California Grape and Apple Sheet Pan Pie

DIRECTIONS

To make the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the butter and toss with flour. Smash each cube of butter flat with hands then stir in the cold water with a fork. Knead lightly until dough comes together in a ball. Transfer to a floured work surface and roll into a 10 x 15-inch sheet with a well-floured rolling pin. Fold each short side into the middle and close like a book. Fold it once more to make a thick block and cut in half. Wrap each piece in plastic and chill at least 30 minutes or up to overnight.

For the filling: In a large bowl, combine apples, grapes, sugar, flour, lemon juice, and pinch of salt; set aside.

To assemble the pie: Heat the oven to 375 F. Roll one half of the dough out to an 18 x 13-inch rectangle. Transfer to a 10 x 15-inch heavy baking sheet; place in refrigerator to chill while rolling out the top sheet. Roll out the remaining dough to another 18 x 13-inch rectangle and cut with a pastry cutter into 1 1/2-inch wide strips. Transfer the filling into the pastry and spread evenly. Lay the dough strips on top of the filling in a lattice pattern and crimp the sides together. Mix the egg with a tablespoon of water and brush the top of the pie. Sprinkle with Demerara sugar and bake until filling is bubbling and crust is nicely browned, about 45-50 minutes. Let cool, then slice and serve.