Heartland Cooks: Rosie's Apple Sheet Pie

Heartland Cooks: Rosie's Apple Sheet Pie

MURPHYSBORO, IL (KFVS) - The Murphysboro Apple Festival is less than a week away and Rosie Wece of Murphysboro, Illinois is gearing up for the fun and all the apple baked goodies.

Wece is the chairperson who oversees the Apple Festival's Best Apple Pie and Best Apple Butter contests. She helps train the judges so she knows a good Apple Pie when she sees one.

Rosie says even though she's well-known for her traditional apple pies – her husband begs her to make his favorite Apple Sheet Pie or "the skinny pie" as he calls it. This thinner version of the all-American favorite dessert is sliced into bars and served warm or cold.



  • 3 cups + 3 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • ¾ teaspoon baking powder
  • 18 tablespoons of chilled Crisco shortening (1 cup + 2 tablespoons)
  • 3 egg yolks, well beaten
  • 2 teaspoons lemon juice
  • ¾ cup cold water


  • 10-12 cups sliced tart apples
  • 1 ¼ cups sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice


Preheat oven to 375 degrees.

Mix flour, salt, baking powder and Crisco together until texture resembles corn meal. There may be some small chunks of Crisco remaining. Just make sure there aren't any large lumps.

Whisk together egg yolks, lemon juice and water. Add it to the flour mixture a little at a time stirring after each addition until a ball of dough forms. The dough will be a wetter consistency than pie crust dough.

Divide dough into two parts and set on half aside.

Roll the other half out on a well-floured surface. Place in the bottom of a 10 x 15-inch edged cookie sheet pan.

Mix sugar, cinnamon, nutmeg and salt. Sprinkle mixture over apples until all pieces are well coated.

Scoop apples onto the bottom layer of dough.

Roll out the other half of the dough to create a top for your sheet pie. Place the dough over the apples. Trim and crimp the edges of the dough making sure to seal the pie well or it may leak in the oven.

Make several slits in top dough to allow steam to escape.

Bake at 375 degrees for 50 minutes.

To make the icing – mix powdered sugar, milk and lemon juice until smooth.

Cool pie until it is still just a little warm and then drizzle the icing over the pie.

Cut into bars and serve warm or cold.

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