Sheet Pan Apple Pie

1. Drain apple slices, reserving 1 cup liquid. Measure 12 cups drained apple slices.
2. Combine brown sugar, granulated sugar, cornstarch, cinnamon and nutmeg in a saucepan. Gradually stir in the reserved apple liquid or water.
3. Cook over medium heat, stirring frequently, until the mixture begins to thicken. Stir in lemon juice.
4. Gently fold the sauce into the drained apple slices until evenly coated.
5. Lightly grease a parchment-lined half-sheet pan. Spread the apple filling evenly in the prepared pan.
6. Remove Bridgford White Whole Wheat Sheet Dough #6729 from the freezer. Allow dough to thaw approximately 15–20 minutes, or just until pliable but still cold.
7. On a lightly floured work surface, roll the cold dough to fit the half-sheet pan, approximately 18″ x 13″. For best results, roll while the dough is still cold.
8. Place the rolled dough over the apple filling and gently fit the dough to the edges of the pan. Cut several small vents in the top to allow steam to escape. Brush lightly with melted butter.
9. Allow the assembled apple pie to proof in a warm area for approximately 20–30 minutes, or until the dough is slightly puffy. Do not overproof.
10. Bake at 325°F convection for approximately 20–25 minutes, or until the crust is golden brown and fully baked and the apple filling is hot and bubbly.
11. Allow to stand approximately 10 minutes before portioning.
12. Cut 6 x 4 into 24 equal servings.

Variations:

Other creditable canned or frozen fruits may be substituted for the apples to create different seasonal varieties. Try peaches, cherries, blueberries or mixed berries. Adjust the amount of liquid, thickener and added sugar as needed based on the fruit selected. Verify the quantity and meal pattern contribution of substituted fruits using the USDA Food Buying Guide.