In my family, there is one holiday tradition that always reminds us that Christmas is near—Apple Sheet Pie. The warm scent of baked apples, sweet cinnamon spice, powdered sugar, vanilla glaze, and store-bought pie crust!
Yes, you heard me right. I said store-bought pie crust.
Let me rewind about 15 years to when my grandma taught me how to make our family’s favorite Apple Sheet Pie.
I’m not sure exactly why she chose me, I still sometimes question it, but out of 9 grandchildren my grandma decided to hand down her famous Apple Sheet Pie recipe to me (rumor has it, one of my other cousins got it too). I still remember the afternoon we spent baking together all those years ago. Along with her recipe and baking knowledge, she gifted to me her antique apple corer (it looks much like this one from Amazon).
A little tattered and worn, a broken suction cup, and years and years of caked-on apples (eww) I still use it every time I make grandma’s Apple Sheet Pie.
Fast forward 15 years and at least 5 or 6 dozen of my own pies, it’s still and always will be grandma’s Apple Sheet Pie. Since her passing more than 5 years ago, I’ve learned to hone this skill, continuing the holiday tradition of making Apple Sheet Pie for my family every Thanksgiving and Christmas, just as grandma did for her family.
Below you can find my grandma’s Apple Sheet Pie recipe- it’s adapted from the Pillsbury recipe.
Tip: The 3 in 1 apple peeler, corer, and slicer tool really simplifies the process of making apple pie.
Check out what this tool can do.
Here’s what you’re going to need to make grandma’s Apple Sheet Pie:
- 3lbs. Gala Apples, peeled and cored
- 2 boxes Pillsbury Pie Crusts
- 10 X 14 baking pan
- ¼ cup sugar
- 2 tablespoons flour (whole wheat or all-purpose)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon fresh lemon juice
Pie Glaze Ingredients:
- 1/2 cup of powdered sugar
- 2 tablespoons water
- ¼ teaspoon vanilla extract
First things first, preheat your oven to 425°F. Then whisk the glaze ingredients in a small mixing bowl until creamy and smooth. Set this aside until the pie is finished baking.
Next, sprinkle a small handful of flour onto your work surface (ie. countertop) and unroll 1 crust. To assemble the bottom pie crust, use a rolling pin to gently thin out the crust so that it will fit half of the baking sheet. Unroll the second crust to fit the other half of the baking sheet. Cut away excess dough in the middle.
Next, get out your 3 in 1 apple peeler, corer and slicer tool and peel the entire 3lb. bag of apples. In a large bowl, mix all of the pie filling ingredients together. Tip: to get even smaller pieces of apples I like to give the apples a second chop. I’m not a fan of large pieces of apple slices in my pie.
Spoon mixture onto crust-lined pie sheet and spread out evenly.
Once again, sprinkle flour onto your work surface and use a rolling pin to gently thin out the crust so that it will fit half of the baking sheet. Unroll a second crust to fit the other half of the baking sheet. You’ll have to cut away the excess dough in the middle. The moisture from the apples will fuse these pieces together when baking so do not press the two pieces together. Also, cut away any excess dough from around the pie, leaving approximately 1” of excess top crust.
Lastly, press and roll the top and bottom crusts together (roll inward) to form the pie crust. Use a sharp knife to cut slits in the top of pie crust for venting and then flute or use a fork to crimp the edges.
Bake in the oven for 40 to 45 minutes until crust is golden brown. Try using 2-3” strips of foil to cover the crusts to prevent burning if needed. Remove pie and brush glaze onto warm pie. Don’t wait too long to glaze your pie or the glaze won’t melt. I love these rubber pastry brushes from Amazon.
Cool for a few minutes before serving. Grandma’s Apple Sheet Pie yields approximately 20 square pieces. Enjoy!
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We all have family traditions that remind us just how important family is. Tell me in the comments below your favorite holiday recipe traditions.
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Meagan is in her mid-thirties and has been married for almost 10 years. She is a proud boy mom, happily navigating her way through the toddler years. She met her husband 20 years ago in high school; they got married 10 years later after graduating from the University of South Florida. Meagan currently helps run a family business with her parents and sister, while blogging about her life and taking care of her three-year-old son full time (at work)!
When she isn’t chasing her son around and constantly picking up Matchbox cars, she enjoys spending time with her family on a beach anywhere. She also loves decorating and organizing her home, delving into fun DIY projects, bargain shopping, and eating at unique restaurants. She also loves Barbecue anything and a good show or movie on Netflix.