Name: Caramel Apple Sheet Pan Pie Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 3 pounds Granny Smith apples (about 8 apples); 1 tablespoon lemon juice; ¾ cup (150 g) granulated sugar; ¼ cup (32 g) cornstarch; 2 teaspoons ground cinnamon; ¾ cup caramel sauce plus more for serving; 3 recipes All butter pie crust; Egg wash (1 egg beaten with a tablespoon of water); Sanding sugar for sprinkling

If you’re anything like me, you’ll absolutely adore this Caramel Apple Sheet Pan Pie Recipe. It’s that perfect fall treat where juicy tart apples meet buttery, flaky crust, all kissed by luscious caramel and warm cinnamon spices. I love this slice of comfort that’s easy enough to share at a family gathering yet looks impressive enough to serve at holiday dinners.

When I first tried making this Caramel Apple Sheet Pan Pie Recipe, I was impressed by how well it fills your kitchen with cozy aromas without a ton of fuss. You get that beautifully bubbly, golden top with an ooey-gooey filling that’s just sweet enough, and the best part? No fiddly lattice crust to weave—just simple cutouts that add charm and keep the process fun and approachable.

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Why You’ll Love This Recipe

Simple and Fast: Uses a sheet pan for easy assembly and one-pan baking, making cleanup a breeze.
Perfect Balance of Flavors: Tart Granny Smith apples combined with rich caramel and cinnamon create a classic, cozy taste.
Customizable Crust: Cut out fun shapes for the top crust instead of fussing with intricate lattice designs.
Shareable and Crowd-Pleasing: Makes about 15 servings, perfect for holidays, potlucks, or weekend treats.

The image shows a rectangular apple pie in a dark baking tray on a white marbled surface. The pie has a golden-brown crust with wavy edges. Inside, there is a thick layer of caramelized apple slices with a glossy brown sauce. The top layer consists of many round, pale beige dough circles arranged evenly across the pie. These round dough pieces have a soft texture and are drizzled with a golden caramel sauce, adding a shiny finish. One piece of the pie is missing from the bottom right section, with a black pie server underneath, ready to remove another piece. A green apple and a part of a white plate are visible at the top of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients really brings this Caramel Apple Sheet Pan Pie Recipe to life. Using tart Granny Smith apples balances perfectly with the sweetness of caramel and sugar, while the all-butter crust gives it that melt-in-your-mouth tenderness.

Granny Smith Apples: Their tartness holds up well while cooking and contrasts beautifully with the caramel.
Unsalted Butter: Adds richness without overwhelming the flavors; I always use good-quality butter here.
Lemon Juice: Keeps the apples from browning and adds a touch of brightness.
Granulated Sugar: Sweetens the filling just right without being cloying.
Cornstarch: Thickens the filling so it’s perfectly juicy but not runny.
Ground Cinnamon: A warm spice that brings out the apple’s natural flavors.
Caramel Sauce: The star of the show, making this pie decadently sweet and sticky.
All-Butter Pie Crust: I prefer homemade for flavor, but refrigerated crusts are a great time-saver here.
Egg Wash: Helps the crust shapes turn a gorgeous golden brown with a little shine.
Sanding Sugar: Adds a subtle sparkle and texture to the crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to have fun with this Caramel Apple Sheet Pan Pie Recipe by switching up the crust designs or adding a little extra something to the filling. Feel free to make it your own—this pie is forgiving and adaptable!

Spiced Up: Sometimes I add a pinch of nutmeg or ground cloves to the filling for deeper warmth, which my family goes crazy for.
Different Apples: Mixing Granny Smith with a sweeter apple like Honeycrisp gives a nice balance of tart and sweet.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the filling before adding the crust shapes for an added texture and flavor boost.
Gluten-Free Crust: Use a gluten-free pie crust mix if you’re catering to dietary needs—just be mindful of baking times.

How to Make Caramel Apple Sheet Pan Pie Recipe

Step 1: Prepare the Apple Filling with Care

Start by peeling, coring, and slicing your Granny Smith apples about ¼-inch thick. The thickness is key here so the apples soften nicely without turning to mush. Melt the butter in your largest skillet, then add the apples and cook while stirring often. You’ll want to gently soften the apples for about 7-9 minutes—watch carefully so they don’t get mushy. Then stir in the lemon juice, sugar, cornstarch, cinnamon, and caramel sauce. Cook it all until it comes to a boil and let it bubble for a couple more minutes to thicken. Let the filling cool completely, at least a couple of hours, or you can prep it the day before to let the flavors meld.

Step 2: Roll Out the Crust and Prep the Pan

Preheat your oven to 425°F and give your sheet pan a quick spray with nonstick spray to prevent sticking. Divide your all-butter pie crust dough into three parts. Roll out two-thirds of the dough into a big rectangle about 12×17 inches—this will be your pie base, so make sure it fits nicely with some overhang. The last third you’ll roll into a 12-inch circle to cut your crust shapes. I love using a 2 ½-inch round cookie cutter because it’s the perfect size for this pie, but feel free to get creative!

Step 3: Assemble and Bake Your Sheet Pan Pie

Place your rolled rectangle crust in the pan so it covers the bottom and sides, letting some dough hang over the edges—that helps seal the pie later. Pour the cooled apple filling evenly over the crust, spreading gently. Then top this with your cut-out dough shapes, placing them however you like for a charming look. Brush everything with egg wash for a golden finish and sprinkle generously with sanding sugar, which gives a lovely sparkle and crunch. Bake the pie for 35-45 minutes until you see the filling bubbling and the crust turns a light golden color. Cool completely before slicing to let the filling set nicely.

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Pro Tips for Making Caramel Apple Sheet Pan Pie Recipe

Don’t Skip the Cooling: Cooling the filling fully before assembling keeps your crust from getting soggy and helps the filling thicken up.
Use a Large Skillet: Gives the apples room to cook evenly without steaming, so they keep a bit of texture.
Egg Wash Magic: Brushing your crust shapes with egg wash before sprinkling sugar will make the whole pie shine and add a crackly finish.
Watch Your Baking Time: Check starting at 35 minutes so the crust never burns—every oven bakes differently!

How to Serve Caramel Apple Sheet Pan Pie Recipe

A square slice of apple pie rests on a white scalloped plate, showing three layers: a thick, golden-brown crust on the bottom, a middle layer of soft, caramelized apple filling in a light brown shade, and a top layer featuring three round pieces of light tan pastry dough with lines of shiny caramel sauce drizzled over them. The edges of the crust are crimped and golden, with caramel sauce pooling around the base. A silver fork is placed next to the pie on the plate, and the background is a white marbled surface with more pie in a dark baking tray blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually serve this pie with an extra drizzle of warm caramel sauce because, honestly, can you have too much caramel? Sometimes I add a scoop of vanilla ice cream on the side, which melts into the warm pie for that classic hot-and-cold dessert combo that everyone always raves about.

Side Dishes

To keep things cozy, I enjoy pairing this Caramel Apple Sheet Pan Pie with a cup of spiced chai or coffee. For holiday meals, it’s lovely alongside roasted turkey or ham as a sweet finish to a hearty dinner.

Creative Ways to Present

For special occasions, I’ve arranged the crust cutouts into fun seasonal shapes—like leaves or pumpkins—making the top into a festive collage. Serving the pie in straight square slices from the sheet pan is so simple yet perfect for crowd-pleasing at parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps well covered in the fridge for up to 3 days. I always wrap mine tightly with plastic wrap, and it stays surprisingly fresh with minimal crust sogginess—though the filling firms up nicely after chilling.

Freezing

I like to freeze this sheet pan pie either before baking or after it’s cooled completely. To freeze before baking, wrap the assembled pie tightly and bake from frozen, adding a bit more time. Once frozen baked pie is wrapped well, it keeps for up to 3 months and thaws wonderfully in the fridge overnight.

Reheating

To bring leftovers back to life, I reheat individual slices in the oven at 350°F for about 10-15 minutes to revive the crust’s crispness and warm the filling. Microwave works in a pinch, but you might lose some of that flakiness.

FAQs

Can I use pre-made pie crust for this Caramel Apple Sheet Pan Pie Recipe?

Absolutely! Using refrigerated or frozen pre-made pie crusts is a great shortcut that doesn’t compromise flavor much, especially if you’re short on time. Just make sure you have three crusts to cover the base and cutout shapes.
What type of apples work best in this recipe?

Granny Smith apples are my go-to because their tartness balances the sweetness, and they hold their structure well when cooked. You can mix them with sweeter varieties like Honeycrisp or Fuji if you want a sweeter bite.
How do I prevent the crust from getting soggy?

Cooling the filling completely before adding it to the crust is key to avoid sogginess. Also, baking at a high temperature initially helps set the crust quickly, keeping it flaky.
Can I make this pie gluten-free?

Yes! Swap the all-butter pie crust for a gluten-free version. Just check the crust’s baking time and texture since gluten-free dough sometimes bakes differently.
How long can I store leftover pie?

Store leftovers covered in the fridge for up to 3 days for best quality. You can freeze it for up to 3 months to enjoy later.

Final Thoughts

This Caramel Apple Sheet Pan Pie Recipe really found a special place in my heart because it’s a delicious blend of comfort and simplicity. Whether you’re making it for a chilly Sunday dinner or that last-minute holiday dessert, it’s approachable enough to build your confidence and impressive enough to get compliments. I hope you have as much fun making and sharing this pie as I always do—it’s one of those recipes that keeps everyone coming back for seconds!