Sheet tray apple slab pie with pecan streusel
Brian Lagerstrom · ♥ 21.9K likes · 521.7K views · 10 min video
Read about fruit pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
Grate frozen butter on the largest holes of a box grater. Very cold butter resists unifying with the flour.
- 400 g all-purpose flour
- 40 g sugar
- 6 g salt
Pulse the flour, sugar, salt and grated frozen butter in a food processor four to five times, until just barely a coarse gravelly texture.
- 130 g ice water
Add half the ice water with the chopper off, pulse, then the rest, pulsing three to four more times for about ten seconds total until pebbly and evenly damp.
The dough should not be fused but should hold together when squeezed. Add a little more water if drier than that; too much water forms gluten and makes a bready, chewy pastry.
Set the clod on plastic wrap, fold in the top and bottom leaving three inches each side, close the sides with room to expand, flip onto the folded plastic and pound flat into a rustic rectangle.
Refrigerate about one hour to relax the gluten, re-firm the butter and slowly hydrate the flour.
Peel eight Granny Smiths and cut into a rustic medium large dice.
- 1200 g Granny Smith apples
- 125 g brown sugar
- 6 g cinnamon
- 5 g salt
- 50 g cornstarch
- 15 g lemon juice
- nutmeg
Toss the apples with the brown sugar, cinnamon, salt, cornstarch, lemon juice and grated nutmeg until evenly coated.
- 375 g all-purpose flour
- 225 g brown sugar
- 6 g cinnamon
- 5 g salt
- 75 g pecans
- 230 g melted butter
Combine the flour, brown sugar, cinnamon, salt and chopped pecans, add the melted butter and fold together with a fork.
Once pebbly and hydrated, fluff the crumble by hand until broken into pebbles about the size of a pea; large clods bake dry and powdery.
Pecan streusel
Rest the dough 15 minutes if too firm to roll, then roll slowly and deliberately on a very well floured surface, rolling out the corners to keep the rectangle and flipping and flouring two or three times.
Rolling the crust into a big rectangle
Roll to an even sheet about 15 by 20 inches, one to two inches wider than a half sheet tray all round, and trim the sides straight.
- butter
Roll the crust onto the pin and unroll it onto a well buttered half sheet tray, scoot it into the corners, fold the overhang back over itself so it cannot slump, and finger crimp the edge.
Fitting the crust to a half sheet tray
Spread the apples and their drippings crust to crust, filling any gaps, then add the streusel, working it into the voids and crumbling down any large clots.
Bake at 375F for 45 to 50 minutes on a pizza steel or stone; about 10 minutes longer without one.