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Sheet Pan Apple Pie

Name: Sheet Pan Apple Pie
Prep time: 100 min
Cook time: 50 min
Ingredients: 1200 g granny smith apples (med-large diced, 8 whole); 125 g brown sugar; 6 g cinnamon; 5 g coarse salt; 50 g corn starch; 15 g lemon juice; A small pinch of fresh grated nutmeg; 375 g ap flour; 225 g brown sugar; 6 g cinnamon; 5 g kosher salt; 75 g chopped pecans; 230 g unsalted butter (melted, 2 sticks); 300 g unsalted butter (frozen and grated, 2 sticks + 5T); 400 g AP flour; 40 g sugar; 6 g kosher salt; 130 g ice cold water

I have never liked apple pie. To me it has always been too much filling and not enough buttery crust. With this recipe, I solve just that. I have found the perfect ratio of filling to crust with this sheet pan apple pie recipe.

Prep Time: 1 40

Cook Time: 50

Servings: slices

Ingredients

APPLE FILLING:

1200 g granny smith apples, med-large diced, 8 whole
125 g brown sugar
6 g cinnamon
5 g coarse salt
50 g corn starch
15 g lemon juice
A small pinch of fresh grated nutmeg

STREUSEL TOPPING:

375 g ap flour
225 g brown sugar
6 g cinnamon
5 g kosher salt
75 g chopped pecans
230 g unsalted butter, melted, 2 sticks

CRUST:

300 g unsalted butter, frozen and grated, 2 sticks + 5T
400 g AP flour
40 g sugar
6 g kosher salt
130 g ice cold water

Metric – US Customary

Instructions

APPLE FILLING:

Toss filling until evenly distributed.

STREUSEL TOPPING:

Mix and fluff until combined and broken down into pea sized pebbles.

INSTRUCTIONS:

Add flour, sugar, salt, and grated frozen butter to a food processor and pulse 4-5 times until flour and butter have combined into a coarse gravely texture. Add half the water, then pulse while adding the other half until the water is evenly spread. Dough should still be pebbly at this point, but holds together when you squeeze it.
Transfer dough into a bowl and press it together into a mass of dough. Place the dough onto plastic wrap and enclose the dough, in a plastic wrap rectangle, leaving room on all sides to pound and roll the dough out into a flat rectangular shape of the wrap. Place dough in the fridge for an hour.
Remove from the fridge, unwrap, and allow to sit at room temperature for 15 minutes. Unwrap and transfer to a well floured surface. Roll out into a large rectangle that’s about 15″/38cm x 20″/50cm. It should be larger than a half sheet tray.
Roll the dough onto the rolling pin and unroll onto a well buttered half sheet tray, pressing into the corners and crimping the edges. Dock the bottom of the crust with a fork, then add apples and all of the drippings in the bowl. Spread evenly. Top evenly with streusel.
Bake in a preheated 375°F/190°C oven on top of a pizza stone or steel for 45-50 minutes.