Description
A deliciously easy Caramel Apple Sheet Pan Pie featuring tender Granny Smith apples cooked in a buttery, cinnamon-spiced caramel filling, all baked beneath a flaky all-butter pie crust. Perfect for a crowd, this sheet pan pie combines the best of classic apple pie flavors with the convenience of a sheet pan bake and a touch of rich caramel sauce for extra indulgence.
Ingredients
Scale
Filling:
- 2 tablespoons unsalted butter
- 3 pounds Granny Smith apples (about 8 apples), peeled, cored, and sliced ¼-inch thick
- 1 tablespoon lemon juice
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) cornstarch
- 2 teaspoons ground cinnamon
- ¾ cup caramel sauce, plus more for serving
Crust:
- 3 recipes all-butter pie crust
- Egg wash (1 egg beaten with 1 tablespoon water)
- Sanding sugar for sprinkling
Instructions
- Prepare the Filling: Peel, core, and slice Granny Smith apples about ¼-inch thick for even cooking. Melt the butter in a large skillet over medium heat. Add the sliced apples and cook, stirring often, until they just start to soften, approximately 7-9 minutes. Stir in lemon juice, granulated sugar, cornstarch, cinnamon, and caramel sauce to coat the apples evenly. Bring the mixture to a boil, then simmer for 2 more minutes until thickened. Remove from heat and let cool to room temperature, or refrigerate for at least 2 hours.
- Make the Crust: Preheat the oven to 425°F (220°C) and spray a 10×15-inch jelly roll pan with nonstick cooking spray. Prepare three portions of all-butter pie crust dough. Roll out two portions into a 12×17-inch rectangle and carefully transfer to the prepared pan, allowing dough to hang over the edges.
- Shape the Top Crust: Roll out the third pie dough portion into a 12-inch circle. Use a 2½-inch round cookie cutter or other shapes to cut decorative pieces from the dough. Re-roll scraps as needed to use all the dough.
- Assemble the Pie: Spread the cooled apple filling evenly over the bottom crust in the pan. Arrange the cut dough shapes evenly on top of the filling. Brush the top crust pieces generously with egg wash and sprinkle them with sanding sugar for a sparkling finish.
- Bake: Bake the sheet pan pie for 35-45 minutes, or until the filling is bubbly and the top crust is a light golden color. Remove from the oven and allow to cool completely before slicing, as the filling will thicken during cooling.
- Serve and Store: Serve slices with extra caramel sauce and optionally ice cream. Store any leftovers in the refrigerator for up to 3 days or freeze well-wrapped for up to 3 months.
Notes
- Semi-Homemade Hack: Use refrigerated pie crusts to speed up preparation. You’ll need 2 packages (3 crusts total) since refrigerated dough comes in packs of 2.
- Allow the filling to cool completely before assembling to prevent soggy crust.
- Use Granny Smith apples for the best balance of tartness and firmness.
- For a quick caramel, use store-bought caramel sauce or make your own.
- Pie slices can be reheated gently in the oven or microwave before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 302 kcal
- Sugar: 28 g
- Sodium: 179 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 4 mg
