Apple Slices
Some recipes become instant family treasures, and this Apple Slices dessert is one of them. My sweet cousin Karey made it for us years ago, and Brian and Aidan loved it so much that she took the time to teach me how to make it myself. It has all the cozy flavors of a classic apple pie but without the fuss of crimping edges or worrying about a perfect lattice top.
Recipe Steps
What makes this dessert special is the combination of tender apples, a sturdy yet soft crust, and a thick frosting that melts over the warm top. Whenever I make a pan, it disappears fast.
One tip Karey shared that I always follow: make each crust separately. It might be tempting to double the dough in one bowl, but the texture turns out better when you prepare each crust on its own. It’s a small step that makes a big difference.
This is the kind of dessert that feels homey, shareable, and perfect for any gathering. That glossy drizzle is what takes every bite to another level. And with simple ingredients and easy steps, I think it will become a go-to in your kitchen too.
Apple Slices
Equipment
- 1 16" x 11 ¾" Baking Pan I use a Pampered Chef stoneware pan
Ingredients
Apple Filling
- 5 granny smith apples
- 4 Honey Crisp apples
- 1 C sugar
- 3 Tbsp. flour
- 1 Tbsp. cinnamon
Double Pie Crust (You’ll make this twice)
- 2 ½ C flour
- 1 tsp. salt
- ½ C sugar original recipe calls for 1 Tbsp. but I add more
- 1 tsp. ground cinnamon
- 2 sticks butter softened
- 4 Tbsp. ice water
Frosting
- 2 C powdered sugar
- 2-4 Tbsp. milk
Instructions
Prepare the Apple Filling
- Peel and slice 5 Granny Smith apples and 4 Honeycrisp apples. Place the slices in a large bowl.
- Add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon cinnamon. Stir until the apples are evenly coated.
- Set the bowl aside while you make the crusts, giving the apples a stir now and then.
Double Pie Crust (You’ll make this twice)
- In a large bowl, whisk together the 2 1/2 cups flour, 1 teaspoon of salt, ½ cup sugar, and 1 tsp. ground cinnamon.
- Cut in the butter with a pastry cutter until the mixture looks like pea-sized crumbs.
- Add 2 to 4 tablespoons of ice water to start, mixing with the pastry cutter. As it begins to come together, switch to your hands and gently knead.
- Add more water 1 tablespoon at a time until the dough holds together. (Some batches need up to 9 or 10 tablespoons.)
- Press ithe dough into a rectangle, wrap it in parchment, and refrigerate for at least 1 hour if possible.
Assemble the Apple Slices
- Preheat the oven to 350°F and grease your baking pan. I use a Pampered Chef Stone Bar Pan.
- Roll out the first batch of dough to fit the bottom and sides of the pan. Press it in evenly and patch any cracks so the filling doesn’t leak.
- Give the apples a quick stir, then roll out the second crust.
- Pour the apple mixture into the crust-lined pan and spread it out.
- Lay the second crust on top and seal the edges.
- Bake for 55 to 60 minutes, or until the top is golden brown.
Add the Frosting
- While the apple slices finish baking, whisk together 2 cups powdered (confectioners) sugar and 2–4 tablespoons milk until thick and spoonable.
- Let the apple slices cool for 10 minutes, then drizzle the frosting over the warm top so it melts and spreads beautifully.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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