Sheet Cake Apple Pie
Transform your favorite autumn flavors into a crowd-pleasing dessert with this irresistible Sheet Cake Apple Pie! Combining the nostalgia of classic apple pie with the convenience of a sheet cake, this recipe is perfect for feeding a hungry crowd at family gatherings or holiday feasts. A tender, buttery double crust encases a luscious filling of thinly sliced Granny Smith or Honeycrisp apples, spiced with cinnamon and nutmeg and sweetened with brown sugar. With its easy-to-slice square servings and the option to add a touch of sparkle with coarse sugar topping, this dessert is as elegant as it is effortless. Ready in just over an hour, this all-American treat is the perfect blend of flaky crust, gooey apple filling, and seasonal spices. Add this Sheet Cake Apple Pie to your baking repertoire and watch it become a go-to for any celebration!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, cold and cubed
- 1 Egg
- 4 tablespoons Ice water
- 6 large Apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 0.75 cups Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Cornstarch
- 1 tablespoons Lemon juice
- 1 Egg, beaten (for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch sheet cake pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crust.
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Beat the egg and mix it into the flour mixture. Slowly add the ice water, 1 tablespoon at a time, until the dough just comes together.
Divide the dough into two portions, one slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for 30 minutes.
While the dough chills, prepare the filling by tossing the sliced apples with brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a large bowl. Set aside to let the flavors meld.
On a floured surface, roll out the larger portion of dough into a rectangle slightly larger than the pan. Carefully transfer it to the pan and press it into the corners, trimming any excess.
Pour the prepared apple filling into the crust and spread it evenly.
Roll out the second portion of dough into a rectangle and place it over the apples. Seal the edges by pinching the top and bottom crusts together.
Cut a few small slits in the top crust to allow steam to escape. Brush the top with beaten egg and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the sheet cake apple pie to cool for at least 30 minutes before slicing into squares and serving.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 35.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
