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Apple Slices

Apple Slices are bar-cookie style pastry layered with spiced, thickened apple filling and a powdered sugar milk glaze. Bake until golden, cool completely, then cut into neat rectangles with a set, sliceable texture.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For pastry
  • 2.5 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 lb unsalted butter, cold and cubed
  • 1 egg yolk
  • 0.667 cup milk Enough to make 2/3 cup with egg yolk
For apple filling
  • 5 apples, peeled and thinly sliced
  • 0.667 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 cup crushed cornflakes prevents soggy bottom
For glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 15x10 rimmed baking sheet. Set it aside so it’s ready for layering.
Make the pastry base
  1. Mix flour, salt, and sugar together. Add cold cubed butter and cut until the mixture looks crumbly.
  2. Add the egg yolk-milk mixture and mix just until the dough comes together. Stop as soon as you don’t see dry flour.
  3. Divide the dough in half and press one half into the bottom of the prepared baking sheet. Aim for an even layer with lightly compacted surface.
  4. Spread the crushed cornflakes over the dough. Press down lightly so they adhere and form a barrier.
Fill and top
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, and cornstarch until evenly coated. The apples should look glossy with a lightly thickened coating.
  2. Spread the apple mixture over the cornflakes in an even layer. Shake the pan gently so the filling settles.
  3. Roll the remaining dough and lay it over the apples. Press the edges to seal so the filling stays enclosed.
Bake, cool, and finish
  1. Bake for 30-35 minutes at 375F until the top is golden. You should see deep browning at the edges and set filling that doesn’t look wet.
  2. Cool the bars completely before cutting. This prevents the filling from spilling and keeps the rectangles clean.
  3. Whisk powdered sugar and milk into a glaze and drizzle it over the cooled bars. Cut into rectangles right after glazing for crisp edges.

Notes

Pro tip: keep the butter cold and handle the dough just until it comes together—this helps the crust bake up tender and flaky. Store in an airtight container in the refrigerator for up to 4 days. Freeze baked bars for up to 2 months (thaw overnight in the fridge) and glaze after thawing if you want the drizzle to look freshest. For a lighter option, use half whole-wheat flour in the pastry for a nuttier flavor while keeping the same layering and bake time.