The smell of apples cooking conjures fond memories, new and old. Thanks to client Laurie M., we have a wonderful Sheet Cake Apple Pie recipe to share with you. It’s become one of our new favorite apple pie recipes. We hope you like it too!
“This sheet cake apple pie is a favorite on chilly days. It’s moist and flavorful, making it a must-have comfort food.” — Laurie M.
SHEET CAKE APPLE PIE
Preheat oven to 375 degrees. Divide Perfect Pie Dough recipe (below) into two large rectangular patties and roll the first to fit the bottom of your jelly roll pan, with a little at each side to flute later.* Store in the fridge while you make the Apple Pie Filling.
Perfect Pie Dough:
4 cups flour
1 tablespoon sugar
2 teaspoons salt
1 ¾ cups butter flavored Crisco
1 tablespoon white vinegar
1 large egg
½ cup cold water
Mix first 3 ingredients in large bowl. Add shortening and cut in using a pastry blender or tool until pea-sized. In small bowl beat together water, egg and vinegar.
Combine 2 mixtures with fork until all is moistened. Divide into 2 balls and form into patties. Wrap each ball and chill for ½ hour. Dough can be refrigerated for up to 3 days or it can be frozen.
Apple Pie Filling:
11 cups sliced peeled granny smith apples
1 ½ cups sugar
3 tablespoons flour mixed with: 2 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg, 1/8 teaspoon mace, 1/2 teaspoon salt
Spread some softened butter (2-3 tablespoons) on the bottom crust so that it doesn’t get soggy. Fill with the Apple Pie Filling, dot the apple layer with butter (about 2 tablespoons) and gently cover with the second Perfect Pie Dough. Press the crusts together to keep the juices from coming out. Cut vents in top crust. Brush with an egg wash and sprinkle with sugar.
Bake 40-45 minutes. Allow to cool for about 10 to 15 minutes, then frost with a confectioner’s sugar and maple syrup drizzle. (6 tablespoons powdered sugar and 2 tablespoons warm Vermont maple syrup).
*Don’t worry if the crust tears, just patch it together with cold water and flour (or extra Perfect Pie Dough) and move on. No one sees the bottom crust, and the top crust will be covered with frosting.
* If your jelly roll pan is small, you may not need all of the Perfect Pie Dough. If this is your first time making this recipe, make the full amount — it’s better to have extra dough for patching than to run short.
Thanks for sharing your recipe with us Laurie!
