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Potluck Apple Pie

 Potluck Apple Pie
In charge of dessert for a fund-raising dinner at our church, I experimented and came up with this scrumptious pie made in a jelly roll pan. It fed a group and got rave reviews. With flavorful apples and maple syrup, it gives a true taste of the Northeast. -Alma Lynne Gravel, Trappe, Pennsylvania
18-24 ServingsPrep: 35 min. Bake: 1 hour


  • 2-1/4 cups all-purpose flour, divided
  • 1/4 cup water
  • Pinch salt
  • 1 cup shortening
  • 1/2 cup maple syrup, divided
  • 3 pounds tart apples (8 to 9 medium), peeled and thinly sliced
  • 1-1/4 cups sugar
  • 1/4 cup lemon juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1 cup chopped pecans


  • In a small bowl, combine 1/4 cup flour and water until smooth; set
  • aside. In a large bowl, combine salt and remaining flour; cut in
  • shortening until mixture resembles coarse crumbs. Add reserved flour
  • mixture; knead gently until dough forms a ball.
  • Press dough onto the bottom and up the sides of an ungreased 15-in. x
  • 10-in. x 1-in. baking pan.

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Potluck Apple Pie (continued)

Directions (continued)

  • Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine
  • the sugar, lemon juice, cinnamon, vanilla and remaining syrup;
  • drizzle over apples.
  • For topping, combine flour and sugar in a bowl; cut in butter until
  • the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over
  • filling. Bake at 350° for 1 hour or until apples are tender.
  • Yield: 18-24 servings.
Editor's Note: Pastry can be easily pressed into pan by placing a large sheet of plastic wrap on top of the dough.
Nutritional Facts: 1 serving (1 piece) equals 307 calories, 16 g fat (5 g saturated fat), 10 mg cholesterol, 48 mg sodium, 41 g carbohydrate, 2 g fiber, 2 g protein.