Sheet Pan Apple Slab Pie

5 from 2 votes

This mouthwatering Sheet Pan Apple Slab Pie, golden and delicious, fresh from the oven, and topped with a scoop of vanilla ice cream will be the perfect dessert this holiday season.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: Family Favorite

Servings:

Calories: 199kcal

Ingredients

4 crusts Refrigerated Pie Crust about 56 oz
60 oz Apple Pie filling about 3 ( 20 oz) cans
2 tablespoons Lemon Juice
2 tablespoons granulated sugar
1 tablespoon Ground Cinnamon
1 large egg

Instructions

Preheat the oven to 375°F. Spray nonstick baking spray on a half sheet baking pan and set aside. Using a rolling pin, roll out one of the pre-made pie crusts on a lightly floured surface to fit your sheet pan.
Make sure it's large enough to cover the bottom and sides of the sheet pan. This took 3 pre-made pie crust.
Place the rolled-out pie crust into the sheet pan and press it down to fit the pan to form the bottom crust . Trim any excess crust around the edges. If you want to create a fun lattice or edge then you will create this at the end.
In a large bowl, mix the canned apple pie filling, ground cinnamon, lemon juice 1 tablespoon of granulated sugar.
Spread the spiced apple pie filling evenly over the prepared pie crust in the sheet pan.
Lattice Top- Roll out the pre-made pie crust on a floured surface to a size that can cover the top of the sheet pan. You can cut it into strips for a lattice design or leave it whole for a solid crust.
Seal and Brush with Egg Wash. Sprinkle top crust with granulated sugar.
To seal the top of the pie and bottom crusts, press the edges together and crimp with a fork or your fingers.
Place the sheet pan in the preheated oven and bake for 35 minutes or until the crust is golden brown and the filling is bubbly.
Allow the sheet pan apple pie to cool for a bit before slicing and serving. It's delicious on its own or with a scoop of vanilla ice cream.

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