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Sheet Pan Apple Pie: A Simple, Crowd-Pleasing Dessert Recipe

Sheet Pan Apple Pie is a large-format version of classic apple pie made in a shallow baking pan instead of a round pie dish. It has a buttery crust, a warm spiced apple filling, and a golden top layer that can be finished with sugar, glaze, or a light dusting of cinnamon. Because it is baked in a sheet pan, it is easier to slice into squares and serve to a group.

This recipe is perfect for holidays, potlucks, family gatherings, bake sales, or weekend desserts. It gives you all the flavor of traditional apple pie, but in a practical tray-bake style.

What Makes Sheet Pan Apple Pie Special?

Traditional apple pie is beautiful, but it usually serves only a small number of people. Sheet Pan Apple Pie is wider, thinner, and easier to portion. Each slice has a balanced amount of crust and filling, and the shallow pan helps the apples cook evenly.

The bottom crust becomes firm and buttery, the apple filling turns soft and juicy, and the top crust bakes into a golden layer. It is rustic, comforting, and easy to transport.

Ingredients

For the Crust

4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 ½ cups cold unsalted butter, cut into cubes
½ to ¾ cup ice water
1 egg, for egg wash
1 tablespoon milk or water, for egg wash

For the Apple Filling

8 to 10 medium apples, peeled, cored, and thinly sliced
¾ cup granulated sugar
½ cup brown sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, cut into small pieces

Optional Glaze

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Step 1: Choose the Right Apples

For the best sheet pan apple pie, use apples that hold their shape while baking. Granny Smith, Honeycrisp, Braeburn, Fuji, Pink Lady, or Golden Delicious work well.

A mix of sweet and tart apples gives the pie better flavor. For example, combine Granny Smith with Honeycrisp or Fuji. The tart apples balance the sweetness, while the sweeter apples make the filling soft and fragrant.

Step 2: Make the Pie Dough

In a large bowl, mix the flour, sugar, and salt.

Add the cold butter cubes. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs. Some small butter pieces should still be visible. These butter pieces help create a flaky crust.

Add ice water a little at a time. Mix gently until the dough starts to come together. Do not add too much water, and do not overwork the dough.

Divide the dough into two portions, one slightly larger than the other. Flatten each portion into a rectangle, wrap in plastic wrap, and chill for at least 1 hour.

Step 3: Prepare the Apples

Peel, core, and slice the apples into thin, even slices.

Place the apple slices in a large bowl. Add lemon juice and toss gently. Lemon juice helps prevent browning and adds brightness to the filling.

Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and vanilla extract. Mix until all the apples are coated.

Let the filling sit for about 10 to 15 minutes. During this time, the apples will release some juice and absorb the spices.

Step 4: Prepare the Sheet Pan

Preheat the oven to 375°F / 190°C.

Use a rimmed sheet pan, jelly roll pan, or shallow baking tray. A common size is about 10×15 inches, but a slightly different size will also work.

Lightly grease the pan or line it with parchment paper.

A rimmed pan is important because the apple juices may bubble while baking.