American🍰 Sweets & drinks

Sheet Pan Apple Pie

Name: Sheet Pan Apple Pie
Total time: 3 h
Cuisine: American
Ingredients: 300 g unsalted butter, frozen; 400 g all-purpose flour; 40 g sugar; 6 g coarse salt; 130 ml ice cold water; 1200 g Granny Smith apples, medium-large diced; 125 g brown sugar; 6 g cinnamon; 15 ml lemon juice; 50 g corn starch; a pinch fresh grated nutmeg; 375 g all-purpose flour; 225 g brown sugar; 6 g cinnamon; 5 g coarse salt; 75 g chopped pecans; 230 g unsalted butter, melted

⏱ 180 min

An innovative variation on traditional apple pie made on a sheet pan instead of a round pie dish. Features tart Granny Smith apples with a cinnamon pecan streusel topping and buttery crust, delivering a perfect balance of flaky pastry, tender apple filling, and crunchy topping.

Adapted from a video by Brian Lagerstrom

I Solved Apple Pies Biggest Problem

Watch on YouTube

Ingredients

unsalted butter, frozen300 g
all-purpose flour400 g
sugar40 g
coarse salt6 g
ice cold water130 ml
Granny Smith apples, medium-large dicedapproximately 8 whole apples1200 g
brown sugar125 g
cinnamon6 g
lemon juice15 ml
corn starch50 g
fresh grated nutmeg

Steps

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1
Combine 400g flour, 40g sugar, 6g salt, and grated frozen butter in a food processor. Pulse 4-5 times until the mixture resembles coarse gravelly texture.
2
Add half the ice water and pulse once, then add the remaining water and pulse 3-4 more times for about 10 seconds total until pebbly and evenly hydrated. The dough should hold together when squeezed but remain grainy.
3
Transfer the dough to a bowl and gently squeeze it together without kneading. Place on plastic wrap with 3 inches of space on all sides. Pound the dough gently but firmly to flatten it into a rustic rectangle shape. Wrap completely and refrigerate for about 1 hour.
4
Peel and medium-large dice 8 Granny Smith apples to yield about 1200g. Toss with 125g brown sugar, 6g cinnamon, 5g salt, 50g corn starch, 15ml lemon juice, and a pinch of fresh grated nutmeg until evenly coated.
5
In another bowl, combine 375g flour, 225g brown sugar, 6g cinnamon, 5g salt, and 75g chopped pecans. Add 230g melted butter. Mix with a fork until sticky, then use your fingers to fluff and break the mixture into pea-sized crumbles.
6
Remove the rested dough from the refrigerator and let it sit at room temperature for 15 minutes. Transfer to a well-floured work surface and roll into a large rectangle about 15×20 inches (38×50cm), slightly larger than a half sheet tray.
7
Roll the dough onto a rolling pin and carefully unroll it onto a well-buttered half sheet tray. Gently adjust to fill the corners evenly. Fold the overhanging edges backward and crimp with your fingers for a decorative finish. Dock the bottom with a fork to prevent bubbling.
8
Spread the apple filling with all its liquid evenly across the crust from edge to edge. Top evenly with the streusel, crumbling any large clumps to ensure consistent texture throughout.
9
Bake in a preheated 375°F (190°C) oven on top of a pizza steel or stone for 45-50 minutes until the crust is golden brown. Remove from oven and cool for about 10 minutes before slicing.

Sheet Pan Apple Pie

Ingredients

Steps

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