Instructions
1. Make the Dough (Hands-On: 15 min | Chill: 30+ min)
In a large bowl, whisk together the flour, sugar, and salt .
Keep the butter cold. This is the secret to a flaky crust. Using a cheese grater, grate the cold butter directly into the flour mixture. Grate one stick at a time, pausing to stir it into the flour. If the butter gets too soft, pop the bowl in the freezer for a few minutes. (Alternatively, cube the butter and cut it in using a pastry blender until the mixture resembles coarse crumbs with some pea-sized butter bits.)
Make a well in the center and add ½ cup of ice water. Toss with a fork to combine .
Gradually add more ice water, 1 tablespoon at a time, tossing until the dough is moistened and just holds together when pinched. It should not be sticky. You should still be able to see small flecks of butter .
Turn the dough out onto a lightly floured surface and gently knead it a few times just to bring it together. Divide the dough in half. Shape each half into a 1-inch-thick rectangle (this will make rolling easier later). Wrap each in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days .
2. Prepare the Filling (Hands-On: 10 min)
If using canned filling: No prep needed! You can give it a quick stir to break up any large apple chunks .
If making homemade filling: In a large bowl, toss the sliced apples with both sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla. Set aside while you roll the dough, stirring occasionally .
3. Assemble the Apple Slices (Hands-On: 15 min)
Preheat your oven to 400°F (190°C) . Have a 9×13-inch jelly roll pan or metal baking pan ready. (No need to grease if using a non-stick pan) .
On a lightly floured surface, roll out one rectangle of chilled dough into a rectangle roughly 11×15 inches. Gently transfer it to your pan and press it into the bottom and slightly up the sides. Trim any massive overhang .
Spread the apple filling evenly over the bottom crust .
Roll out the second rectangle of dough to a similar size. Carefully place it on top of the apples. Lightly pinch the top and bottom crusts together around the edges. Don’t worry about sealing it perfectly; you just want the top to be covered .
Use a sharp knife to cut 4-5 slits in the top crust to allow steam to escape .
4. Bake (Total: 40-45 min)
Place the pan in the oven and bake for 40-45 minutes, or until the top crust is a deep golden brown. Rotate the pan halfway through baking to ensure even browning .
Remove from the oven and place the pan on a wire rack to cool completely. It is very important to let them cool all the way before glazing and slicing, or the glaze will melt and the slices won’t be clean .
5. Glaze and Slice (Hands-On: 5 min | Set: 15 min)
Once the apple slices are completely cool, make the glaze. In a small bowl, beat together the powdered sugar, softened butter, vanilla, and 2 tablespoons of milk. Whisk until smooth. It should be thick but pourable. Add the last tablespoon of milk if it’s too thick .
Pour the glaze over the cooled crust and spread it evenly with an offset spatula or the back of a spoon .
Let the glaze set for at least 15 minutes before slicing into 12 large squares or 24 smaller rectangles .
Recipe Notes
The Best Apples: Granny Smith apples are a classic choice because they are tart and hold their shape well during baking. Honeycrisp or a mix of both also work beautifully .
Dough Consistency: If your dough is too dry and crumbly, sprinkle it with another tablespoon of ice water. If it’s too sticky, dust it with a little more flour. The key is to handle it as little as possible .
Make-Ahead & Storage: These slices taste even better the next day. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months .
No Jelly Roll Pan? A 9×13-inch metal baking pan works perfectly. Glass or ceramic dishes can be used, but they may require a slightly longer baking time .
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 40 minutes – 1 hour 45 minutes
Servings: 12-24
Calories: approx. 250-320 kcal per serving (depending on size and filling)
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