Cookie Sheet Apple Pie
A delightful cookie sheet apple pie featuring tender baked apples layered over a flaky homemade crust, perfect for sharing with family and friends during special occasions or cozy gatherings.
Ingredients
Instructions
- In a bowl, combine flour and salt.
- Cut in shortening until the mixture is coarse and crumbly.
- Add eggs and milk; mix into the dough.
- Chill the dough for 20 minutes.
- Divide the dough in half.
- Roll one half to fit the bottom of a greased 15-inch baking pan.
- Arrange peeled and prepared apples over the crust.
- Sprinkle crushed cornflakes and cinnamon mixture over apples.
- Top with the second rolled dough or leave as is depending on the recipe variation.
- Brush beaten egg white over the top crust if used.
- Bake until golden and apples are tender.
Tips & Substitutions
For a flakier crust, ensure the shortening is cold before cutting it into the flour. You can substitute half of the shortening with butter for a richer flavor. If fresh apples aren't available, canned apples can work in a pinch, but be sure to drain them well. To enhance the flavor, consider adding a splash of vanilla extract to the filling. This dish pairs beautifully with Apple Crunch Muffins.
Serving Suggestions
Serve this Cookie Sheet Apple Pie warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It also pairs well with a side of Green Beans With Shallot Butter for a balanced meal. For added texture, sprinkle some chopped nuts over the filling before baking.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual slices for 30-40 seconds, but the crust may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Cookie Sheet Apple Pie contains roughly 2353 calories, with 32g protein, 405g carbohydrates, and 77g fat. It is an excellent source of dietary fiber (192% of the Daily Value), calcium (98% of the Daily Value), and iron (87% of the Daily Value). Note that it is relatively high in sodium, at 2458mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of apple for this pie?
Yes, you can use a variety of apples such as Granny Smith for tartness or Honeycrisp for sweetness. A mix of different apples will provide a more complex flavor profile. Just make sure to adjust the sugar based on the sweetness of the apples you choose.
What can I do if my pie crust is too dry?
If your crust is too dry, you can add a tiny bit of cold water, one teaspoon at a time, while mixing until the dough holds together without being sticky. Alternatively, consider adding a bit more milk to improve moisture. Make sure to handle the dough as little as possible to maintain its texture.
How can I prevent my apple filling from becoming too watery?
To prevent a watery filling, ensure the apples are well-drained if using canned. You can also toss the sliced apples with a bit of flour or cornstarch before adding them to the pie; this will help absorb excess moisture during baking. Additionally, avoid overcooking the apples before placing them in the pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).