Salted Apple Pretzel Pie

Ingredients

• 2 tablespoons unsalted butter
• cubed
• room temperature
• plus more for greasing
• 1 (1/4-ounce) package active dry yeast (about 2 1/4 teaspoons)
• 3 tablespoons (packed) dark brown sugar
• 3 1/4 cups (or more) unbleached bread flour
• 1/2 cup cold pilsner-style beer
• 2 teaspoons fine sea salt
• 2 tablespoons baking soda (optional; see Cooks' Note)
• 9 large Honeycrisp
• Braeburn
• and/or Golden Delicious apples (about 4 1/2 pounds)
• 1/2 cup sugar
• 1/4 cup plus 2 tablespoons all-purpose flour
• 3 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• Unsalted butter (for pan)

Instructions

1. 1

   Grease a very large bowl with butter.

2. 2

   Add 1/2 cup warm water (100-115°F) to the bowl of a stand mixer or another large bowl.

3. 3

   Sprinkle yeast over.

4. 4

   Add brown sugar and stir to dissolve.

5. 5

   Let yeast bloom until foamy, 5-7 minutes.

6. 6

   Stir in bread flour, beer, sea salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula.

7. 7

   Continue to stir until a shaggy mass forms.

8. 8

   Mix with dough hook on medium-low speed until dough forms a smooth ball, about 2 minutes.

9. 9

   Dough should be firm and might be a little tacky, but not sticky.

10. 10

    If dough is still sticky, add flour, 1 Tbsp. at a time, mixing until smooth.

11. 11

    If dough is too dry, add warm water 1 tsp. at a time.

12. 12

    Continue to mix on medium-low speed until dough is elastic, 5-7 minutes. (Alternatively, turn out dough onto an unfloured work surface and knead by hand.) Transfer dough to prepared bowl and cover tightly with plastic wrap.

13. 13

    Let dough rise in a warm place until doubled in volume, about 1 1/2 hours.

14. 14

    Meanwhile, preheat oven to 275°F.

15. 15

    Line a small rimmed baking sheet or pie pan with foil.