Description
This Caramel Apple Sheet Pan Pie combines tender Granny Smith apples cooked in buttery caramel cinnamon sauce atop a flaky all-butter pie crust. Baked in a large jelly roll pan, this dessert boasts a delightful balance of sweet caramel, tart apples, and warm spices, finished with a decorative crust and a sprinkle of sanding sugar for extra crunch. Perfect for serving a crowd, it can be enjoyed warm with extra caramel sauce or ice cream.
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 splash of water)
- Sanding sugar for sprinkling
Instructions
- Prepare the Filling: Peel, core, and slice the apples about ¼-inch thick. In a very large skillet, melt the butter over medium heat. Add the sliced apples and cook while stirring frequently until they begin to soften, about 7 to 9 minutes. Stir in the lemon juice, granulated sugar, cornstarch, cinnamon, and caramel sauce. Continue cooking, stirring to coat the apples well, until the mixture reaches a boil. Let it boil for 2 more minutes to thicken, then remove the skillet from heat. Allow the filling to cool to room temperature or chill for at least 2 hours before assembling the pie.
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly spray a 10×15-inch jelly roll pan with nonstick cooking spray to prevent sticking.
- Roll Out the Pie Crust: Divide your all-butter pie dough into three portions. Set one portion aside for cutouts later. Roll out the other two portions together into a large rectangle about 12×17 inches. Fit this dough into the prepared pan, allowing some overhang on the edges for sealing.
- Create Crust Decorations: Roll out the reserved third portion of dough into a 12-inch circle on a lightly floured surface. Use cookie cutters (approximately 2½-inch round or preferred shapes) to cut decorative pieces. Gather scraps and re-roll as needed to use all dough for decorations.
- Assemble the Pie: Spoon the cooled apple filling evenly over the crust-lined pan. Arrange the dough cutouts on top of the filling as a decorative layer. Brush the dough cutouts and exposed crust edges with egg wash to promote browning and sprinkle generously with sanding sugar for sparkle and crunch.
- Bake: Bake the pie in the preheated oven for 35 to 45 minutes, or until the filling is bubbling and the top crust is lightly golden. Remove from oven and allow the pie to cool completely on a wire rack. The filling will thicken further as it cools.
- Serve and Store: Serve slices drizzled with additional caramel sauce and/or a scoop of ice cream if desired. Store leftover pie in the refrigerator for up to 3 days or freeze tightly wrapped for up to 3 months.
Notes
- Semi-Homemade Hack: Use refrigerated pie crusts for a faster preparation. You’ll need 2 packages (3 crusts total) to substitute the homemade dough.
- Ensure the filling is fully cooled before assembling the pie to prevent soaking the crust.
- Use Granny Smith apples for the best balance of tartness and texture.
- Decorative dough cutouts are optional but add a beautiful finishing touch.
- Let the pie cool completely before slicing to allow the filling to set properly.
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
