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“An old fashioned apple pie baked and served in a cookie sheet (or jellyroll pan) that can be cut into squares and served to a crowd. This recipe is many years old and was given to me by my Aunt Amy. (To save time, friends suggested I buy refrigerated pie crusts and roll them to fit pan, but I haven't tried it yet!)”
1hr 45mins
15 pieces

Ingredients Nutrition


  1. With 2 forks or pastry blender, mix first four ingredients to the consistency of cornmeal.
  2. Beat egg yolks and add water and vinegar.
  3. Sprinkle over dry mixture and work until it is well mixed and forms a ball. Divide into 2 balls and let rest in refrigerator.
  4. Combine sugars and spices and set aside.
  5. In another bowl, soak apple slices in lemon juice.
  6. Take one ball of dough and roll out to fit the bottom and up sides of a large cookie sheet or jellyroll pan, 11 x 15" or 11 x 17". Trim off edges.
  7. Place half the apples on dough and sprinkle with half the sugar mixture. Repeat with remaining apples and sugar mixture.
  8. Dot with 1/2 stick butter pieces.
  9. Roll remaining dough for top and cover pie, making a slit in the middle.
  10. Crimp edges of pie, brush with milk and sprinkle with a little white sugar.
  11. Bake at 450 dg. for 15 minutes, reduce heat to 350 dg. for 25 to 30 minutes until golden brown.
  12. Cool 20 minutes, then drizzle glaze of powdered sugar and water over top of pie.

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