Cookie Sheet Apple Pie

This double-crust apple pie baked on a cookie sheet delivers a surprising crunch thanks to a hidden layer of sweetened corn flakes.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 311 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 ½ cups white sugar
• 1 teaspoon ground cinnamon
• ¾ cup shortening
• ⅓ cup milk
• 1 ½ teaspoons salt
• 3 ¾ cups all-purpose flour
• 3 eggs, lightly beaten
• 1 egg white, lightly beaten
• 1 cup crushed cornflakes
• 8 cups peeled and sliced tart baking apples

Recipe Instructions

Step 1

Combine flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add eggs and milk; mix until dough is moistened. Cover and chill for 20 minutes.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease a 10x15-inch jelly roll pan.

Step 3

Divide dough in half so that 1 piece is slightly larger than the other. Roll out the larger piece on a floured work surface; press over the bottom and up the sides of the greased jelly roll pan. Arrange apple slices on top.

Step 4

Mix sugar, cornflakes, cinnamon, and nutmeg together in a bowl. Sprinkle over apple slices. Roll out smaller piece of dough to fit on top. Place over apples and press edges to seal. Cut a few slits in the dough using a sharp knife. Brush egg white over dough.

Step 5

Bake in the preheated oven until starting to brown, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, 20 to 25 minutes. Let cool completely, at least 30 minutes. Cut into slices.