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Cookie Sheet Apple Pie

 Cookie Sheet Apple Pie
I belong to several volunteer service groups, and this dessert has been a real time-saver when there's a large crowd to be fed. It serves more than an ordinary pie with about the same amount of effort. -Bertha Jeffries, Great Falls, Montana
16-20 ServingsPrep: 20 min. + chilling Bake: 40 min.

Ingredients

  • 6 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 1-1/2 cups shortening
  • 6 egg yolks
  • 3/4 cup plus 4-1/2 teaspoons water
  • 3 tablespoons lemon juice
  • 8 cups sliced peeled tart apples
  • 1-1/2 cups sugar
  • 1 cup crushed cornflakes
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 egg white, lightly beaten

Directions

  • In a large bowl, combine the flour, salt and baking powder. Cut in
  • shortening until mixture resembles coarse crumbs. Whisk the egg
  • yolks, water and lemon juice; gradually add to flour mixture,
  • tossing with a fork until dough forms a ball. Cover and refrigerate
  • for 30 minutes.
  • Divide dough in half so that one portion is slightly larger than the
  • other. On a lightly floured surface, roll out larger portion to fit
  • the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking
  • pan. Arrange apples over crust. Combine the sugar, cornflakes,
  • cinnamon and nutmeg; sprinkle over apples.
  • Roll out remaining dough to fit top of pie; place over apples. Seal

2 of 2

Cookie Sheet Apple Pie (continued)

Directions (continued)

  • edges; cut slits in top. Brush with egg white. Bake at 400° for
  • 15 minutes. Reduce heat to 350°; bake 20-25 minutes longer or
  • until golden brown. Yield: 16-20 servings.
Nutritional Facts: 1 piece equals 382 calories, 16 g fat (4 g saturated fat), 61 mg cholesterol, 245 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.