Sheet Pan Apple Pie

Q: Can you use store-bought crust for apple slab pie?

Yes, you can absolutely use store-bought crust for a sheet pan apple pie . To fit a 15x10-inch pan, you’ll likely need two standard refrigerated pie crusts, rolled out and trimmed to size. While homemade crust tends to be flakier and more flavorful, store-bought options are a great time-saving alternative—especially for busy bakers. Just make sure to bake until golden brown for the best texture.

Q: How many people does a sheet pan pie serve?

Depending on how large you cut the slices, a full sheet pan apple pie can serve anywhere from 18 to 24 people. For potlucks or gatherings, it's a fantastic way to make sure everyone gets a piece—maybe even two! It's also easier to slice into clean, even portions compared to a traditional round pie.

Q: How do you keep the crust from getting soggy?

To prevent soggy crust, make sure to cut steam vents in the top layer before baking. This allows moisture to escape. Additionally, layering the apples with sugar in stages helps control excess juice. For extra protection, you can also pre-bake (blind bake) the bottom crust for 5–7 minutes before adding the filling. Letting the pie cool slightly before cutting also helps the crust firm up and stay crisp.

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Looking for the perfect dessert that’s easy to bake, feeds a crowd, and delivers that classic apple pie taste in every bite? This Sheet Pan Apple Pie is exactly what your next gathering needs. It’s a slab-style twist on the traditional pie—flatter, larger, and loaded with tender apple filling nestled between buttery, flaky crusts. Whether you’re hosting a holiday dinner or need a potluck favorite, this crowd-sized apple slab pie is a surefire hit.

Instead of fussing over multiple pie dishes, you can bake one large sheet pan apple pie and satisfy everyone in one go. With rich spices, tart apples, and that nostalgic homemade flavor, this recipe makes dessert easy, impressive, and downright delicious.

Check out our cozy take on fall comfort for another seasonal must-try.

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Why Sheet Pan Apple Pie Is the Ultimate Crowd-Pleaser

What Makes Slab Pies So Special?

Unlike traditional pies, a sheet pan apple pie—also known as an apple slab pie—is baked in a rimmed baking sheet. That means it’s bigger, flatter, and easier to slice into perfect squares or bars. You’ll get more servings without doubling the effort. Think of it as a homemade Pop-Tart on a grand scale, with crisp edges and just enough gooey filling.

Sheet pan desserts have become a favorite for busy bakers because they’re simple, flexible, and great for prepping ahead. Whether you’re feeding 12 or 20, one tray does it all.

The Flavor Factor: Crust-to-Filling Ratio Perfection

One of the best parts of this pie? The crust. With less depth than a traditional pie, each bite delivers a better balance of flaky crust and spiced apple goodness. That means more golden, buttery pastry per square inch—and who doesn’t love that?

Thanks to a combination of shortening and egg yolks, this dough bakes up sturdy yet tender, making it easy to cut and serve cleanly. Even better, you can customize the sweetness and spice levels to your taste.

Sheet Pan Size = More Servings for Less Work

Baking in a standard 15x10x1-inch jelly roll pan means you’ll serve up at least 20 generous portions, maybe more. It’s the ideal choice for potlucks, parties, holidays, and family get-togethers.

Forget the hassle of making multiple pies—this one delivers big flavor in a big format. Plus, it’s easier to transport and serve, making it a go-to for events.

Looking for inspiration? Try our easy Halloween snack mix recipe for a no-bake treat everyone will love.

Discover great ideas like apple hand pies with flaky crust for smaller gatherings or salted caramel apple bars for bite-sized indulgence.

Ingredients You’ll Need for the Perfect Apple Slab Pie

Best Apples for Baking (and Why It Matters)

The secret to a great sheet pan apple pie lies in the apples you choose. Tart, firm varieties are the gold standard because they hold their shape while baking and balance the sugar beautifully. Here are the top picks:

Apple Variety	Flavor Profile	Texture When Baked
Granny Smith	Tart and crisp	Holds shape well
Honeycrisp	Sweet-tart and juicy	Slightly soft but structured
Braeburn	Balanced flavor	Firm and reliable
Jonagold	Sweet-tart combo	Excellent structure

Peel and slice your apples thinly so they layer evenly in the pan and bake thoroughly. And don’t forget a splash of lemon juice—this keeps the apples from browning and adds a touch of brightness to the filling.

Looking for more apple-based creations? Don’t miss our fall-favorite cardamom cognac apple cake recipe.

Dough Essentials: Flour, Shortening, and Egg Yolks

This recipe uses an old-school pastry method that yields a rich, flaky crust—one that doesn’t get soggy under the filling. You’ll need:

All-purpose flour – the base of your dough.
Shortening – easier to work with than butter and yields a tender, crisp texture.
Egg yolks – for richness and structure.
Cold water – helps the dough come together without melting the fat.
Baking powder and sugar – just a touch to lighten the crust and enhance flavor.

Be careful not to overwork the dough—your goal is a coarse crumb texture before adding liquids. The less you knead, the flakier the result.

Spices and Sugars That Elevate the Flavor

Apple pie isn’t just apples and dough—it’s the spice and sweet notes that make it irresistible. Here’s what goes into the filling:

Granulated sugar – brings sweet balance.
Brown sugar – adds depth and slight caramel richness.
Cinnamon and nutmeg – classic warm spices that scream fall.
Salt – just a pinch to round out the flavor.
Milk and extra sugar – brushed on top for a golden, glossy finish.

These pantry staples work together to bring out the natural sweetness of the apples and turn your kitchen into an aromatic paradise. Want another comforting fall dessert? Check out this moist walnut pumpkin bread.

Step-by-Step Guide: How to Make a Sheet Pan Apple Pie

Mixing the Dough Like a Pro

Start with a large bowl and combine your dry ingredients: flour, baking powder, sugar, and salt. Use a pastry cutter (or two knives) to cut in the shortening until the mixture resembles coarse crumbs. This crumbly texture is key—it means the fat is evenly distributed.

Next, whisk egg yolks with cold water in a separate bowl. Gradually sprinkle the liquid into the dry mix, tossing with a fork. Add just enough water for the dough to hold together when pressed.

Pro Tip: Don’t overdo the water. Too much liquid makes the dough tough instead of flaky.

Divide the dough into two portions—one for the base and one for the top.

Preparing the Apple Filling with Just the Right Tang

Toss your peeled, thinly sliced apples in lemon juice to prevent browning and boost the flavor. Layer half the apples onto your rolled-out bottom crust in a 15x10x1-inch jelly roll pan.

In a separate bowl, mix the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Sprinkle half of this mixture over the apples, then repeat with the remaining apples and sugar mix.

This layered method ensures the entire pie is infused with warm spice from top to bottom.

If you’re into creative twists, try our apple cinnamon oatmeal cookies—a spiced treat that uses similar flavors in cookie form.

Assembling, Baking, and Getting the Perfect Crust

Roll out the second portion of dough and gently place it over the apple mixture. Seal the edges by pressing with your fingers or a fork, then brush the top with milk and sprinkle with sugar for that irresistible golden crunch.

Don’t forget to cut slits in the top crust—these vents let steam escape, preventing a soggy bottom.

Bake the pie at 400°F for about 50 minutes, or until the crust is deeply golden and the filling is bubbling at the edges.

Serving Tip: Let it cool before slicing into squares. Serve warm with vanilla ice cream, or enjoy cold straight from the fridge.

For a rich and creamy side idea, try this cream cheese caramel apple dip—it’s perfect with any leftover apple slices.

Variations and Creative Add-Ons to Try

Fruit Mix-Ins That Work (Pears, Cranberries, Raisins)

Once you’ve mastered the base recipe, it’s easy to get creative. One of the simplest ways to change up your sheet pan apple pie is by adding other fruits. Try mixing in:

Thinly sliced pears for extra softness and a mellow sweetness.
Fresh cranberries for a tart bite and gorgeous color contrast.
Golden or regular raisins for chewy, sweet bursts in every bite.

These mix-ins add texture and flavor depth without overpowering the apple-forward base. They’re especially perfect for fall and winter holiday bakes.

Looking for inspiration? Try our apple cake pops recipe—fun, festive, and perfect for party tables.

Crust Swaps: Butter vs. Shortening vs. Lard

While this recipe calls for shortening for a flaky, easy-to-handle crust, there’s room to experiment:

Butter creates a richer flavor and more golden-brown finish but is slightly trickier to work with.
Lard offers a super tender bite and is great for old-fashioned pie lovers.
Half-butter, half-shortening gives you the best of both worlds: flavor and flake.

No matter what fat you choose, make sure it stays cold while prepping the dough to achieve those desirable flaky layers.

Spice It Up: Cardamom, Pumpkin Spice & More

Want to make your apple slab pie stand out? Go beyond cinnamon and nutmeg. Here are a few flavor ideas:

Cardamom – adds floral notes and pairs beautifully with apples.
Pumpkin pie spice – a warm blend that makes the pie instantly festive.
Cloves or allspice – great for a deeper, spicier bite.
Zest of orange or lemon – for a fresh, citrusy lift.

These little tweaks let you customize your pie to the season or your personal palate. For a pumpkin-themed twist on desserts, you might also enjoy our pumpkin caramel cheesecake recipe.

Tips for Serving and Storing Your Apple Slab Pie

The Best Ways to Serve It (From Ice Cream to Whipped Cream)

There’s no wrong way to serve sheet pan apple pie, but some pairings make it unforgettable. The warm spices and flaky crust are perfectly complemented by:

Classic vanilla ice cream – a creamy, cold contrast to the warm pie.
Maple or butter pecan ice cream – ideal for fall flavors.
Fresh whipped cream – simple, airy, and easy to make at home.
Caramel drizzle – elevates your presentation and enhances the brown sugar notes.
Fresh berries – like raspberries or blackberries for a tart pop.

This dessert is just as delicious served warm out of the oven or cold the next morning—if there’s any left!

For a cozy pairing idea, check out our homemade pumpkin spice coffee creamer for your post-dessert coffee fix.

How to Store: Room Temp, Fridge, or Freezer

After baking, let the pie cool completely in the pan. Then wrap it tightly in foil or plastic wrap.

Storage Method	How Long It Lasts	Best For
Room temperature	2–3 days	Immediate leftovers
Refrigerator	5–6 days	Make-ahead planning
Freezer	Up to 2 months	Holiday prep or batch baking

Tip: Slice before freezing so you can grab single servings whenever you want.

To reheat, place slices in a 400°F oven or toaster oven until warmed and the crust crisps up again. Avoid microwaving, which can make the crust soggy.

Make-Ahead and Reheating Tips for Holiday Success

This pie is an ideal make-ahead dessert for busy holiday schedules. You can:

Make the dough a day ahead and chill it until you’re ready to roll.
Assemble the entire pie unbaked, then refrigerate for up to 24 hours before baking.
Bake and freeze, then reheat before serving.

Just be sure to keep it covered tightly to avoid drying out or absorbing other flavors in the fridge or freezer.

For more easy make-ahead recipes, don’t miss our festive no-bake caramel apple pie cheesecake parfaits—perfect for prepping the night before a party.

Sheet Pan Apple Pie FAQs

Can you use store-bought crust for apple slab pie?

Yes, you can absolutely use store-bought crust for a sheet pan apple pie. To fit a 15×10-inch pan, you’ll likely need two standard refrigerated pie crusts, rolled out and trimmed to size. While homemade crust tends to be flakier and more flavorful, store-bought options are a great time-saving alternative—especially for busy bakers. Just make sure to bake until golden brown for the best texture.

What’s the difference between slab pie and regular pie?

The main difference lies in the shape, size, and serving style. A slab pie is made in a sheet pan, giving it a rectangular, shallow structure, while a traditional pie is round and deeper. This means slab pies serve more people and have a higher crust-to-filling ratio. It’s perfect for feeding a crowd with fewer dishes to wash and faster prep time.

How many people does a sheet pan pie serve?

Depending on how large you cut the slices, a full sheet pan apple pie can serve anywhere from 18 to 24 people. For potlucks or gatherings, it’s a fantastic way to make sure everyone gets a piece—maybe even two! It’s also easier to slice into clean, even portions compared to a traditional round pie.

How do you keep the crust from getting soggy?

To prevent soggy crust, make sure to cut steam vents in the top layer before baking. This allows moisture to escape. Additionally, layering the apples with sugar in stages helps control excess juice. For extra protection, you can also pre-bake (blind bake) the bottom crust for 5–7 minutes before adding the filling. Letting the pie cool slightly before cutting also helps the crust firm up and stay crisp.

Conclusion: Why This Sheet Pan Apple Pie Recipe Belongs in Your Baking Rotation

If you’re looking for a no-fail dessert that delivers big flavor, easy prep, and maximum servings, this sheet pan apple pie hits the mark every time. With its flaky crust, warmly spiced filling, and flexible format, it’s perfect for holiday tables, casual potlucks, or cozy weekends at home. You get all the nostalgic apple pie flavor—without the hassle of shaping and serving multiple round pies.

From the dough to the filling to the final slice, it’s a satisfying bake that feels both comforting and impressive. And once you’ve tried it, we’re pretty sure you’ll want to add it to your regular recipe rotation.

Don’t miss our pumpkin pie cookie sandwiches for another fun seasonal dessert idea that’s easy to share and even easier to love.

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