing into “pizza” slices. Serve with a scoop of vanilla ice cream for the ultimate experience.
This Pumpkin Apple Cranberry Mega Pie Pizza Slice is a beautiful blend of seasonal flavors and textures, sure to be a hit at any autumn gathering. The combination of spiced pumpkin, tangy cranberries, and sweet apples, all encased in a flaky, buttery crust, creates a dessert that’s as delightful to eat as it is to look at. Enjoy the process and the delicious result!