Caramel Apple Sheet Pan Pie Recipe

I absolutely love this Caramel Apple Sheet Pan Pie Recipe because it perfectly captures that cozy, sweet-tart balance we all crave during apple season. The way the Granny Smith apples soften just right, combined with a luscious caramel sauce and spiced cinnamon—it’s like fall on a plate. You’ll find this sheet pan pie especially great when you’re serving a crowd or craving a dessert that feels homey but looks impressively beautiful without too much fuss.

When I first tried this recipe, I was amazed at how easy it came together, especially with the buttery crust layered under and over the filling like an edible hug. It bakes evenly in a sheet pan, so no stressing over perfect rounds or tricky lattice patterns. This Caramel Apple Sheet Pan Pie Recipe has quickly become my go-to for holidays and casual weekend treats because it’s both showcase-worthy and so straightforward to make.

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Ingredients You’ll Need

The ingredients blend simple pantry staples with fresh apples to create a filling that’s bursting with flavor, complemented by a buttery, tender pie crust that bakes up golden and flaky. When shopping, grab good-quality caramel sauce or make your own—it really elevates the final pie.

• Unsalted butter: Adds richness and helps soften the apples during cooking.
• Granny Smith apples: Their tartness stands up to the caramel and sugar perfectly.
• Lemon juice: Keeps the apple slices bright and prevents browning.
• Granulated sugar: Sweetens without overpowering, balancing the tart apples.
• Cornstarch: Thickens the filling so it isn’t runny after baking.
• Ground cinnamon: Adds warm spice—feel free to add a pinch of nutmeg if you like.
• Caramel sauce: The star of the pie’s flavor; glossy and indulgent.
• All-butter pie crust: Use your favorite recipe for flakiness and flavor; this recipe calls for three portions.
• Egg wash and sanding sugar: These give the top crust a beautiful golden shine and crunchy sparkle.

Variations

I love how flexible this Caramel Apple Sheet Pan Pie Recipe is—you can make it your own depending on mood, occasion, or diet. I’ve tried adding nuts or swapping crusts, so don’t hesitate to get creative here.

• Spiced Up: I like adding a pinch of ground nutmeg or cloves for extra warmth during the holidays.
• Nutty Twist: Toasted pecans or walnuts sprinkled on top add crunch and a toasty flavor.
• Gluten-Free: Swap the crust for your favorite gluten-free pie dough for an allergy-friendly treat.
• Semi-Homemade Shortcut: Refrigerated pie crusts work just fine and save prep time without sacrificing taste.

How to Make Caramel Apple Sheet Pan Pie Recipe

Step 1: Cook the Apple Filling to Perfection

Start by peeling, coring, and slicing your Granny Smith apples into about a ¼-inch thickness—uniform slices help them cook evenly. Melt the butter in a large skillet over medium heat and add the apples, stirring often until they just begin to soften—this usually takes 7 to 9 minutes. Then stir in lemon juice, sugar, cornstarch, cinnamon, and that gorgeous caramel sauce. Cook the mixture until it boils and then let it bubble for 2 more minutes so it thickens up nicely. Take it off the heat and let it cool fully; I usually chill mine for a couple of hours to make assembling easier.

Step 2: Prepare Your Crust in a Sheet Pan

Preheat your oven to 425°F—you want it hot enough for a golden crust. Spray a 10×15-inch jelly roll pan with nonstick spray so the pie lifts cleanly after baking. Divide your all-butter pie crust into three portions. Roll out two portions into a large rectangle (roughly 12×17 inches) and carefully lay that in your prepared pan, letting the edges hang slightly over.

Step 3: Cut Shapes and Top the Pie

Roll out the third dough portion into a 12-inch circle and use cookie cutters (I love my 2½-inch rounds) to create charming cutouts for the top crust. Don’t toss scraps—just re-roll and cut until you’ve used all the dough. Spread the cooled apple filling evenly over the bottom crust, then arrange your dough cutouts neatly on top. Brush everything with egg wash and sprinkle sanding sugar for that dazzling finish.

Step 4: Bake and Serve

Bake for 35 to 45 minutes, watching for a bubbly filling and a lightly golden top crust. The pie thickens first as it bakes, then firms up even more as it cools, so resist slicing right away! I usually let mine cool completely before cutting. Serve the pie warm or at room temperature—with extra caramel sauce or a scoop of vanilla ice cream for the ultimate indulgence.

How to Serve Caramel Apple Sheet Pan Pie Recipe

Garnishes

I like to drizzle a little extra warm caramel sauce right before serving—it makes every slice feel extra special. A light dusting of powdered sugar or a sprinkle of chopped toasted nuts also adds a lovely touch and a hint of crunch.

Side Dishes

For a truly cozy dessert spread, I pair this pie with a scoop of vanilla bean ice cream or homemade whipped cream. A warm cup of chai tea or coffee completes the experience perfectly.

Creative Ways to Present

For holiday gatherings, I’ve topped the pie with festive cinnamon stick “handles” and served it on a rustic wooden board. You can also cut the sheet pan pie into smaller squares and serve mini bites for a fun party appetizer vibe.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered in the refrigerator for up to three days, tightly wrapped to prevent the crust from drying out. It reheats beautifully and still tastes fresh when warmed up gently.

Freezing

Freezing works great for this Caramel Apple Sheet Pan Pie Recipe. After cooling completely, wrap slices individually or the whole pie tightly with foil and plastic wrap. It keeps well in the freezer for up to three months and thaws nicely overnight in the fridge.

Reheating

To reheat, I recommend warming slices in a 350°F oven for about 10-15 minutes until heated through and the crust regains some of its crispness. Avoid the microwave if you want to keep the crust flaky and avoid sogginess.

FAQs

Final Thoughts

This Caramel Apple Sheet Pan Pie Recipe holds a special place in my heart because it’s one of those desserts that brings people together and creates warm memories—whether it’s a casual weekend or a festive holiday. It’s simple but elegant, comforting but impressive, and I wholeheartedly recommend you give it a try. I promise, once you do, it’ll be one of those recipes you come back to again and again.

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