A cozy sheet pan apple pie made with premade pie crusts, cinnamon-spiced apples, and a brown sugar crumble. Perfect for holidays, potlucks, and feeding a crowd—without the fuss.

If there’s ever been a season of “a lot of feelings in one 9×13 pan,” it’s this one.

This sheet pan apple pie (a cozy apple slab pie baked on a rimmed baking sheet) has quickly become my “feeds a crowd, soaks up some feelings” dessert. This year, the kids are spending the holiday in Virginia with Ted and his family. It’s “his” holiday on the calendar, so we’ve done the goodbyes, the suitcase packing with favorite sweatshirts, and all the “text me when you get time” reminders. We’re talking every day, tag-teaming from a distance, and doing that co-parent thing where you celebrate that they’re loved in two places… and still miss them like crazy.

And in the middle of all that change, there’s someone new in my world. Around here, we’re calling him Zorro.

Yes, Zorro means “fox” in Spanish, and yes, I obviously think he’s foxy. But this Zorro isn’t just a cool name. He’s in recovery, which means his everyday life is this quiet mix of courage, humility, and doing the next right thing—one day at a time. His job basically requires superhero levels of patience and kindness from sunup to sundown, and somehow, he still has enough left in the tank to listen to me process my day AND ask how the kids are doing.

We also share some very serious, very important hobbies:

• Detroit Lions football (a spiritual exercise in hope and heartbreak)

• Working Out (not because he’s vain, but because fitness is VERY important for his physical and mental health)

• Sweet treats (he will never say no to dessert; neither will I)

• Diet Coke for me, regular Coke for him (together we could probably keep the entire Coca-Cola company in business)

• And a lot of laughing—the kind that makes hard days feel a little softer

So while the kids are eating holiday pies in Virginia, I’m here in Michigan, peeling apples, juggling FaceTime calls, and texting Zorro about the Lions’ chances and whether this sheet pan apple slab pie needs more cinnamon.

Why you’ll love this sheet pan apple slab pie

• Uses premade pie crusts. Three store-bought crusts, rolled and patched together, and you’re done. No chilling, no fuss.

• Feeds a crowd. Bakes in a rimmed baking sheet, so you can cut it into lots of squares—perfect for holidays, potlucks, or “drop some off with a friend” days.

• Crumble topping. Buttery, brown sugar, cinnamon goodness that makes every bite feel like the best part of a traditional apple pie.

• Great for “feeling” days. There’s something very grounding about peeling apples and stirring cinnamon while you figure out how you feel about, well, everything.

Sheet Pan Apple Pie

Recipe Ingredients

For the crust

• 3 refrigerated premade pie crusts, softened slightly per package directions

For the apple filling

• 8–9 cups thinly sliced apples (about 8 medium; use your favorites)

• 1/2 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 1/4 cup all-purpose flour

• 1–2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• Pinch of salt

• 1–2 tablespoons lemon juice (to brighten the flavor and help prevent browning)

• 1 teaspoon vanilla extract (optional, but lovely)

For the crumb topping

• 1 cup all-purpose flour

• 1/2 cup light brown sugar, packed

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, melted

(Optional: powdered sugar + a splash of milk for a simple glaze if you want to drizzle after baking.)

Step-by-step Recipe Instructions 

1. Prep the pan and crust

1. Preheat your oven to 375°F. Lightly grease a rimmed baking sheet (about 10×15 inches) or line it with parchment paper.

2. Unroll the 3 premade pie crusts. Gently press and overlap them into the bottom and slightly up the sides of the pan, pinching seams together and trimming excess if needed. It does not have to be perfect—rustic is the vibe.

2. Make the apple filling

3. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla (if using).

4. Toss until the apples are evenly coated and everything looks glossy and cozy.

5. Pour the apple mixture over the crust, spreading it into an even layer.

3. Make the crumb topping

6. In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt.

7. Pour in the melted butter and stir with a fork until clumps form. You want a mixture of small and larger crumbs.

8. Sprinkle the crumble evenly over the apples.

4. Bake

9. Bake at 375°F for 35–40 minutes, or until:

   • The crust is golden brown,

   • The topping is set and lightly browned, and

   • The apple filling is bubbling around the edges.

10. If the topping is browning too quickly, loosely tent with foil for the last 10 minutes.

5. Cool, slice & serve

11. Let the sheet pan apple slab pie cool on a rack for at least 20–30 minutes so it can set and slice cleanly.

12. Cut into squares and serve warm or at room temperature—plain, with vanilla ice cream, or a dollop of whipped cream.

(Optional glaze: whisk 1/2 cup powdered sugar with 1–2 tablespoons milk until smooth, then drizzle over the cooled pie.)

Tips, swaps & make-ahead notes

• Apple types: A mix of tart and sweet apples (like Granny Smith with Honeycrisp or Gala) gives great flavor and texture.

• Spice it your way: Add a pinch of allspice, cloves, or apple pie spice if you like a stronger spice profile.

• Make ahead: You can bake this earlier in the day, cover once cooled, and gently rewarm in a 300°F oven for 10–15 minutes before serving.

• Freeze it: Cool completely, cut into squares, and freeze in a single layer before transferring to a bag or container. Rewarm from frozen or thawed in a low oven.

A little heart note to end with

Holidays don’t always look like the picture in our heads. Sometimes your kids are celebrating in another state, you’re coordinating bedtime calls with your co-parent, and you’re texting a man named “Zorro” who makes you laugh at the end of a long day.

But there’s still a lot of good in the in-between: a quiet kitchen, a pan of warm apple pie, and the reminder that you can hold more than one thing at once—grief and hope, endings and beginnings, old traditions and new ones.

If your holidays feel a little different this year too, I hope a square of this sheet pan apple slab pie finds its way to your plate. ❤️