Step 2: Make the Crust
In a bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Divide into two equal portions, shape into discs, wrap in plastic, and chill for 30 minutes .
Step 3: Roll Out the Dough
On a floured surface, roll one disc of dough into a rectangle slightly larger than your pan. Transfer to the prepared pan, pressing it gently into the edges.
Roll out the second disc for the top crust and set aside.
Step 4: Prepare the Filling
In a large bowl, toss sliced apples with sugars, flour, cinnamon, nutmeg, vanilla, and lemon juice until evenly coated.
Step 5: Assemble the Pie
Spread the apple filling evenly over the bottom crust. Top with the second rolled-out dough, trimming and crimping the edges to seal.
Cut slits in the top crust to allow steam to escape. Brush with egg wash and sprinkle with coarse sugar if desired.
Step 6: Bake
Bake for 45–55 minutes , until the crust is golden brown and the filling is bubbling. Rotate the pan halfway through for even baking.
Step 7: Cool & Serve
Let cool for at least 30 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
Why This Recipe Works
Sheet Pan Magic : Bakes evenly and feeds a crowd without the hassle of traditional pie slicing.
Cold Butter Trick : Ensures a flaky, tender crust every time.
Spiced Apple Filling : Classic flavors with a customizable twist for personal preference.
Variations to Try
Gluten-Free Option : Use gluten-free pie dough and flour blend.
Vegan Version : Substitute vegan butter and use a flax egg wash.
Add-Ins : Stir in raisins, chopped pecans, or caramel drizzle for extra flair.
Topping Swap : Add a crumb topping instead of a second crust for a rustic look.
Tips for Success
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