This mouthwatering Sheet Pan Apple Slab Pie, golden and delicious, fresh from the oven, and topped with a scoop of vanilla ice cream will be the perfect dessert this holiday season.
No time to peel and slice apples? No worries! Making a delectable sheet pan apple pie has never been easier, we are using apple pie filling and pre-made pie crust, to save all your time in the kitchen. This apple slab pie recipe will be able to feed everyone around the table this year.
Recipe Notes:
- Use a pre-made crust: To save time, you can use pre-made pie crusts, whether store-bought or homemade. If you’re making your own crust, be sure to roll it out to fit the size of your sheet pan.
- Brush with egg wash: For a beautiful golden-brown finish.
- Store leftovers properly: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.
It sure does! This slab pie recipe tastes just like the real deal, but with much less work!
Canned apple pie filling is usually pre-sweetened and spiced, so you typically don’t need to add any extra sugar or spices. However, you can customize it by adding a pinch of extra cinnamon, brown sugar or a splash of lemon juice for a personal touch.
You don’t need to drain the liquid from the canned filling. The filling is usually pre-cooked and ready to use. Simply spread it evenly over your prepared pie crust on the sheet pan.
The size of the sheet pan you use will depend on the amount of canned filling you have and how thick you want your pie to be. A standard sheet pan (approximately 18 x 13 inches) is a good starting point.
To make your sheet pan apple pie more decorative, you can brush the crust with an egg wash for a glossy finish, sprinkle it with a little sugar for sparkle, or use a lattice pattern for the top crust.
Sheet Pan Apple Slab Pie
- Preheat the oven to 375°F. Spray nonstick baking spray on a half sheet baking pan and set aside.
- Using a rolling pin, roll out one of the pre-made pie crusts on a lightly floured surface to fit your sheet pan. Make sure it’s large enough to cover the bottom and sides of the sheet pan. This took 3 pre-made pie crust.
- Place the rolled-out pie crust into the sheet pan and press it down to fit the pan to form the bottom crust . Trim any excess crust around the edges. If you want to create a fun lattice or edge then you will create this at the end.
- In a large bowl, mix the canned apple pie filling, ground cinnamon, lemon juice 1 tablespoon of granulated sugar.
- Spread the spiced apple pie filling evenly over the prepared pie crust in the sheet pan.
- Lattice Top- Roll out the pre-made pie crust on a floured surface to a size that can cover the top of the sheet pan. You can cut it into strips for a lattice design or leave it whole for a solid crust.
- Seal and Brush with Egg Wash. Sprinkle top crust with granulated sugar. To seal the top of the pie and bottom crusts, press the edges together and crimp with a fork or your fingers.
- Place the sheet pan in the preheated oven and bake for 35 minutes or until the crust is golden brown and the filling is bubbly.
- Allow the sheet pan apple pie to cool for a bit before slicing and serving. It’s delicious on its own or with a scoop of vanilla ice cream.
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Sheet Pan Apple Slab Pie
This mouthwatering Sheet Pan Apple Slab Pie, golden and delicious, fresh from the oven, and topped with a scoop of vanilla ice cream will be the perfect dessert this holiday season.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Serves:16
Hover over “serves” value to reveal recipe scaler
Ingredients
- 4 crusts Refrigerated Pie Crust about 56 oz
- 60 oz Apple Pie filling about 3 ( 20 oz) cans
- 2 tablespoons Lemon Juice
- 2 tablespoons granulated sugar
- 1 tablespoon Ground Cinnamon
- 1 large egg
Instructions
-
Preheat the oven to 375°F. Spray nonstick baking spray on a half sheet baking pan and set aside.
-
Using a rolling pin, roll out one of the pre-made pie crusts on a lightly floured surface to fit your sheet pan.
-
Make sure it’s large enough to cover the bottom and sides of the sheet pan. This took 3 pre-made pie crust.
-
Place the rolled-out pie crust into the sheet pan and press it down to fit the pan to form the bottom crust . Trim any
-
excess crust around the edges. If you want to create a fun lattice or edge then you will create this at the end.
-
In a large bowl, mix the canned apple pie filling, ground cinnamon, lemon juice 1 tablespoon of granulated sugar.
-
Spread the spiced apple pie filling evenly over the prepared pie crust in the sheet pan.
-
Lattice Top- Roll out the pre-made pie crust on a floured surface to a size that can cover the top of the sheet pan. You can cut it into strips for a lattice design or leave it whole for a solid crust.
-
Seal and Brush with Egg Wash. Sprinkle top crust with granulated sugar.
-
To seal the top of the pie and bottom crusts, press the edges together and crimp with a fork or your fingers.
-
Place the sheet pan in the preheated oven and bake for 35 minutes or until the crust is golden brown and the filling is bubbly.
-
Allow the sheet pan apple pie to cool for a bit before slicing and serving. It’s delicious on its own or with a scoop of vanilla ice cream.
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Nutrition Information:
Calories: 199kcal (10%)Carbohydrates: 30g (10%)Protein: 1g (2%)Fat: 0.5g (1%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 12mg (4%)Sodium: 56mg (2%)Potassium: 57mg (2%)Fiber: 1g (4%)Sugar: 16g (18%)Vitamin A: 44IU (1%)Vitamin C: 3mg (4%)Calcium: 11mg (1%)Iron: 0.4mg (2%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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