Sheet Pan Apple Pie

Ingredients


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

Directions

Crust

1. To make the crust, add 400g all-purpose flour, 40g sugar, and 6g salt to a food processor.
2. Pulse to combine.
3. Add grated frozen 300g unsalted butter, frozen and grated and pulse 5-6 times, until the mixture forms coarse gravelly pieces.
4. With the processor running, stream in half the 130g ice-cold water, then the remaining half, pulsing just until the dough begins to clump when squeezed — it should still look pebbly.
5. Transfer dough to a bowl and press together into a cohesive mass.
6. Wrap tightly in plastic wrap and flatten into a rectangle (approx 8”x12”).
7. Chill 30 minutes to 1 hour.

Apple filling

8. Make the filling and streusel while the dough chills.
9. To make the filling, combine 1200g Granny Smith apples, medium diced, 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.
10. Toss until evenly coated and set aside.

Streusel

11. In another bowl, make the streusel topping by combining 375g all-purpose flour, 225g brown sugar, 6g cinnamon, 5g coarse salt, and chopped 75g pecans, chopped.
12. Pour in 230g unsalted butter, melted and mix with a fork until the mixture forms small, pea-sized crumbles.

Combine

13. After at least 30 minutes of chilling the dough, remove from fridge and let sit 15 minutes at room temperature to soften slightly.
14. On a well-floured surface, roll into a 15 × 20 inch (38×50 cm) rectangle — slightly larger than a half sheet tray. Trim sides into straight lines around the perimeter to create a uniform edge.
15. Dust dough again with flour, roll dough around rolling pin, then unroll onto a well-buttered half sheet tray.
16. Press gently into the corners then crimp edges. Dock the bottom with a fork 40-50 times
17. Spread apple filling evenly across the crust, scraping in all juices.
18. Sprinkle streusel evenly over top.
19. Bake at 375°F (190°C) on top of a preheated pizza stone or steel for 45–50 minutes, until the crust and streusel are golden brown and the apples are tender.
20. Cool completely before slicing into squares.

I created this version of apple pie to give you all the best ratios you’re missing in trad apple pie. My sheet pan version has the perfect balance of buttery crust, tart apples, and crunchy streusel in every piece — plus the sheet pan format makes it easier to bake for a crowd.

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.