For the Crust:

4 cups all-purpose flour

1 Ÿ cups cold butter, cubed

2 tablespoons sugar

1 teaspoon salt

œ to Ÿ cup ice water

1 egg (for egg wash)

For the Apple Filling:

  • 8–10 medium apples (a mix of Granny Smith & Honeycrisp recommended)
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • ÂŒ cup cornstarch or instant tapioca
  • 2 teaspoons cinnamon
  • ÂŒ teaspoon nutmeg
  • 2 tablespoons lemon juice
  • 2 tablespoons butter, cubed
  • For the Vanilla Glaze:

  • 1 Âœ cups powdered sugar

  • 2–3 tablespoons milk or cream

  • 1 teaspoon vanilla extract

  • Let’s Bake! Step-by-Step Instructions

  • Step 1: Make the Crust

  1. In a large bowl, whisk together flour, sugar, and salt.

  2. Cut in cold butter until mixture resembles coarse crumbs.

  3. Gradually add ice water until dough comes together.

  4. Divide in two (one piece slightly larger), wrap in plastic, and chill 1 hour.

  • Step 2: Prepare the Filling

  1. Peel, core, and slice apples Œ-inch thick.

  2. In a large bowl, toss apples with sugars, cornstarch, cinnamon, nutmeg, and lemon juice.

  • Step 3: Assemble the Apple Slices

  1. Preheat oven to 375°F (190°C).

  2. Roll the larger dough piece to fit a 10×15-inch jelly roll pan.

  3. Transfer dough to pan, pressing gently into corners.

  4. Spread apple filling evenly over crust and dot with butter.

  5. Roll remaining dough to 10×14 inches and place over filling.

  6. Crimp edges to seal and cut several steam vents in top.

  7. Brush with beaten egg wash.

  • Step 4: Bake to Perfection

  • Bake 45–55 minutes until crust is golden and filling is bubbly.

  • Cool completely in pan on wire rack.

  • Step 5: Add the Signature Glaze

  • Whisk together powdered sugar, milk, and vanilla until smooth.

  • Drizzle over cooled pastry.

  • Cut into 12 large rectangles and serve!

  • Pro Tips for Bakery-Worthy Results

  • APPLE SELECTION: Use firm, tart apples for the best texture and flavor balance

  • KEEP IT COLD: Handle dough as little as possible and keep ingredients cold for flaky crust

  • DON’T OVERFILL: Too much filling can make the bottom crust soggy

  • CUT CLEANLY: Use a sharp knife and wipe between cuts for neat slices

  • Serving & Storage Tips

  • SERVE: Room temperature or slightly warmed

  • STORE: Covered at room temperature up to 3 days

  • FREEZE: Wrap unglazed slices tightly and freeze up to 3 months

  • REHEAT: Warm in 300°F (150°C) oven 10–15 minutes

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