Description
This Caramel Apple Sheet Pan Pie combines tender Granny Smith apples cooked in a buttery caramel-infused filling with a flaky all-butter pie crust baked in a jelly roll pan for easy slicing and serving. Perfectly spiced with cinnamon and finished with caramel sauce and sanding sugar, this dessert is ideal for autumn gatherings or any sweet occasion.
Ingredients
Units
Scale
Filling:
- 2 tablespoons unsalted butter
- 3 pounds Granny Smith apples (about 8 apples)
- 1 tablespoon lemon juice
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 2 teaspoons ground cinnamon
- 3/4 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 the apples approximately ¼-inch thick. Melt butter in a very large skillet over medium heat. Add the sliced apples and cook, stirring often, until they just start to soften, about 7-9 minutes. Stir in lemon juice, sugar, cornstarch, cinnamon, and caramel sauce. Cook the mixture until it boils, then continue cooking for 2 more minutes until thickened. Remove from heat and let the filling cool completely to room temperature or at least 2 hours.
- Preheat the Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a 10×15-inch jelly roll pan with nonstick cooking spray to prevent sticking.
- Make the Pie Crust: Make three batches of all-butter pie crust. Set one batch aside, and roll out the other two into a rectangle approximately 12×17 inches. Place this rolled-out dough into the prepared pan, allowing some overhang on the edges.
- Create Top Crust Shapes: Roll out the third portion of pie dough into a 12-inch circle. Use cookie cutters (about 2 ½-inch round cutters recommended) to cut out shapes. Re-roll remaining scraps to use all dough.
- Assemble the Pie: Pour the cooled apple filling evenly over the crust in the pan. Arrange the dough shapes over the filling in a decorative pattern. Brush the shapes with egg wash and sprinkle with sanding sugar for a beautiful, shiny finish.
- Bake the Pie: Bake for 35-45 minutes, or until the filling is bubbly and the top crust is light golden brown. Remove from the oven and let cool completely before slicing; the filling will thicken as it cools.
- Serve: Serve slices warm or at room temperature, with additional caramel sauce and ice cream if desired.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months, wrapped tightly to maintain freshness.
Notes
- Semi-Homemade Hack: Use refrigerated pie crusts to speed up the process! You’ll need 2 packages (each contains 2 crusts) to have the equivalent of 3 crusts required for this recipe.
- Allow the filling to cool completely before assembling the pie to prevent the crust from becoming soggy.
- For a decorative top crust, experiment with different cookie cutter shapes based on the season or occasion.
- Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
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
