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
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 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
