If you’re looking for a dessert that perfectly captures the cozy essence of fall, you’ve got to try this Caramel Apple Sheet Pan Pie Recipe. I absolutely love how this pie comes together on a large sheet pan—it’s perfect for feeding a crowd without the hassle of individual pies. The combination of tart Granny Smith apples with warm cinnamon and luscious caramel makes every bite a comforting hug on a plate.
When I first discovered this Caramel Apple Sheet Pan Pie Recipe, it quickly became a family favorite for holidays and weekend get-togethers. What’s great about it is how straightforward it is, yet the flavors feel really indulgent. Plus, it’s one of those recipes that tastes even better the next day, so it’s a fantastic make-ahead dessert for busy days.
Why You’ll Love This Recipe
- Easy to Make: The sheet pan format means less fuss and more pie to go around.
- Amazing Flavor Combo: Tart apples and smooth caramel blend beautifully with cinnamon spices.
- Make Ahead Friendly: Prepare it in advance and enjoy the flavors deepening over time.
- Great for Sharing: Serves a crowd, making it ideal for family dinners, potlucks, or holiday celebrations.
Ingredients You’ll Need
To get this Caramel Apple Sheet Pan Pie Recipe just right, you’ll want fresh Granny Smith apples for that crisp tartness, a buttery all-butter pie crust for flakiness, and of course, rich caramel sauce for sweetness. Each ingredient plays a key role in balancing flavor and texture.
- Unsalted butter: Adds richness to the apple filling and ensures the flavor isn’t too salty.
- Granny Smith apples: Their tartness cuts through the sweetness and keeps the filling bright.
- Lemon juice: Prevents the apples from browning and adds a subtle tang.
- Granulated sugar: Sweetens the filling without overwhelming the other flavors.
- Cornstarch: Helps thicken the filling so it sets nicely when baked and cooled.
- Ground cinnamon: Brings that classic warm spice note that pairs beautifully with apples.
- Caramel sauce: Infuses the pie with deep, buttery sweetness—don’t hold back on this!
- All butter pie crust: For that flaky, golden crust that holds everything together perfectly.
- Egg wash and sanding sugar: For a gorgeous golden finish with a bit of sparkle.
Variations
One of the joys of the Caramel Apple Sheet Pan Pie Recipe is how easy it is to tweak. I love experimenting with different toppings or adding a little extra texture. Don’t hesitate to make the recipe your own!
- Use store-bought pie crust: When I’m short on time, swapping homemade for refrigerated crusts makes a big difference without sacrificing taste.
- Add nuts: Toasted pecans or walnuts sprinkled on top before baking add a wonderful crunch and complement the sweet, caramelized apples.
- Spice it up: Mix in a pinch of nutmeg or cloves with the cinnamon for a more complex seasonal spice flavor.
- Different apples: Feel free to mix Granny Smith with Fuji or Honeycrisp for a sweeter filling that still has some tart balance.
How to Make Caramel Apple Sheet Pan Pie Recipe
Step 1: Prepare the Caramel Apple Filling
Start by peeling, coring, and slicing your Granny Smith apples into about ¼-inch thick slices. A tip I learned early on is how using a very sharp knife really speeds up this process and gives you even slices, which helps the apples cook evenly. Melt the butter in a large skillet over medium heat and toss in the apple slices. Cook them gently, stirring often, until they start to soften—this usually takes about 7 to 9 minutes. Then, add lemon juice, sugar, cornstarch, cinnamon, and that all-important caramel sauce. Stir everything well, bring it to a boil, and then simmer for an extra two minutes so the filling thickens beautifully. Let it cool to room temperature or chill it for a couple of hours to make assembly easier.
Step 2: Roll Out the Pie Crust and Assemble
Preheat your oven to 425°F and prep a 10×15-inch jelly roll pan by spraying it with nonstick spray. While waiting, divide your all-butter pie dough into three portions. Roll out two portions into a 12×17-inch rectangle and press it into the pan, leaving some dough hanging off the edges—this will help seal your pie later. The third piece should be rolled out into a 12-inch circle, and then you’ll cut pretty shapes out with cookie cutters (I adore the look of 2 ½ -inch rounds, but feel free to get creative here!). Once you’ve got the bottom crust and your cutout shapes ready, spoon the cooled apple filling evenly over the crust. Place your dough shapes on top, giving the pie a charming patchwork look, then brush with egg wash and sprinkle with sanding sugar for a subtle sparkle when baked.
Step 3: Baking to Perfection
Bake the pie for 35 to 45 minutes, keeping an eye on that beautiful top crust—it should turn a lovely light golden brown. You’ll know it’s ready when the apple filling is bubbling up, signaling that the cornstarch has thickened perfectly. Cooling is key here; I always let it cool completely before slicing so the filling sets up nicely. Trust me, this step makes a huge difference in how the pie slices and tastes.
Pro Tips for Making Caramel Apple Sheet Pan Pie Recipe
- Even Slices: Slice apples uniformly so they cook evenly and the filling thickens consistently.
- Chill the Filling: Allow the filling to cool before assembling to prevent a soggy crust.
- Use Egg Wash: Brushing dough with egg wash is my secret for that irresistible golden, glossy finish.
- Don’t Skip Cooling: Cutting too soon leads to a runny pie—let it rest to get that perfect slice.
How to Serve Caramel Apple Sheet Pan Pie Recipe
Garnishes
I love drizzling extra warm caramel sauce over each slice—it’s so indulgent and really drives home the pie’s sweet and buttery notes. A scoop of vanilla ice cream is a no-brainer; the cold creaminess contrasts beautifully with the warm pie. Sometimes, I like to sprinkle chopped toasted pecans on top for a little crunch and nuttiness, which always impresses guests.
Side Dishes
This pie pairs perfectly with a hot cup of spiced apple cider or a robust coffee. For holiday dinners, I like serving it alongside roasted vegetables or a simple green salad to balance things out before dessert.
Creative Ways to Present
For special occasions, I’ve topped the pie with edible flowers or a dusting of powdered sugar for a festive touch. Another favorite is serving individual slices on pretty dessert plates with a cinnamon stick as a garnish to elevate presentation—your guests will feel like they’re at a bakery!
Make Ahead and Storage
Storing Leftovers
Once your Caramel Apple Sheet Pan Pie Recipe has cooled, store any leftovers in an airtight container in the refrigerator. From my experience, the pie stays delicious for up to three days, and the flavors only deepen after sitting overnight.
Freezing
I’ve frozen slices of this pie wrapped tightly in plastic wrap and then foil for up to three months. When you’re ready to enjoy, just thaw overnight in the fridge. Freezing works great if you want to prep ahead for busy weekends or holiday celebrations.
Reheating
To bring back that fresh-baked feeling, I reheat slices in a 350°F oven for about 10-15 minutes until warm through but still flaky. If you’re in a hurry, a quick zap in the microwave works, though it’s best enjoyed with a slightly crisp crust from the oven.
FAQs
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Can I use a different type of apple for the Caramel Apple Sheet Pan Pie Recipe?
Absolutely! While Granny Smith apples offer the perfect tartness and hold up well when baked, you can mix in or substitute with sweet apples like Fuji or Honeycrisp. Just keep in mind that sweeter apples will result in a less tart final pie.
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Is it okay to use store-bought pie crust for this recipe?
Yes, using refrigerated store-bought pie crusts is a great shortcut if you’re pressed for time. Just make sure to get enough—this recipe requires three crusts, so two packages usually work well since they often come in twos.
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How do I prevent the bottom crust from getting soggy?
One handy trick is to make sure your apple filling is cooled before assembling the pie, so it isn’t too hot and wet. Also, rolling out the crust a bit thicker and using a hot oven helps create a crispier bottom crust.
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Can I make the filling a day ahead of time?
Definitely. Preparing the filling a day ahead and letting it chill in the fridge not only saves time but also allows the flavors to meld beautifully. Just make sure to bring the filling to room temperature before assembling if it’s too cold.
Final Thoughts
This Caramel Apple Sheet Pan Pie Recipe is genuinely one of those desserts I turn to when I want to impress without stress. It’s approachable enough for weeknight baking but elevated enough for holiday tables. I hope you’ll enjoy making it as much as my family and I do—trust me, once you try it, it’ll quickly become a staple in your dessert rotation!
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Caramel Apple Sheet Pan Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 30 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Apple Sheet Pan Pie is a delightful twist on classic apple pie, featuring tender Granny Smith apples cooked in a buttery caramel filling, all baked on a convenient sheet pan for easy serving. The flaky all-butter pie crusts are cut into charming shapes and baked to a light golden perfection, making it perfect for gatherings or cozy desserts. Serve with extra caramel sauce or ice cream for an indulgent treat.
Ingredients
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 1 tablespoon water)
- Sanding sugar for sprinkling
Instructions
- Prepare the Filling: Peel, core, and slice the Granny Smith apples into approximately ¼-inch thick slices. Melt the butter in a large skillet over medium heat. Add the apple slices and cook, stirring frequently, until they just begin to soften, about 7-9 minutes. Stir in the lemon juice, granulated sugar, cornstarch, ground cinnamon, and caramel sauce. Bring the mixture to a boil and continue cooking for an additional 2 minutes. Remove the skillet from heat and allow the filling to cool to room temperature or chill for at least 2 hours to thicken.
- Prepare the Crust: Preheat the oven to 425°F (220°C). Lightly spray a 10×15-inch jelly roll pan with nonstick cooking spray. Divide the all-butter pie crust into three portions. Roll out two of the portions into a rectangle approximately 12×17 inches, and place it into the prepared pan, letting some dough hang over the edges.
- Create Crust Shapes: Roll out the third portion of dough into a 12-inch circle. Cut shapes out using cookie cutters (a 2 ½ -inch round cutter was used in the original recipe). Reroll any scraps to use all the dough.
- Assemble the Pie: Pour the cooled apple caramel filling evenly into the crust-lined pan. Arrange the pie crust shapes on top of the filling. Brush all the crust surfaces with egg wash and sprinkle generously with sanding sugar for a sparkling finish.
- Bake the Pie: Place the pan on the middle rack of the preheated oven and bake for 35 to 45 minutes, until the filling is bubbly and the crust turns a light golden brown. Remove from oven and allow the pie to cool completely. The filling will continue to thicken as the pie cools.
- Serve and Store: Slice the pie and serve with additional caramel sauce and/or ice cream if desired. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Semi-Homemade Hack: For convenience, use refrigerated pie crusts. Since they come in packs of two, you will need two packages to have three crusts.
- Allow the filling to cool thoroughly before assembling to prevent the crust from becoming soggy.
- You can use any caramel sauce you prefer, homemade or store-bought.
- For a more rustic look, skip the cookie cutter shapes and simply cover the pie with a rolled-out second crust, cutting slits for steam.
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 28g
- Sodium: 179mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 4mg
