This Sheet Pan Apple Pie with icing tastes just like classic apple pie (with the gooiest filling!) but feeds a crowd and is easier to make than a regular pie! No shaping the crust into rounds and no lattice top means no crust scraps, throw everything into a jelly roll pan and bake!
The icing is optional but adds a fun layer of buttery sweet goodness that melts in your mouth along with the warm spiced apple filling and the flaky crust! And if you love apples, try also my Caramel Apple Roses and Classic Apple Pie!
Quick Look: Sheet Pan Apple Pie Recipe
- ⏰ Ready in: 2 hours and 25 minutes (50 minutes prep, 1 hour or overnight crust chilling, 35 minutes in the oven).
- 🍴 Serves: 12 people.
- 🥣 Main ingredients: Apples, sugar, cornstarch, vanilla, lemon juice, spices, flour, butter, milk, powdered sugar.
- 😋 Taste: Classic sweet, warm apple pie flavor with flaky crust and buttery icing (optional).
- 🌿 Dietary info: Vegetarian.
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Why my readers love this Sheet Pan Apple Pie recipe!
- Gooey apple pie filling! This recipe uses my go-to Stovetop Apple Pie Filling, which is known for being deliciously gooey and melty! I use it in my Classic Apple Pie and in all my apple pie-anything!
- Easy, flaky crust! This pie uses my viral Homemade Pie Crust, which is viral for one reason: it’s easy and no-fail. Check out the amazing reviews on this pin!
- Easier than regular pie: cook the filling on the stovetop, roll the crust into 2 rectangles, throw everything into a pan, and bake! No crust shaping or scraps.
- Feeds a crowd: 12 to 18 people, for reference, a round pie serves 6-8.
- Has icing!!! Like!!! The icing is ready in 2 minutes, it’s sweet and buttery and adds another layer of melty goodness! But skip it if you just want pie!
Featured Review
Just made this pie for tomorrow. Of course I had to taste the filling. Absolutely delicious! – Reader Margery ⭐️⭐️⭐️⭐️⭐️
Ingredients
Apples. Granny Smith, Honeycrisp, and Pink Lady are always the best apples for apple pie, but I’ll put you on: if you love a gooey, melty filling as I do, you can use any apples!
Sugar. I use a mix of white sugar to sweeten the filling and draw out the moisture from the apples to create that gooey, syrupy filling, and brown sugar to add that rich, warm, caramel flavor.
Cornstarch, to thicken the filling.
Substitutions and Variations
Sheet Pan Apple Pie with Puff Pastry: You can make this sheet pan apple pie with frozen puff pastry by using 2 store-bought puff pastry sheets and rolling them out to about 9×11 inches (23×28 cm). Or try my Apple Strudel with Puff Pastry and Caramel Apple Roses with Puff Pastry!
Apple Slab Pie with Refrigerated Pie Crust: Use 4 refrigerated round pie crusts (unless you can find rectangular ones) and let all the crusts come to room temperature. Place two of the crusts on top of each other and roll them out into an 18×13-inch (45×33 cm) rectangle for the bottom, and repeat with the other crusts for the top layer.
Other fruit: I haven’t tested this recipe with other fruit, but you’re welcome to scale up my Secret Ingredient Peach Pie and Cherry Pie by 1.5× to make peach or cherry slab pie.
How to make Sheet Pan Apple Pie
Step 1: Add the flour, sugar, salt, and butter to a food processor and pulse into pea-sized crumbs.
Step 2: Mix water into the crust mixture until a dough comes together, then chill in the refrigerator.
Step 3: Mix the sugar, cornstarch, water, spices, vanilla, and salt until the cornstarch has dissolved, and cook for a few minutes, then add the apples and cook until thickened.
Step 4: Roll out half of the dough into a rectangle and place it into your sheet pan and top with apple filling and the second layer of crust.
Step 8: Bake until golden.
Step 9: Mix the powdered sugar, butter, and milk together and pour the icing over the top of the pie!
2 Pro Tips for Success
1. Roll the pastry evenly across the entire sheet pan. If you stretch the dough too thinly towards the corners when fitting it into the pan, it might brown too quickly when baking!!
2. For the icing, wait for the pie to cool down a bit before pouring it over the top. If you pour icing while the crust is still hot, it’ll soak through the crust and turn the pie soggy.
Sheet Pan Apple Pie FAQs
The icing will add sweetness and make the pie sweeter than a classic apple pie, so you can skip the sugar in the crust, if you want, or just skip the icing entirely, if it makes you nervous. Don’t cut down the sugar in the filling, as it’ll change the consistency and won’t bake properly. I also don’t recommend cutting down the sugar in the icing, as it’ll thin it out and it might soak through the crust, making the pie soggy.
Cooking the apple pie filling until the moisture from the apples is mostly gone and the filling reaches a thick, syrupy consistency is a simple way to make sure the bottom of the pie won’t turn out soggy. If you want to go the extra mile, you can blind-bake the crust: before adding the filling, add a layer of parchment paper to the crust, place pie weights or dried beans on top, and bake for 15-20 minutes. I don’t think it’s a must because it mostly depends on the liquid content of the filling, which is very low in my recipe.
Apple slab pie is done when the crust is golden brown, and any oozed-out filling is bubbling.
Without frosting, apple pie keeps well up to 3 days covered at room temperature. With the frosting, because it’s butter-based, it’s best to transfer it to an airtight container and refrigerate.
Yes! You can freeze your fully baked apple pie without icing for up to 2-3 months and thaw it in the refrigerator overnight. I had readers freeze my fruit pies with success, however, I don't personally like freezing them because I always find the crust to be a bit on the soggier side after being thawed. But I'll leave it up to you!
Yes, and there are multiple steps you can make ahead of time. You can make the apple pie filling up to 1-2 days ahead of time and keep it covered in the refrigerator until ready to use.
You can also make the pie crust 1 day ahead, form it into a ball, wrap it in plastic wrap, and store it in the refrigerator overnight until ready to use (let it come to room temperature before rolling out).
Other Reader-Favorite Fall Recipes To Try
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag us @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️⭐️⭐️⭐️⭐️
Sheet Pan Apple Pie
Ingredients
For the Apple Pie Filling
- 1/2 cup + 2 tbsp (130 g) white granulated sugar
- 1/2 cup + 2 tbsp (130 g) brown sugar
- 2 tbsp (15 g) cornstarch
- 1 and 1/4 cups (310 ml) water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3 lbs (1.3 kg) apples (peeled and sliced into 1/4-inch or 0.5 cm-thick slices)
For The Pie Crust
- 4 and 1/4 cups (550 g) all-purpose flour
- 1 tablespoon white granulated sugar (optional)
- 1 teaspoon salt
- 3 and 3/4 sticks (390 g) cold unsalted butter
- 7-14 tbsp (105-210 ml) cold water
For the Vanilla Icing (Optional)
- 1 and 1/2 cup (180 g) powdered sugar
- 4 tbsp (60 ml) milk
- 4 tbsp (56 g) butter (melted)
- 1 tsp vanilla extract
Instructions
- Make the pie crust. Add the flour, sugar, and salt to a food processor. Pulse to combine, then add the butter and pulse until the butter forms pea-sized bits. Transfer onto a work surface and add the water a few tablespoons at a time, knead until a dough comes together. You don't want the butter to dissolve into the dough because it's the unmixed butter bits that turn into air pockets that make your crust flaky when baking.
- Chill the crust. Flatten the dough into a 1-inch (2.5 cm) rectangle, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or up to overnight. Meanwhile, make the filling.
- Make the filling. In a large non-stick skillet, add the white sugar, brown sugar, cornstarch, water, cinnamon, vanilla, nutmeg, and salt. Mix until the cornstarch has dissolved, then place over medium-high heat and cook for 5-6 minutes, stirring frequently. Add in the sliced apples, lower the heat if necessary, and cook until the sauce has thickened to a syrupy consistency (about 15-20 minutes). The sauce shouldn't be runny like milk or water but thicker (similar to a thick maple syrup). Remove from the heat and allow to cool down for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust. Divide the ball of dough into 2 equal parts. Place the first piece of dough between two sheets of parchment paper and roll it out into an 18×13-inch (45×33 cm) rectangle, then carefully lift it and place it into a 10×15-inch (25×38 cm) jelly roll pan and trim any overhang to about 1 inch (2.5 cm).
- Add the filling. Spread the apple pie filling evenly on top of the bottom crust, then roll out the second piece of dough in the same manner as the first and add it on top of the filling. Trim and pinch the edges to seal them together to make sure the filling won't leak out, then cut a few slits into the top of the crust.
- Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and allow to cool until warm before adding the icing or it'll soak through the crust.
- Make the icing (optional). In a medium bowl, combine the powdered sugar, milk, butter, and vanilla extract and mix until fully combined. Pour the icing over the pie and use a spatula to spread it evenly. Slice and serve. Icing will harden and keep its shape overtime.
Mary McCauley says
In your pictures it looks like you might have prebaked the bottom crust. I know that’s often done with fruit pies. Do you recommend it for this one?
Bianka says
Hi Mary! No, the crust wasn’t blind baked for this one. You could do it, I guess, but I never felt the need to blind bake for this pie.
Margery kirner says
Just made this pie for tomorrow.Of course I had to taste the filling..Absolutely delicious!
Bianka says
Hi Margery! I’m so happy to hear that you loved it! Thank you for letting me know & Happy Thanksgiving Weekend!
Bianka says
Hey Dia! I’m so happy to hear that you loved this recipe, thanks for letting me know!
Bianka says
YESSS!! Happy to hear that you loved this recipe, Holly! Thanks for the feedback 🙂