Ingredients
- For the Pie Dough:
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 ¼ cups unsalted butter, chilled (2 ½ sticks)
- ½ cup ice water (plus more as needed)
- For the Filling:
- 4 cups apple pie filling (canned is fine)
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 2 tablespoons whole milk
Instructions
- For the Pie Dough: In a large bowl, stir together the flour, sugar, and salt.
- Grate one stick of butter into the flour mixture using a cheese grater. If the butter gets too soft, place it in the freezer to firm up before continuing. Repeat this process until all butter is grated, stirring the mixture between sticks. (Alternatively, you can cube the butter and use a pastry blender or two forks to cut it in.)
- Create a well in the center of the flour mixture, then add ½ cup of ice water. Toss with a fork until combined.
- Gradually add 2 tablespoons of cold water at a time, stirring after each addition, until the dough is moist and holds together easily. The dough should not be sticky and should still have small pieces of butter visible.
- On a lightly floured surface, knead the dough quickly to bring it together. Divide it in half and flatten each half into a 1-inch thick rectangle.
- Wrap each rectangle in plastic wrap and chill for at least 30 minutes.
- To Assemble: Preheat the oven to 400°F. Set aside a 9×13-inch jelly roll pan.
- Lightly dust your work surface with flour. Roll out one rectangle of dough to fit the size of the jelly roll pan. Press it into the bottom of the pan.
- Spread the apple filling evenly over the dough.
- Roll out the second rectangle of dough to the same size, then lay it over the apple filling. Pinch the edges of the dough together (don’t worry about sealing it completely).
- Slice a few vents in the top crust to allow steam to escape, then bake for about 40 minutes, rotating the pan halfway through, until the crust is golden brown.
- Remove the pan from the oven and cool on a wire rack.
- For the Glaze: Beat together the powdered sugar, butter, vanilla, and milk until smooth.
- Spread the glaze evenly over the top of the cooled apple slices. Let it set and harden before slicing into squares.
Notes
- Ensure the butter stays cold throughout the pie dough process to achieve a flaky crust.
- If you don’t have a jelly roll pan, you can use any similar-sized baking dish.
- Feel free to use homemade apple pie filling if you prefer over canned filling.
- This can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
