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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
Cookie Sheet Apple Pie
Cookie Sheet Apple Pie Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. + chilling Bake: 40 min.
  • Makes
    16-20 servings

Ingredients

  • 6 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 1-1/2 cups shortening
  • 6 large 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 large 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 15x10x1-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 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.
Nutrition Facts
1 piece: 382 calories, 16g fat (4g saturated fat), 61mg cholesterol, 245mg sodium, 54g carbohydrate (21g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • T. Comer
    Jan 8, 2012

    This Cookie Sheet Apple Pie is easy to make and easy to handle when eating it. The kids really liked it.

  • tidi_i
    Oct 3, 2010

    I was rather interested in how this would turn out with the use of corn flakes, lemon juice and egg yolks - but it was really great. I took it to a fall BBQ and it got raves. I liked everything about this dish and will defiantly make it again. The only thing I did differently was add some sugar to the crust dough and I rolled it out moist, instead of letting it set up in the refrigerator. Mined turned out just like the photo and was great to share with a lot of people.

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