Sheet Pan Apple Pie

Bahan-bahan

APPLE FILLING:

• 1200g Granny Smith Apples, Med-Large Diced

• 125g Brown Sugar

• 6g Cinnamon

• 5g Coarse Salt

• 50g Corn Starch

• 15g Lemon Juice

• A Small Pinch Of Fresh Grated Nutmeg

STREUSEL TOPPING

• 375g Ap Flour

• 225g Brown Sugar

• 6g Cinnamon

• 5g Coarse Salt

• 75g Chopped Pecans

• 230g Unsalted Butter, Melted

CRUST:

• 300g Unsalted Butter, Frozen And Grated

• 400g AP Flour

• 40g Sugar

• 6g Salt

• 130g Ice Cold Water

Arahan

APPLE FILLING

1. Toss filling until evenly distributed.

STREUSEL TOPPING

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

PIE CRUST & BAKING

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.