Sheet Pan Apple Pie with Streusel
This sheet‑pan apple pie combines a flaky butter crust, a sweet‑spiced apple filling, and a crunchy pecan‑streusel topping. It bakes on a half‑sheet tray for an easy, rustic presentation that's perfect for a quick dessert or a casual gathering.
Instructions
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Prepare the crust
Pulse the frozen grated butter together with flour, sugar, and salt in a food processor 4‑5 times until a coarse, grainy texture forms. Add half the ice‑cold water, then continue pulsing while adding the remaining water until the mixture just holds together when squeezed. Gather the dough, wrap it tightly in plastic wrap, and refrigerate for 1 hour. -
Rest and roll the dough
After chilling, let the dough sit at room temperature for 15 minutes. Unwrap and place on a lightly floured surface. Roll it into a rectangle about 15 × 20 in, larger than a half‑sheet pan. Transfer the dough onto a well‑buttered half‑sheet tray, pressing into the corners and crimping the edges. Dock the bottom with a fork. -
Make the apple filling
In a bowl, combine the diced apples with brown sugar, cinnamon, coarse salt, cornstarch, lemon juice, and a small pinch of grated nutmeg. Toss until the apples are evenly coated and the mixture looks glossy. -
Prepare the streusel topping
Mix the flour, brown sugar, cinnamon, coarse salt, chopped pecans, and melted butter. Stir until the mixture breaks down into pea‑sized pebbles. -
Assemble the pie
Spread the apple filling evenly over the prepared crust, including any juices that have accumulated. Sprinkle the streusel topping uniformly over the apples. -
Bake
Place the tray on a preheated pizza stone or steel in a 375 °F (190 °C) oven. Bake for 45‑50 minutes, or until the crust is golden and the streusel is crisp. -
Cool and serve
Allow the pie to rest briefly before cutting. Serve warm, optionally with ice cream or whipped cream.
Tips
For an extra flaky crust, keep the butter and water as cold as possible. If the top browns too quickly, cover loosely with foil during the last 10 minutes of baking.
Video
“I Solved Apple Pies Biggest Problem” by Brian Lagerstrom , watch on YouTube.
About this recipe
The pie’s crust is made by pulsing frozen butter into flour, sugar, and salt, then chilling before rolling out to a large rectangle that fits a half‑sheet pan. The apple filling is tossed with brown sugar, cinnamon, salt, cornstarch, lemon juice, and a pinch of nutmeg, giving it a glossy, spiced texture. A buttery streusel mixed with brown sugar, cinnamon, salt, and chopped pecans tops the filling, adding a crunchy contrast. Once assembled, the pie bakes at 375°F on a pizza stone or steel until the crust is golden and the streusel crisp.
Serve the pie warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. The generous size makes it ideal for sharing, and leftovers reheat well, maintaining the flaky crust and crisp topping.
