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.
Sheet Pan Apple Slab Pie
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.
