Sheet Pan Cherry Pie
This Sheet Pan Cherry Pie is going to be your new favorite pie recipe. Made in a sheet pan, this pie delivers a thinner crust that’s still chock full of sweet cherry filling. Then, it’s covered in a classic lattice pattern before being baked to golden, bubbly perfection.
The only thing better than cherry pie is easy cherry pie. And the easiest cherry pie is one you’ve probably never tried. We make our cherry pie in a sheet pan, so it’s easier to make, slice, and eat. Using a sheet pan also creates a more even crust that bakes perfectly every time.
Table of contents
❤️ Why You’ll Love This Recipe
- Basic Ingredients: This pie uses basic baking ingredients found in any kitchen or grocery store.
- Easy: Sheet pan pies are super easy to make and fill. This pie only takes 30 minutes from start to finish!
- Classic Flavor: The shape of this pie may be different, but the classic, sweet cherry flavor is the same.
- Versatile: This pie makes a great weeknight dessert or addition to any party.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Butter – softened
- Sugar
- Egg
- Vanilla
- Salt
- Flour
- Cherry pie filling
- Sugar
- Cinnamon
🔪 How to Make Sheet Pan Cherry Pie
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat the butter and sugar until light and fluffy. Then, add the vanilla and beat again.
- Add the dry ingredients and mix until a dough forms. Wrap the dough in plastic wrap and chill for an hour.
- Roll 2/3 of the dough out a little larger than a 9×13 sheet pan, and line the pan with the dough, letting the edges hang over. Add the filling in an even layer.
- Add the filling in an even layer. Roll out the remaining dough into a rectangle and cut it into 1-inch strips.
- Lay the strips in a lattice pattern over the filling and sprinkle it with cinnamon sugar.
- Bake until the crust is golden brown. Cool and slice into squares. Enjoy!
🥄 Equipment
- Measuring cups and spoons
- Mixing bowls
- 9×13 baking sheet with lip
🥫 Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Microwave individual portions at 30-second intervals until warm.
Serve With
This classic dessert makes the perfect finish to a meal, like slow cooker creamy ranch chicken, slow cooker brown sugar pork chops, or BBQ beef sandwiches.
💭 Tips
- This is a delicate dough, so it’s important to chill it before working with it.
- Mix the dough ingredients thoroughly, but don’t overwork it. It can make the dough tough.
- Use a sheet pan with a lip, or you’ll have a major mess on your hands.
- Spoon your flour loosely into your measuring cup to avoid compacting and using too much.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
A sheet pan pie is a variation of pie made in a sheet pan. It’s thinner and cooks more quickly but has all the flavor and texture of a classic pie.
Sheet pan pies are easier to make because the dough can be worked into a rectangle and easily situated in the pan. In addition, because the pies are thinner than traditional pies, they take about half as long to bake.
Overmixing is the number one reason that pie crusts become tough. Overmixing pie dough creates excess gluten, a protein. This protein contracts as the crust bakes, creating a dense, though crust.
🍽 More Recipes
We can’t think of anyone who doesn’t love pie, and if you’re as big a fan as we are, you’ll love these other recipes.
Try our fruity strawberry pie cookies, decadent no-bake Oreo pie, or rich, creamy pecan pie lasagna.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Sheet Pan Cherry Pie
Equipment
- large bowl
- plastic wrap
- Rolling Pin
- 11×15 baking dish
- small bowl
Ingredients
- 1 ⅓ cups butter softened
- ⅔ cup sugar
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon salt
- 3 ¾ cups flour
- 5 cups cherry pie filling 2 cans
- 2 Tablespoons sugar
- ½ teaspoon cinnamon
Instructions
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add in egg and vanilla and continue to beat.
- Add in the salt and flour and mix until a dough forms.
- Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 375 degrees.
- On a lightly floured surface, roll ⅔ of the dough out into a rectangle roughly 11×15 inches to fit into a 9×13 sheet pan (pan must have raised edges).
- Line the pan with dough, letting the excess hang over the sides.
- Spoon the cherry pie filling over the dough and spread it into an even layer.
- Roll out the remaining ⅓ of dough into a rectangle and cut into even, thin strips about 1” wide.
- Lay the strips crisscrossed, running diagonally over the top of the pie filling.
- Once all the strips are on, press the strips into the edges and trim the overhanging dough.
- In a small dish, mix the sugar and cinnamon and sprinkle over the top of the dough.
- Place the pan in the oven and bake for 18-20 minutes, until the top of the crust is golden brown.
- Remove and let cool before slicing into squares. Serve with ice cream, or just as is!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
