Made this overnight recipe for Nancy Olson's Kuchen. It was really wonderful and,

Cyn, try two 11x13" pans. Even if you use a 12x16" cookie sheet

...that only uses up ~3 parts of the dough (if you rolled each pie 9" dia, slightly less than instructions.)

Recipe using four 9" dia circles = 254 sq inches

Using 12x16 pan, you would still have enough dough for one 9" pie as well. Weigh dough, divide that number by 4 and cut off a piece of that weight for 9" pie shell. Use remaining dough for 12x16.

Or simply divide in half and use for two 11x13 pans.

I have Carole Walter's new Coffee Cake book at home. It was a BAD, BAD week to start WW with that and Sherry Yard's two books in the house. I'll check for fruit variations. She also provided her very favorite struesel crumb topping, if you would like that.

 
It's so nice to have a mathematician in the house, thanks! My DS just bought the

book. She's made several and really loved them. Sunday she made the sour cream one with cake flour and said it's pretty much a clunker. Not much taste and the crumb seems very coarse.

 
Cyn, I think if you spread a thin layer of your blueberry jam and then some extra blueberries

it would be fantastic. The jam would give those wild blueberries a bit more sweetness since they aren't as sweet as apricots. I think a layer of sauteed apples to soften them up a bit with a bit of cinnamon and sugar would be nice too.

 
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