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

Sheet Pan Apple Pie on 100 Days of Real Food

Sheet Pan Apple Pie

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.
5 Average
Prep Time: 35 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Print Recipe
Servings: 8 people



  • 2 ¼ cups whole-wheat flour plus extra for rolling out the dough, whole-wheat pastry flour works great in this
  • ½ teaspoon salt
  • 1 cup butter unsalted and cold (2 sticks)
  • ½ cup water plus ice


  • 5 apples (I like to use a mix of varieties such as Gala, Granny Smith, and Golden Delicious)
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 tablespoon butter optional


  • Preheat oven to 375° F.
  • To prepare the dough, put the flour and salt in a food processor with the dough blade and pulse together briefly.
  • Meanwhile, fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
  • Take the cold butter straight out of the fridge and cut it into tablespoon sized chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one place.
  • Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running, add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides, that is okay. You can fix it with your hands. At this point, the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
  • Remove the dough from the food processor, break it into two equal-sized pieces, and put the first one on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour), flatten out the dough to one big rectangle the size of your quarter sheet pan (9 x 13 inches). Trim any uneven ends and use those to patch other edges as necessary. Transfer to the bottom of the pan.
  • Roll out the second piece of dough to the same size and set aside.
  • To prepare the filling, core and slice the apples into 8 slices each (I use a corer/slicer tool to make this job quick and easy). Then thinly slice each piece into thirds. Toss the pieces in a large bowl with the honey, lemon juice, cinnamon, and nutmeg.
  • Pour the mixture into one even layer on top of the crust. Slice thin pats of butter out of the one tablespoon (if using) and spread them over the top. Place remaining crust on top, pinch the edges together and make some vent holes with a fork.
  • Place on the lowest rack in the oven and bake for 15 minutes. Lower the heat to 350 and bake for 40 to 45 minutes more until the crust begins to turn golden brown and the filling is bubbly. Serve warm with homemade vanilla ice cream, if desired. Enjoy!


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Sheet Pan Apple Pie
Amount Per Serving
Calories 405 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 65mg22%
Sodium 363mg16%
Potassium 166mg5%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 16g18%
Protein 5g10%
Vitamin A 815IU16%
Vitamin C 5.9mg7%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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21 thoughts on “Sheet Pan Apple Pie Recipe (with whole-wheat crust)”

  1. 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.

  2. 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?

  3. 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.

  4. 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.

  5. 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. Or a pastry cutter tool would be even better – but, yes apple pie has been around longer than food processors so totally doable either way. :)

      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.

  6. I have to admit that I’m a decent cook, BUT a failure with pie crusts! Even the Trader Joes pre-made pie crusts just break apart and stress me out…but this pie looks so delicious I’m going to have to try, try again.
    I think I might like the food processor approach.

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