Sheet Pan Apple Pie

Sheet Pan Apple Pie

Yield: Serves 10

Ingredients for the crust:

• 5 cups all-purpose flour, spooned and leveled, plus more for work surface
• 2 tbsp. granulated sugar
• 2 tsp. kosher salt
• 4 sticks cold unsalted butter, cut into pieces
• 1 ½ cups ice-cold water

Ingredients for the filling:

• 2 tbsp. unsalted butter
• 3 1/2 lbs. pie apples, peeled and sliced 1/4-inch thick
• 3/4 cup store-bought sea salt caramel sauce, plus more for serving
• 3/4 cup packed light brown sugar
• 1 tsp. kosher salt
• 1 tsp. lemon juice
• 1/4 tsp. ground cinnamon
• Pinch freshly grated nutmeg
• 6 tbsp. cornstarch
• 2 tsp. pure vanilla extract
• 1 large egg, beaten
• 1 tbsp. coarse sugar
• For serving vanilla ice cream

Directions:

1. Whisk together flour, granulated sugar and salt in a large bowl.
2. Cut in butter with two forks or a pastry blender until pieces are the size of small peas and mixture is crumbly.
3. Drizzle in ice-cold water, stirring until dough starts to come together.
4. Turn dough out onto a work surface and knead just until it comes together. Divide in half.
5. Flatten each half into a rough rectangle (about 9 by 6 inches) and wrap with plastic wrap. Chill at least 2 hours or up to overnight.
6. Make filling next. Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring often, until crisp-tender, 10 to 12 minutes.
7. Stir in caramel sauce, brown sugar, salt, lemon juice, cinnamon, nutmeg and cornstarch. Cook, stirring often, until mixture comes to a simmer and begins to thicken, 2 to 4 minutes.
8. Remove from heat; stir in vanilla. Let cool.
9. Roll one piece of dough on a lightly floured work surface to a 19-by-14-inch rectangle; place in a 15-by-10-inch jelly-roll pan. Cover and chill 30 minutes.
10. Roll out second portion of dough on a lightly floured work surface to a 19-by-14-inch rectangle. Cut out 5 or 6 apple shapes, saving cut-outs and dough for top of pie. Cover and chill dough 30 minutes.
11. Preheat oven to 375 F with oven rack in bottom position.
12. Whisk together egg and 1 tablespoon water in a bowl. Spoon filling into crust in pan. Place top crust over filling.
13. Trim any excess, fold edges under and crimp. Place apple cut-outs on top. Brush crust with beaten egg mixture. Sprinkle with coarse sugar.
14. Bake until golden brown and filling is bubbly, 50 minutes to 1 hour. Cool on a wire rack for 1 hour.
15. Serve with vanilla ice cream and additional caramel sauce.