---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=vdH_3TWYpJI
hero: https://bsteph.imgix.net/sheet-pan-apple-pie.png
tags: [dessert, holiday]
draft: true
---

# Sheet Pan Apple Pie


## Crust

1. To make the crust, add (400 g)[all-purpose flour], (40 g)[sugar], and (6 g)[salt] to a food processor.
2. Pulse to combine.
3. Add grated frozen (300 g)[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 (130 g)[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

1. Make the filling and streusel while the dough chills.
2. To make the filling, combine (1200 g)[Granny Smith apples, medium diced], (125 g)[brown sugar], (6 g)[cinnamon], (5 g)[kosher salt], (50 g)[corn starch], (15 g)[lemon juice], and a (small pinch)[fresh grated nutmeg] in a large bowl.
3. Toss until evenly coated and set aside.

## Streusel

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

## Combine

1. After at least 30 minutes of chilling the dough, remove from fridge and let sit 15 minutes at room temperature to soften slightly.
2. 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.
3. Dust dough again with flour, roll dough around rolling pin, then unroll onto a well-buttered half sheet tray.
4. Press gently into the corners then crimp edges. Dock the bottom with a fork 40-50 times
5. Spread apple filling evenly across the crust, scraping in all juices.
6. Sprinkle streusel evenly over top.
7. 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.
8. 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.