Sheet pan apple pie

Combine the flour, sugar, salt and grated butter in a food processor.

Freeze the butter first and grate it on the large holes of a box grater so it breaks into tiny flecks.

Pulse about five or six times, just until the butter breaks down into fine, even flecks still distinct from the flour.

Add the ice cold water and pulse in short bursts, adding a little more as needed, using the minimum water that brings the dough together.

Move to a bowl and squeeze firmly to a solid mass without kneading.

Flip onto a long, wide sheet of plastic wrap and massage into a flat eight by 12 rectangle, the rough shape of a sheet tray.

Wrap and refrigerate about 30 minutes to firm the butter and hydrate the flour.

Peel the apples and chop into chunky, relatively uniform one-inch cubes.

Toss the apples with the brown sugar, cinnamon, salt, cornstarch, lemon juice and nutmeg until evenly coated.

For the streusel, combine the flour, brown sugar, cinnamon, salt and chopped pecans in a bowl.

Pour in the melted butter and stir and fluff with a fork to a uniform, crumbly texture with nuggets about half an inch big.

Take the crust out of the fridge and give it 15 minutes to soften enough to roll.

Dust liberally with flour and roll the rectangle out to about an inch or two beyond the width of a half sheet tray, roughly three minutes of rolling.

Set a half sheet tray on the dough and press to leave an outline, then trim the excess about half an inch outside that indent.

Dust with flour, roll the dough up onto the rolling pin and unroll it over a well-buttered half sheet tray.

Tuck the dough into the corners and dimple the edges into a fluted border with a smooth layer of crust across the bottom.

Poke the bottom of the crust with a fork so it does not bubble up during baking.

Spread the sugared apples edge to edge in the crust, then top with the streusel, also edge to edge.

Bake at 375F for about 45 to 50 minutes.

Pull out of the oven, cool, and serve after the turkey.