Description
This Caramel Apple Sheet Pan Pie is a delightful twist on the classic apple pie, featuring tender, cinnamon-spiced Granny Smith apples coated in rich caramel sauce, all nestled inside a flaky all-butter pie crust. Perfect for serving a crowd, this sheet pan pie offers a rustic and easy-to-share presentation, baked to golden perfection with a sweet, caramelized topping.
Ingredients
Scale
Filling:
- 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
Crust:
- 3 recipes All butter pie crust
- Egg wash (1 egg beaten with a tablespoon of water)
- Sanding sugar for sprinkling
Instructions
- Make the Filling: Peel, core, and slice the Granny Smith apples into approximately ¼-inch thick slices. Melt unsalted butter in a very large skillet over medium heat. Add the sliced apples and cook, stirring frequently, until the apples just start to soften, about 7-9 minutes. Stir in lemon juice, granulated sugar, cornstarch, ground cinnamon, and ¾ cup caramel sauce. Continue cooking, stirring constantly, until the mixture reaches a boil, then cook for an additional 2 minutes to thicken. Remove from heat and allow to cool to room temperature, or let it chill for at least 2 hours to set properly.
- Prepare the Crust and Pan: Preheat the oven to 425°F (220°C). Lightly spray a 10×15-inch jelly roll pan with nonstick cooking spray. Prepare the all-butter pie crust dough according to your recipe, then divide it into three equal portions.
- Roll out the Bottom Crust: Take two portions of the dough and roll them out together into a large rectangle approximately 12×17 inches. Carefully place this dough rectangle into the prepared jelly roll pan, letting some dough hang over the edges for sealing later.
- Cut Out the Top Crust Shapes: Roll out the third portion of dough into a 12-inch circle. Use cookie cutters (around 2 ½ inches in diameter) to cut shapes from this dough. Re-roll scraps as needed to use all dough. These shapes will serve as the top crust decoration.
- Assemble the Pie: Spoon the cooled apple filling evenly over the dough-lined pan. Arrange the cut-out dough shapes on top of the filling, ensuring coverage and an attractive pattern. Brush the dough shapes and exposed edges with egg wash and sprinkle with sanding sugar for sparkle and crunch.
- Bake the Pie: Place the pie in the preheated oven and bake for 35-45 minutes, until the filling is bubbly and the crust is a light golden brown. Remove from oven and allow the pie to cool completely on a wire rack; the filling will thicken as it cools, making slicing easier.
- Serve and Store: Serve slices with additional caramel sauce or a scoop of ice cream if desired. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months for longer storage.
Notes
- Semi-Homemade Hack: Use refrigerated pie crusts to speed up the process! Since they typically come in packs of two, you’ll need two packages to have enough dough for three crusts.
- For best results, ensure the apple filling is fully cooled before assembling to prevent soggy crust.
- If you prefer, add a pinch of nutmeg or ground cloves to the filling for extra warm spice notes.
- Cooling the pie completely before slicing helps the filling set and reduces runniness.
Nutrition
- Serving Size: 1 serving
- 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
