Sheet Pan Apple Pie Recipe (with whole-wheat crust)

5 Average
Aside from the fact that this Sheet Pan Apple Pie can feed a crowd, I like that it means I get a little more crust with each bite.
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My grandmother is famous for both her Crepes and her “Apple Slices.” And I don’t just mean apples cut into slices. It’s what she calls her version of apple pie, which – possibly due to her large family (soon to be 28 of us!) – she bakes on one large baking sheet as opposed to a small round pie plate.

Aside from the fact that her “Apple Slices” can feed a crowd, I like that it means I get a little more crust with each bite. So, inspired by her recipe, I’m excited to introduce “Sheet Pan Apple Pie” today! But, since I don’t have a crowd to feed at my house, I guess this version of her recipe should technically be called “Quarter-Sheet Pan Apple Pie.” It could easily be doubled back to the original size (or bigger!) if you prefer. Oh and this post gives me a chance to give a little shoutout to my grandma who will be celebrating her 93rd birthday next month – Happy Birthday!

Sheet Pan Apple Pie on 100 Days of Real Food

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24 thoughts on “Sheet Pan Apple Pie Recipe (with whole-wheat crust)”

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Recipe Rating

  1. Is this truly made with just five apples, or should the recipe read 5 pounds of apples? I’ve made many sheet pan apple pies but never with so few apples…

  2. 5 stars
    A friend of mine made this pie and it was delicious. I can’t wait to try it. Do you have nutrition information anywhere on your site? I would love to know the info for this recipe.



        I understand your philosophy but I have a son that is a type 1 diabetic and wanted to know the carb and fat count for him. There are tools for figuring this out but I just wondered if you had it published somewhere. Thanks anyway.

  3. If you decided not to put crust on the bottom, just apples and topped with crust, would you still cook it on the lowest rack and same temp/time?

    1. Kimberly Nicole Smith

      Want to make this for Thanksgiving. Any thoughts of making it the day before? I know it says serve warm. Could I reheat or assemble the day before and then bake?

  4. I’m allergic to honey, can I use maple syrup instead? If I can, can maple syrup be substituted for most all recipes that call for honey? I find a lot of recipes that call for honey and I have to pass them up because of the allergy.

    1. Amy Taylor (comment moderator)

      Hi Kim. Yes, you can. You may find that for recipes requiring larger amounts of honey, using maple syrup might change the consistency somewhat.

  5. Yum, My my made the same thing only called Apple Pie Squares. Though my Mom’s was topped with powdered sugar glaze. We used to eat the leftovers for breakfast, LOL. I don’t think I have a copy of the original recipe, so I can’t wait to give yours a try.

  6. Lisa, how would I substitute whole wheat berries? Would the ratio of flour be the same and would you use hard red, hard white or soft white for the crust?

    1. Soft white aka pastry flour. Its what works too for quick breads, pancakes, muffins, etc. save hard red or white for breads that you knead.

      1. Thank you! I need to invest in either one of those kitchen tools since Ali have is a good old fork! Lol!!!

      2. My grandmother taught me pie crust using several table knives held together (parallel) in one hand. She liked that better than a pastry cutter and they work fine, always available.