Sheet Pan Apple Pie
Love apple pie? This Sheet Pan Apple Pie is for you! It feeds a crowd, is easy to make and everyone will love it! This recipe makes a half sheet pan of apple pie. This will give you about 15 servings, depending on serving size.
Servings: 15 servings
Equipment
- half sheet pan
Ingredients
- 4 cans (21 oz. each) apple pie filling
- 4 cups all purpose flour
- 2 tsp salt
- 1 tsp ground cinnamon *optional
- 3 cubes cold butter, cut into small cubes * 1 1/2 cups butter = 3 sticks
- 1 cup ice cold water *see notes
- 1 tbsp milk *for brushing on top of the pie *you can use one egg yolk, whisked, in place of the milk
Instructions
- Preheat the oven to 400°. Grease your half sheet pan.
- Mix flour, salt and cinnamon in a large bowl.
- Using 2 forks, a pastry blender (or your hands), mix/cut in your cold butter. Mix the best you can. It will look like little powdery balls of dough.
- Add your cold water. If you put ice cubes in the water, remove the ice cubes and double check your measurement. If the ice melted, you may have more than 1 cup of water. Make sure to double check the amount and only add 1 cup of cold water.
- Mix the water in to the dough. I use my hands at this point. Mix it in well. The butter and flour should mixed in well.
- Divide the dough into 2 parts. One part should be about 2/3 of the crust dough and the other about 1/3 of the pie crust dough. NOTE: The 1/3 portion of crusts is smaller for the top because it is not a full top of crust. It will be a lattice on top with strips of dough weaved, so you do not need as much for the top.
- On a lightly floured surface, roll out the larger amount of pie crust dough. Roll it into a large rectangle...roughly 16 x 21 inches and about 1/8 inch thick. It needs to be larger than your half sheet pan. Place the sheet pan on top of the rolled out dough to make sure it is big enough. You need a large enough piece of rolled pie crust to fill the bottom of the sheet pan and cover the sides and still have extra hanging off the sides.*If you do not have a large enough pie crust and not enough dough to roll it out, take some from the other portion of pie crust and add it/roll it on the larger piece.
- After the pie crust is rolled out large enough, fold it up, so it's easier to move into your pan. Take the folded pie crust and lay it in your sheet pan and unfold it. Make sure to gently press the pie crust into the edges and corners of the pan, leaving extra hanging off the edges.
- Fill your pie crust with the pie filling, spreading it evenly.
- Take the smaller portion of pie crust and roll it out into a large rectangle. This will be the top of the pie! There isn't an exact measurement for the top. You don't need as large of a piece for the top. You will cut it into strips and weave the pie crust strips on top, making a lattice top on the pie. There will be space in between the strips so you need less pie crust for the top than you need for the bottom. You just need the strips to be as long as the half sheet pan. Cut it into strips, lengthwise, making sure they are as long as the pan. They can be as thick or as thin as you like. You will need about 7 strips that are as long as the pan. You will need about 9 strips that are the width of the pan to lay the opposite way.
- Take the long strips and lay them equally spaced out on top of the pie. (Lay them out the long way/lengthwise).
- Cut the remaining strips of pie crust into pieces that will fit the width of the pan. I use about 9 shorter strips. Weave the remaining dough, leaving space in between each strip, forming a lattice on top, going over and under each strip.
- Cut off any excess edges of dough around the entire pan, leaving just about 1/4 inch dough all the way around. Roll up/tuck in the little bit of dough that is left around the pan, covering the lattice work and making it look finished (see photos above).
- Place your sheet pan pie in the freezer for 20 minutes or the fridge for 40 minutes. This will help the lattice top keep its shape while baking. I always put mine in the freezer because its faster.
- Take your tablespoon of milk and brush it on top of the lattice/strips of pie crust.
- Place the sheet pan apple pie into the oven at 400°. Bake for 20 minutes. After the 20 minutes, turn the oven down to 350° and bake for an additional 40-45 minutes, or until the top is golden brown. The lattice topped pie will be golden brown when it is done and the apple pie filling will be bubbly.
- Remove from the oven and serve warm, or let it cool! I love to eat my apple pie with vanilla ice cream!
Notes
I put ice cubes in my cup of water to make it really cold. If you do this, make sure to take out the ice cubes and double check the amount of water before adding it your dough. If the ice melts in your cup of water you will end with more water, so double check the amount and dump out any extra water to make sure you are only adding 1 cup of cold water!
You can use store bought pie crusts...you will need 4 to 5.