When you think of apple pie, you might picture a traditional round pie dish filled with spiced apples and covered with a golden crust. But what if we told you there’s a simpler, more modern way to enjoy this classic dessert? Enter the sheet pan apple pie—a light, fluffy cake-like base topped with beautifully arranged apple slices and baked to perfection.
This version is less heavy than the classic double-crust apple pie but just as satisfying. It’s perfect for feeding a crowd, easier to slice into neat portions, and requires less fuss in the kitchen. The apples remain tender and juicy, while the custard-like batter surrounding them creates a melt-in-your-mouth texture. Whether dusted with powdered sugar or enjoyed as-is, this apple pie is a true crowd-pleaser.
Why This Recipe Works
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Quick Preparation – No need to roll out pie dough; the batter comes together in minutes.
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Simple Ingredients – Made from pantry staples and fresh apples.
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Elegant Presentation – The neatly layered apple slices make it look bakery-worthy.
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Versatile Dessert – Ideal for breakfast, teatime, or a light dessert after dinner.
Ingredients You’ll Need
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4 medium apples (firm and slightly tart, like Gala, Fuji, or Honeycrisp)
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3 large eggs
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1 cup sugar
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1 cup milk
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½ cup vegetable oil (or melted butter for richer flavor)
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp vanilla extract
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Pinch of salt
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Powdered sugar (for dusting after baking)
Step-by-Step Instructions
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