Sheet Pan Apple Pie

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APPLE FILLING:

▪1200g (8 whole) granny smith apples, med-large diced

▪125g (1/2c) brown sugar

▪6g (2 1/2t) cinnamon

▪5g (1t) coarse salt

▪50g (1/3c) corn starch

▪15g (1T) lemon juice

▪A small pinch of fresh grated nutmeg

1. Toss filling until evenly distributed.

STREUSEL TOPPING

▪375g (3c) ap flour

▪225g (1c) brown sugar

▪6g (2 1/2t) cinnamon

▪5g (1t) coarse salt

▪75g (2/3c) chopped pecans

▪230g (2 sticks) unsalted butter, melted

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

CRUST:

▪300g (2 sticks + 5T) unsalted butter, frozen and grated

▪400g (3 1/3c) AP flour

▪40g (1/4c) sugar

▪6g (1 1/4t) salt

▪130g (1/2c) ice cold water

Instructions:

1. 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.

2. 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.

3. 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.

4. 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.

5. Bake in a preheated 375F/190C oven on top of a pizza stone or steel for 45-50.