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5 from 1 vote

Glazed Apple Slices

Cinnamon scented apples bake up beautifully in a flaky pie crust that is topped with a simple powdered sugar glaze. It’s Fall fruit-flavored heaven!
Prep Time40 mins
Cook Time45 mins
Chill Time1 hr
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: Apples, Baking, Dessert, Pie
Servings: 12 servings
Calories: 495kcal

Equipment

  • 12x9 inch Jellyroll Pan
  • Rolling Pin
  • Pastry Brush

Ingredients

For the crusts:

  • 4 cups flour
  • 2 TBSP sugar
  • 2 tsp. Kosher salt
  • 1 cup unsalted butter cut into large cubes and chilled
  • 1/2 cup ice water

For the apple filling:

  • 2 pounds baking apples such as Granny Smith, peeled and sliced thin
  • 1 TBSP lemon juice
  • 3 TBSP corn starch
  • 1 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • Pinch of cloves
  • 1/2 tsp. of salt
  • 1 tsp. Vanilla extract
  • 1 egg whisked with 1 TBSP water

For the glaze:

  • 2 cups powdered sugar sifted
  • 2 TBSP whole milk
  • 2 tsp. vanilla extract

Instructions

For the crusts:

  • In a large mixing bowl, whisk together the flour, sugar, and salt. Using your hands, press the butter into the dry mixture. Do this by pushing each large piece of butter in between your thumb and index finger. This will sort of flatten out the butter pieces and break them up. The butter pieces should be the size of walnut or pecan halves.
  • Working slowly, add the ice water to the dry mixture, one tablespoon at a time, mixing well after each addition (about 1 minute). Dough should just barely stick together when pressed together firmly with both hands (you will not use all of the water, this is ok!).
  • Divide dough in half, pat into a round disk or small square, sprinkle with a few drops of water, and wrap tightly in plastic. Chill in fridge for at least 1 hour, if not longer, preferably overnight.
  • When ready to roll out, lightly dust work surface and rolling pin with flour. Roll one batch of dough into a rectangle that is 1 inch larger on all sides than your jellyroll pan. Place the first batch of rolled dough in the pan and prick with a fork. Place in fridge to chill.
  • Roll out the second crust to another rectangle of the same size and place on cookie sheet or cutting board lined with parchment. Place in fridge to stay cool while you prepare the filling.

For the filling:

  • Preheat oven to 350 degrees.
  • In a large bowl pour the lemon juice over the sliced apples and toss to coat. Do the same with the corn starch.
  • Add the brown sugar, spices, salt, and vanilla extract to the bowl. Tossing to coat.
  • Pour the filling into the prepared crust in the jellyroll pan and top with the other crust. Fold top crust over the bottom and pinch to seal, crimping with fingertips. Brush crust with egg wash and slice slits in the top to release steam.
  • Bake in preheated oven 40 - 45 minutes, or until crust is golden brown and apples are tender.
  • Remove from oven and cool on wire rack for at least one hour.

For the glaze:

  • When slices are nearly cool, whisk together the 2 cups powdered sugar, 2 TBSP milk, and 2 tsp. vanilla extract until smooth. Spread glaze over cooled apple slices. Slice into 12 equal squares and serve.

Notes

  • If preparing the crust a day in advance: remove from refrigerator 30 minutes prior to rolling out. This will help prevent the crust from cracking at the edges when rolling.
  • If preparing the apples a day in advance: toss with ¼ cup lemon juice and omit the 1 TBSP lemon juice from the original recipe the following day. Proceed with remaining recipe as written.
  • I learned my pie crust method from the Pie Whisperer herself, Erin McDowell. I cannot recommend her book, The Fearless Baker, enough!

Nutrition

Serving: 1square | Calories: 495kcal | Carbohydrates: 85g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 409mg | Potassium: 158mg | Fiber: 3g | Sugar: 48g | Vitamin A: 514IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg