Uploaded October 2023 | Updated September 2026, 2 weeks ago
This sheet pan apple pie is a revelation and 's one of my favorite things I've made...maybe ever.
Get 25% off your DS-01 subscription with code BRIAN using my link: seed.com/daily-synbiotic?utm_source=brian_lagerstrom&utm_medium=youtube&utm_campaign=25p&promo_code=brian
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
PIZZA STEEL: amzn.to/3elVdF9
FOOD PROCESSOR: amzn.to/3jF5LT2
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
DIGITAL SCALE: amzn.to/30bNZO3
MICROPLANE: amzn.to/3niIhDK
HALF SHEET PAN: amzn.to/3LEkE6E
HALF SHEET WIRE RACK: amzn.to/41tasDT
FAVORITE PEELER: amzn.to/2HTHeKq
DOUGH SCRAPER: amzn.to/3ZAfT3A
FAVORITE STAINLESS BOWLS: amzn.to/3pTBCTo
ROLLING PIN: amzn.to/3okZc9Z
2QT SAUCEPOT: amzn.to/3Ww7OdM
**As an Amazon Associate I earn from qualifying purchases**
--
INGREDIENTS:
*APPLE FILLING:*
▪1200g (8 whole) granny smith apples, med-large diced
▪125g (1/2c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪50g (1/3c) corn starch
▪15g (1T) lemon juice
▪A small pinch of fresh grated nutmeg
Toss filling until evenly distributed.
--
*STREUSEL TOPPING*
▪375g (3c) ap flour
▪225g (1c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪75g (2/3c) chopped pecans
▪230g (2 sticks) unsalted butter, melted
Mix and fluff until combined and broken down into pea sized pebbles.
--
*CRUST:*
▪300g (2 sticks + 5T) unsalted butter, frozen and grated
▪400g (3 1/3c) AP flour
▪40g (1/4c) sugar
▪6g (1 1/4t) salt
▪130g (1/2c) ice cold water
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.
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.
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. 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.
Bake in a preheated 375F/190C oven on top of a pizza stone or steel for 45-50.
CHAPTERS:
0:00 Intro and mixing crust
2:49 apple filling
4:02 streusel topping
5:09 taking care of my gut (ad)
6:07 rolling out the pie dough
8:15 building and baking the pie
9:50 let’s eat this thing
#applepie #homemadeapplepie
This sheet pan apple pie is a revelation and 's one of my favorite things I've made...maybe ever.
Get 25% off your DS-01 subscription with code BRIAN using my link: seed.com/daily-synbiotic?utm_source=brian_lagerstrom&utm_medium=youtube&utm_campaign=25p&promo_code=brian
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
PIZZA STEEL: amzn.to/3elVdF9
FOOD PROCESSOR: amzn.to/3jF5LT2
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
DIGITAL SCALE: amzn.to/30bNZO3
MICROPLANE: amzn.to/3niIhDK
HALF SHEET PAN: amzn.to/3LEkE6E
HALF SHEET WIRE RACK: amzn.to/41tasDT
FAVORITE PEELER: amzn.to/2HTHeKq
DOUGH SCRAPER: amzn.to/3ZAfT3A
FAVORITE STAINLESS BOWLS: amzn.to/3pTBCTo
ROLLING PIN: amzn.to/3okZc9Z
2QT SAUCEPOT: amzn.to/3Ww7OdM
**As an Amazon Associate I earn from qualifying purchases**
--
INGREDIENTS:
*APPLE FILLING:*
▪1200g (8 whole) granny smith apples, med-large diced
▪125g (1/2c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪50g (1/3c) corn starch
▪15g (1T) lemon juice
▪A small pinch of fresh grated nutmeg
Toss filling until evenly distributed.
--
*STREUSEL TOPPING*
▪375g (3c) ap flour
▪225g (1c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪75g (2/3c) chopped pecans
▪230g (2 sticks) unsalted butter, melted
Mix and fluff until combined and broken down into pea sized pebbles.
--
*CRUST:*
▪300g (2 sticks + 5T) unsalted butter, frozen and grated
▪400g (3 1/3c) AP flour
▪40g (1/4c) sugar
▪6g (1 1/4t) salt
▪130g (1/2c) ice cold water
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.
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.
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. 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.
Bake in a preheated 375F/190C oven on top of a pizza stone or steel for 45-50.
CHAPTERS:
0:00 Intro and mixing crust
2:49 apple filling
4:02 streusel topping
5:09 taking care of my gut (ad)
6:07 rolling out the pie dough
8:15 building and baking the pie
9:50 let’s eat this thing
#applepie #homemadeapplepie
