Ingredients
Equipment
Method
- Step 1: Preheat your oven to a cozy 375°F (190°C). While it's warming up, grab a large bowl and whisk together your flour, granulated sugar, and salt for the crust.
- Step 2: Take your cold, cubed butter and cut it into the flour mixture. You can use a pastry cutter, or your fingers, until the mixture looks like coarse crumbs.
- Step 3: In a separate small bowl, beat your eggs, then add the cold water and mix well.
- Step 4: Slowly add this egg mixture to your flour and butter mixture, stirring gently until the dough just starts to come together. If it feels too dry, add a tiny bit more cold water, one tablespoon at a time, until it forms a cohesive ball. Be careful not to overmix.
- Step 5: Divide that beautiful dough into two equal parts. Wrap each part in plastic wrap and pop them into the fridge to chill for at least 30 minutes.
- Step 6: While your dough is chilling, combine your thinly sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl. Toss everything together until those apple slices are beautifully coated.
- Step 7: Once your dough is nicely chilled, roll out one portion on a lightly floured surface into a rectangle, about 1/4 inch thick. Carefully transfer this dough onto a greased or parchment-lined baking sheet.
- Step 8: Evenly spread your delightful apple filling over the dough. Then, drizzle the melted butter over the top of the apples.
- Step 9: Roll out the second portion of dough to the same size and gently place it over the apples. Pinch the edges of both crusts together to seal. Don't forget to cut a few small slits on top of the crust.
- Step 10: Bake for 40-45 minutes, or until that crust is a gorgeous golden brown and you can see the apple filling bubbling happily through the slits.
- Step 11: While your apple slices cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a bowl until it's super smooth to make the glaze.
- Step 12: Once your apple slices are warm (but not piping hot), generously drizzle that glorious glaze over them. Slice 'em up and serve immediately.
Notes
Make it your own by experimenting with apple varieties (a mix of sweet and tart like Honeycrisp and Granny Smith, or all Granny Smith for a tarter slice, all Gala for sweeter). Add a pinch of ground ginger or cardamom to the apple filling for extra warmth. For a faster prep, use two store-bought refrigerated pie crusts. For decadence, drizzle warm caramel sauce over the glaze, or sprinkle chopped pecans or walnuts over the filling for crunch. These slices are divine served warm with vanilla bean ice cream.
For a flaky crust, ensure you use very cold butter and cold water, and avoid overmixing the dough to prevent toughness. Slice apples uniformly thin for even cooking. Adjust sugar based on the tartness of your apples. Let the baked slices cool for about 10-15 minutes before glazing; if they're too hot, the glaze will melt off. You can prepare the dough up to 2 days in advance and keep it chilled.
Store baked apple slices covered loosely at room temperature for up to 1-2 days, or in an airtight container in the refrigerator for 3-4 days. To reheat, microwave individual slices for 15-30 seconds, or warm gently in a preheated oven at 300°F (150°C) for 5-10 minutes. Unglazed baked slices can be frozen for 2-3 months by wrapping tightly; thaw overnight in the fridge, reheat, then glaze.