When autumn rolls around and apples are in season, there’s no better way to celebrate than with a classic sheet pan apple pie. This party-sized dessert delivers all the cozy, spiced goodness of traditional apple pie—just in a format that’s easier to serve and perfect for gatherings. Whether you’re planning for Thanksgiving, Friendsgiving, or just a casual fall potluck, this crowd-pleasing slab pie is the answer. In this article, you’ll learn why this type of pie is ideal for hosting, what ingredients make it truly shine, and how to bake it perfectly from scratch. Don’t miss our apple cinnamon sheet cake for another must-try fall dessert.
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Why Sheet Pan Apple Pie Is the Ultimate Party Dessert
What Makes It Different from Traditional Apple Pie
A sheet pan apple pie, often called a slab pie, is baked in a rectangular jelly roll pan rather than a round pie dish. That one change does a lot:
- You get more pie per bake.
- It’s easier to cut and serve.
- No fighting over slices—there’s enough for everyone.
Unlike the usual wedge-shaped slices, slab pie is served in squares or rectangles, which makes it feel a bit like a bar dessert. But don’t let the shape fool you—this pie is loaded with juicy cinnamon apples wrapped in a golden, buttery crust. It still gives you that homemade, nostalgic pie feeling, just scaled up for a crowd.
Best Occasions to Serve a Sheet Pan Apple Pie
This dessert truly shines during the holidays and at parties where you’re feeding more than a few guests. Think:
- Thanksgiving or Christmas dinner
- Friendsgiving potlucks
- School bake sales
- Family reunions
- Harvest-themed parties
Because it yields up to 18 servings, this slab pie means less stress for you and more pie for everyone else. And if you’re hosting a party, it’s the perfect alternative to baking multiple round pies.
Benefits of Slab Pies for Hosting Events
When you’re cooking for a crowd, sheet pan desserts are game-changers. Here’s why this format works so well:
- Time-efficient: One bake, multiple servings
- Portable: Easy to carry and transport in the pan
- Customizable: You can top it with streusel, caramel, or even a glaze
- Freezer-friendly: You can make it ahead and store it for days
- Crowd-favorite flavors: Apple and cinnamon never go out of style
Looking for inspiration? Try this salted caramel apple pie bar that uses similar ingredients but in a bar form with a decadent twist.
Key Ingredients You’ll Need for the Perfect Sheet Pan Apple Pie
Every great apple pie starts with simple, quality ingredients. When baking a sheet pan version, it’s essential to scale the ingredients properly while keeping the flavors bold and balanced. This recipe doesn’t take shortcuts—expect a buttery homemade crust, warm spices, and lots of juicy apples in every square.
Recommended Apples for Baking
Not all apples are created equal when it comes to baking. You’ll want apples that hold their shape, offer a balance of sweetness and tartness, and don’t turn mushy in the oven. Here are the best options:
| Apple Variety | Flavor Profile | Texture | Best Use |
|---|---|---|---|
| Granny Smith | Tart and crisp | Firm | Pairs well with sweeteners and spices |
| Honeycrisp | Sweet-tart | Juicy | Ideal for a fresh apple bite |
| Braeburn | Mildly sweet | Firm | Balances well in mixed apple pies |
| Jonagold | Sweet-tart | Tender | Great for uniform filling texture |
A mix of two or three varieties often gives the most depth of flavor. For this recipe, about 10 cups of peeled, chopped apples are used, which comes out to around 3½ to 4 pounds.
Don’t miss our cinnamon apple bread—a cozy quick bread that uses similar apples and spices.
Homemade vs. Store-Bought Pie Dough
Let’s get one thing straight: homemade pie crust is a game-changer. It’s flakier, richer, and completely elevates your slab pie. This version uses an all-butter pie dough, made from scratch with flour, sugar, salt, cold water, and cubed butter. It makes enough for both the bottom and top crusts of your jelly roll pan.
But if you’re short on time, you can use two boxes of pre-made pie dough. Just be aware that you’ll need to roll them together to fit your pan—and you’ll be sacrificing some flavor and texture.
Looking for a shortcut? Check out easy apricot buckle for a fuss-free fruit dessert that doesn’t require homemade crust.
Must-Have Spices for Classic Fall Flavor
Spices are what transform a good apple filling into a spectacular one. Here’s the fragrant spice mix used in this sheet pan apple pie:
- Cinnamon – Deep warmth and a touch of sweetness
- Nutmeg – Adds a subtle, earthy edge
- Allspice – A peppery sweetness that ties everything together
- Salt – Just a pinch enhances all the other flavors
These spices are mixed with sugar and cornstarch (to thicken the juices) before coating the apples. You’ll also squeeze in a bit of lemon juice to balance the sweetness and prevent browning.
Discover great ideas like this apple crumb cake for another cinnamon-rich treat that’s perfect for crisp weather.
How to Make Sheet Pan Apple Pie Step-by-Step
Now that you’ve got your ingredients ready, it’s time to bring this cozy slab pie to life. Follow these step-by-step instructions to create a sheet pan apple pie that’s flaky on the outside, juicy on the inside, and downright irresistible.
Preparing the Dough the Right Way
Whether you’re making dough from scratch or using store-bought, the key is to keep everything cold. This ensures a light, flaky texture when baked.
To make homemade dough:
- Whisk flour, sugar, and salt in a wide bowl.
- Add cold, cubed butter and mash it into the flour until it forms coarse crumbs.
- Stir in very cold water (¾ cup total) a little at a time until the dough just comes together.
- Divide into two portions—one slightly larger for the bottom crust.
- Flatten into rectangles, wrap, and chill in the fridge for at least 2 hours.
Once chilled, roll the larger dough piece into an 18×13-inch rectangle for the bottom and the other into a 16×11-inch rectangle for the top.
Looking for dessert prep you can do ahead? Try this pumpkin pie overnight oats to add to your fall menu rotation.
Mixing the Apple Filling
While the dough chills, prep your apple filling. Toss your peeled, chopped apples in a big bowl with:
- A squeeze of fresh lemon juice
- Sugar (adjust based on apple sweetness)
- Cornstarch (for thickening)
- Ground cinnamon, nutmeg, allspice
- A pinch of salt
Mix until the apple chunks are well-coated and glossy. Let them sit while you finish rolling out your dough—the juices will start to release, helping everything meld together.
Assembling and Baking Your Pie to Golden Perfection
Now comes the fun part—putting it all together:
- Preheat oven to 375°F and line a jelly roll pan (10×15-inch) with parchment paper.
- Place the rolled-out bottom crust into the pan, letting the edges drape slightly over the sides.
- Spread the apple mixture evenly across the dough.
- Cover with the top crust, trimming excess and crimping the edges to seal.
- Brush the top with heavy cream or an egg wash.
- Cut multiple 1-inch slits in the top for steam to escape.
- Bake for 40–45 minutes, until the crust is golden brown and juices are bubbling.
Pro Tip: Place the pan on a larger baking sheet to catch any spills—trust us, it’s easier than cleaning burnt sugar off your oven!
Don’t miss our apple crisp mini cheesecakes if you love creative twists on classic apple desserts.
Let the pie cool for at least 45 minutes before cutting. It’s tough to wait, but serving it too soon can lead to a runny filling.
Tips for Baking, Cooling, and Serving
Preventing Soggy Bottoms
To keep your bottom crust crisp, always chill your assembled pie before baking. This slows down the melting of butter, allowing the crust to set up before absorbing juices. You can also sprinkle a thin layer of crushed graham crackers or almond flour on the base before adding apples—they’ll soak up extra moisture.
Cooling Time and Cutting Clean Slices
Cooling is crucial. Let your sheet pan apple pie rest on a wire rack for at least 45 minutes, or until it’s just slightly warm. This helps the filling set and makes it easier to cut clean, uniform squares.
For the cleanest slices:
- Use a sharp chef’s knife, not a serrated one
- Wipe the blade between cuts
- Cut directly in the pan before lifting each square out
Pairing with Ice Cream or Caramel Sauce
Nothing complements warm apple pie like a scoop of vanilla or cinnamon ice cream. For extra flair, drizzle with caramel or maple bourbon sauce.
Discover great ideas like our homemade fig newtons recipe if you love nostalgic baked treats that pair with ice cream.
Make-Ahead and Storage Tips
Can You Freeze Sheet Pan Apple Pie?
Absolutely. Once baked and cooled, wrap individual slices in foil and freeze in an airtight container for up to 2 months. Reheat directly from frozen in a 325°F oven for 10–12 minutes.
How to Store Leftovers Without Losing Flavor
Store leftover pie covered in the original pan, either at room temperature (1–2 days) or refrigerated (up to 5 days). For best results, reheat slices in the oven—not the microwave—to restore crispness.
Reheating Without Drying Out the Crust
To reheat a large portion, cover the pie with foil and place in a 300°F oven for 15–20 minutes. You can finish it under the broiler for 2 minutes to re-crisp the top crust.
Frequently Asked Questions About Sheet Pan Apple Pie
What’s the difference between a slab pie and a regular pie?
A slab pie is baked in a rectangular pan and sliced into squares, while regular pies are baked round and sliced into wedges. Slab pies are perfect for feeding a crowd and transporting.
Can I make sheet pan apple pie with puff pastry?
Yes, puff pastry can be used, but it won’t hold up as well if you’re making the pie ahead or freezing it. It’s best for same-day serving.
How long does apple slab pie last in the fridge?
Stored in an airtight container or wrapped in foil, it stays fresh for up to 5 days in the refrigerator.
How do you keep slab pie crust crispy?
Pre-chill the crust, use a thickener like cornstarch in the filling, and avoid overloading it with fruit juices. Reheat in the oven instead of microwaving.
What is the best size sheet pan for apple pie?
A 10×15-inch jelly roll pan is ideal. It fits a double crust well and yields 12–18 servings.
Conclusion: Why You’ll Fall in Love with This Sheet Pan Apple Pie
This sheet pan apple pie is everything a fall dessert should be—comforting, spiced, buttery, and big enough to share. Whether you’re planning ahead for Thanksgiving or just want something special for your next family dinner, this recipe delivers the warm nostalgia of homemade pie without the hassle.
Looking for inspiration? Try our nectarine hand pies for a single-serving twist on fruit-filled baking.
Sheet Pan Apple Pie
This Sheet Pan Apple Pie is a buttery, flaky slab pie packed with warm spiced apples, perfect for serving a crowd at any fall gathering or holiday event.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 15 minutes (including cooling)
- Yield: 12 to 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ¾ cups (470g) all-purpose flour
- 1 ½ tbsp sugar
- 1 ½ tsp salt
- 3 sticks (12 oz) unsalted butter, cubed and very cold
- ¾ cup very cold water
- 3 ½ to 4 pounds apples, peeled, cored, and chopped (about 10 cups)
- Squeeze of lemon juice
- ⅔ to ¾ cup sugar
- 3 tbsp cornstarch
- 1 rounded tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp salt
- 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
Instructions
- Whisk flour, sugar, and salt in a large bowl.
- Add cold butter and blend with fingers or pastry blender until mixture resembles coarse crumbs.
- Add cold water gradually, mixing just until dough forms.
- Divide into two rectangles (one slightly larger), wrap, and chill for at least 2 hours.
- Peel and chop apples, then toss with lemon juice.
- In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Combine apple mixture with the sugar-spice mix and toss to coat.
- Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
- Roll out the larger dough rectangle to 18×13 inches and fit into the pan.
- Pour apple mixture into the crust, then roll out and cover with the second dough (16×11 inches).
- Trim and crimp the edges to seal, then brush with cream or egg wash.
- Cut 1-inch slits in the top to vent and place pan on a larger baking sheet.
- Bake for 40–45 minutes until golden brown and bubbling.
- Cool on a wire rack for at least 45 minutes before serving.
Notes
- For a flakier crust, keep all ingredients and tools cold.
- Allow pie to cool completely before slicing for cleaner cuts.
- You can make this pie a day ahead and reheat before serving.
- Freeze leftovers in individual portions and reheat in the oven.
