Sheet Pan Apple Pie
This Sheet Pan Apple Pie with icing tastes just like classic apple pie (with the gooiest filling!) but feeds a crowd and is quicker and 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!
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
Makes: 10 x 15inch rectangle, 1inch height
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 (25x38 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.
Notes
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.
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 (23x28 cm).
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.
Nutrition
Calories: 663kcalCarbohydrates: 89gProtein: 5gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 286mgPotassium: 203mgFiber: 4gSugar: 49gVitamin A: 1071IUVitamin C: 5mgCalcium: 41mgIron: 2mg
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