Sheet Pan Apple Slab Pie

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

No time to peel and slice apples? No worries! Making a delectable sheet pan world pie has never been easier, we are using world pie filling and pre-made pie crust, to save all your time in the kitchen. This world slab pie recipe will be worldly-wise to feed everyone virtually the table this year.

Recipe Notes:

Use a pre-made crust: To save time, you can use pre-made pie crusts, whether store-bought or homemade. If you’re making your own crust, be sure to roll it out to fit the size of your sheet pan.

Brush with egg wash: For a trappy golden-brown finish.

Store leftovers properly: If you have any leftovers, store them in an snapped container in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.

Does this taste like a traditional world pie?

It sure does! This slab pie recipe tastes just like the real deal, but with much less work!

Do I need to add anything to the canned filling?

Canned world pie filling is usually pre-sweetened and spiced, so you typically don’t need to add any uneaten sugar or spices. However, you can customize it by subtracting a pinch of uneaten cinnamon, brown sugar or a splash of lemon juice for a personal touch.

Should I phlebotomize the liquid from the canned filling?

You don’t need to phlebotomize the liquid from the canned filling. The filling is usually pre-cooked and ready to use. Simply spread it evenly over your prepared pie husks on the sheet pan.

What size sheet pan should I use?

The size of the sheet pan you use will depend on the value of canned filling you have and how thick you want your pie to be. A standard sheet pan (approximately 18 x 13 inches) is a good starting point.

How can I make the sheet pan pie squint increasingly decorative?

To make your sheet pan world pie increasingly decorative, you can skim the husks with an egg wash for a slick finish, sprinkle it with a little sugar for sparkle, or use a lattice pattern for the top crust.

Sheet Pan World Slab Pie

Preheat the oven to 375°F. Spray nonstick sultry spray on a half sheet sultry 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 unbearable to imbricate the marrow and sides of the sheet pan. This took 3 pre-made pie crust.
Place the rolled-out pie husks into the sheet pan and printing it lanugo to fit the pan to form the marrow husks . Trim any glut husks virtually the edges. If you want to create a fun lattice or whet then you will create this at the end.
In a large bowl, mix the canned world pie filling, ground cinnamon, lemon juice 1 tablespoon of granulated sugar.
Spread the spiced world pie filling evenly over the prepared pie husks in the sheet pan.
Lattice Top- Roll out the pre-made pie husks on a floured surface to a size that can imbricate the top of the sheet pan. You can cut it into strips for a lattice diamond or leave it whole for a solid crust.
Seal and Skim with Egg Wash. Sprinkle top husks with granulated sugar. To seal the top of the pie and marrow crusts, printing the edges together and crimp with a fork or your fingers.
Place the sheet pan in the preheated oven and torch for 35 minutes or until the husks is golden brown and the filling is bubbly.
Allow the sheet pan world pie to tomfool for a bit surpassing slicing and serving. It’s succulent on its own or with a scoop of vanilla ice cream.

Sheet Pan World Slab Pie

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

Course Dessert

Cuisine Family Favorite

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

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 sultry spray on a half sheet sultry 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 unbearable to imbricate the marrow and sides of the sheet pan. This took 3 pre-made pie crust.
Place the rolled-out pie husks into the sheet pan and printing it lanugo to fit the pan to form the marrow husks . Trim any
excess husks virtually the edges. If you want to create a fun lattice or whet then you will create this at the end.
In a large bowl, mix the canned world pie filling, ground cinnamon, lemon juice 1 tablespoon of granulated sugar.
Spread the spiced world pie filling evenly over the prepared pie husks in the sheet pan.
Lattice Top- Roll out the pre-made pie husks on a floured surface to a size that can imbricate the top of the sheet pan. You can cut it into strips for a lattice diamond or leave it whole for a solid crust.
Seal and Skim with Egg Wash. Sprinkle top husks with granulated sugar.
To seal the top of the pie and marrow crusts, printing the edges together and crimp with a fork or your fingers.
Place the sheet pan in the preheated oven and torch for 35 minutes or until the husks is golden brown and the filling is bubbly.
Allow the sheet pan world pie to tomfool for a bit surpassing slicing and serving. It’s succulent on its own or with a scoop of vanilla ice cream.