Sheet Pan Apple Pie

solid Brian Lagerstrom Source Watch it .gravy

Ingredients


530 g	unsalted butter
775 g	all-purpose flour
40 g	sugar
6 g	salt
130 g	ice-cold water
1200 g	Granny Smith apples
350 g	brown sugar
12 g	cinnamon
5 g	kosher salt
50 g	corn starch
15 g	lemon juice
small pinch	fresh grated nutmeg
75 g	pecans
5 g	coarse salt

Directions

Butter Prep

1. Freeze 300g unsalted butter

Crust

2. Grate frozen butter.
3. To make the crust, add 400g all-purpose flour, 40g sugar, and 6g salt to a food processor.
4. Pulse to combine.
5. Add grated frozen butter and pulse 5-6 times, until the mixture forms coarse gravelly pieces.
6. With the processor running, stream in 130g ice-cold water, pulsing just until the dough begins to clump when squeezed — it should still look pebbly.
7. Transfer dough to a bowl
8. Press together into a cohesive mass.
9. Wrap tightly in plastic wrap
10. Flatten into a rectangle (approx 8”x12”).
11. Chill in fridge 30 minutes to 1 hour.

Apple filling

12. Peal and dice 1200g Granny Smith apples
13. Combine apples, 125g brown sugar, 6g cinnamon, 5g kosher salt, 50g corn starch, 15g lemon juice, and a small pinch fresh grated nutmeg in a large bowl.
14. Toss until evenly coated and set aside.

Streusel

15. Chop 75g pecans
16. Melt 230g unsalted butter
17. In another bowl, combine 375g all-purpose flour, 225g brown sugar, 6g cinnamon, 5g coarse salt, and chopped pecans.
18. Pour in melted butter and mix with a fork until the mixture forms small, pea-sized crumbles.

Combine

19. Preheat oven to 375°F, with a pizza steel.
20. After at least 30 minutes of chilling the dough, remove from fridge
21. Let sit 15 minutes at room temperature to soften slightly.
22. Butter a half sheet tray.
23. On a well-floured surface, roll into a 15 × 20 inch (38×50 cm) rectangle — slightly larger than a half sheet tray.
24. Trim sides into straight lines around the perimeter to create a uniform edge.
25. Dust dough again with flour
26. Rll dough around rolling pin, then unroll onto a well-buttered half sheet tray.
27. Press gently into the corners then crimp edges.
28. Dock the bottom with a fork 40-50 times
29. Spread apple filling evenly across the crust, scraping in all juices.
30. Sprinkle streusel evenly over top.
31. Bake for 45–50 minutes, until the crust and streusel are golden brown and the apples are tender.
32. Cool completely before slicing into squares.

Brian's Notes:

Here's another dish to make a day early to save some oven room.

When you're following the recipe, make sure the butter is completely frozen before you start grating it. This step is important for spreading the butter evenly through the crust, creating those little steam pockets during baking. That's the secret to the pro-level flakiness.

Sheet Pan Apple Pie

by Brian Lagerstrom · source^[2] · video^[3]

Ingredients

	530 g	unsalted butter
	775 g	all-purpose flour
	40 g	sugar
	6 g	salt
	130 g	ice-cold water
	1200 g	Granny Smith apples
	350 g	brown sugar
	12 g	cinnamon
	5 g	kosher salt
	50 g	corn starch
	15 g	lemon juice
	small pinch	fresh grated nutmeg
	75 g	pecans
	5 g	coarse salt

Directions

Butter Prep

1. Freeze 300g unsalted butter

Crust

2. Grate frozen butter.
3. To make the crust, add 400g all-purpose flour, 40g sugar, and 6g salt to a food processor.
4. Pulse to combine.
5. Add grated frozen butter and pulse 5-6 times, until the mixture forms coarse gravelly pieces.
6. With the processor running, stream in 130g ice-cold water, pulsing just until the dough begins to clump when squeezed — it should still look pebbly.
7. Transfer dough to a bowl
8. Press together into a cohesive mass.
9. Wrap tightly in plastic wrap
10. Flatten into a rectangle (approx 8”x12”).
11. Chill in fridge 30 minutes to 1 hour.

Apple filling

12. Peal and dice 1200g Granny Smith apples
13. Combine apples, 125g brown sugar, 6g cinnamon, 5g kosher salt, 50g corn starch, 15g lemon juice, and a small pinch fresh grated nutmeg in a large bowl.
14. Toss until evenly coated and set aside.

Streusel

15. Chop 75g pecans
16. Melt 230g unsalted butter
17. In another bowl, combine 375g all-purpose flour, 225g brown sugar, 6g cinnamon, 5g coarse salt, and chopped pecans.
18. Pour in melted butter and mix with a fork until the mixture forms small, pea-sized crumbles.

Combine

19. Preheat oven to 375°F, with a pizza steel.
20. After at least 30 minutes of chilling the dough, remove from fridge
21. Let sit 15 minutes at room temperature to soften slightly.
22. Butter a half sheet tray.
23. On a well-floured surface, roll into a 15 × 20 inch (38×50 cm) rectangle — slightly larger than a half sheet tray.
24. Trim sides into straight lines around the perimeter to create a uniform edge.
25. Dust dough again with flour
26. Rll dough around rolling pin, then unroll onto a well-buttered half sheet tray.
27. Press gently into the corners then crimp edges.
28. Dock the bottom with a fork 40-50 times
29. Spread apple filling evenly across the crust, scraping in all juices.
30. Sprinkle streusel evenly over top.
31. Bake for 45–50 minutes, until the crust and streusel are golden brown and the apples are tender.
32. Cool completely before slicing into squares.

Brian's Notes:

Here's another dish to make a day early to save some oven room.

When you're following the recipe, make sure the butter is completely frozen before you start grating it. This step is important for spreading the butter evenly through the crust, creating those little steam pockets during baking. That's the secret to the pro-level flakiness.