Classic Apple Slices

I used to think apple slices were the most boring snack on the planet. My mom would pack them in my lunch box every day, and by the time I ate them, they were brown and mushy. No wonder I always traded them away for cookies.

It wasn’t until I started making them fresh for my own kids that I realized the secret. The key is knowing how to cut them properly and keep them from turning brown. When you do it right, apple slices are crisp, sweet, and actually something kids will ask for. Who knew?

What Kind of Apples Should I Use?

For apple slices, you’ll want to pick apples that hold their shape well during baking and have a good balance of sweet and tart flavors. Granny Smith apples are a classic choice because they stay firm and their tartness pairs nicely with the sweet pastry. Honeycrisp, Braeburn, or Jonathan apples also work great since they won’t turn to mush when cooked. If you prefer a sweeter filling, try Gala or Fuji apples, but keep in mind they might get a bit softer. Whatever variety you choose, make sure your apples are fresh and firm to the touch – avoid any that feel soft or have brown spots.

Options for Substitutions

This recipe has some room for swaps, though a few ingredients work best as-is:

• Lard: If you can’t find lard or prefer not to use it, cold butter or vegetable shortening work well. Use the same amount and make sure it’s cold when you work it into the flour for the best pastry texture.
• Apple dessert filling: You can make your own by cooking down sliced apples with sugar, cinnamon, and a bit of cornstarch, or swap in other fruit fillings like cherry or peach. Canned pie filling works too.
• All-purpose flour: Stick with all-purpose flour for this recipe – it gives you the right texture for the pastry. Other flours might make your crust too dense or crumbly.
• Whole milk: For the glaze, you can use any milk you have on hand, or even heavy cream for a richer flavor. Start with less and add more until you get the consistency you want.
• Egg yolks: If you only have whole eggs, use 1 whole egg instead of the 2 yolks. Your pastry might be slightly less tender, but it’ll still taste great.

Watch Out for These Mistakes While Baking

The biggest mistake when making apple slices is overworking the dough, which can result in a tough, chewy crust instead of the flaky, tender pastry you want – mix just until the ingredients come together and handle the dough as little as possible.

Another common error is not sealing the edges properly, allowing the apple filling to leak out during baking and create a messy pan, so make sure to crimp or press the edges firmly with a fork.

Temperature control is crucial here – if your oven runs too hot, the crust will brown before the apples are properly cooked, so consider using an oven thermometer and tent with foil if the top gets too dark.

For the glaze, add the milk gradually rather than all at once, as you might need less or more depending on your desired consistency, and wait until the bars are completely cool before glazing to prevent it from melting off.

What to Serve With Apple Slices?

These apple slices are perfect on their own, but they really shine when served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The warm, flaky pastry and sweet apple filling pair beautifully with the cool creaminess, making each bite feel like a cozy hug. I also love serving them alongside a hot cup of coffee or spiced cider, especially during fall when the flavors just feel right together. For a special touch, try drizzling a little extra caramel sauce over the top or sprinkling some cinnamon before serving.

Storage Instructions

Keep Fresh: Apple slices taste best when stored covered at room temperature for up to 2 days, or in the refrigerator for up to a week. The pastry stays nice and tender when you cover the pan with foil or plastic wrap. I like to cut individual portions and wrap them separately for easy grabbing throughout the week.

Freeze: These apple slices freeze really well for up to 3 months! Cut them into serving pieces first, then wrap each piece in plastic wrap before placing in a freezer bag. This way you can thaw just what you need instead of the whole pan.

Serve: Thaw frozen pieces at room temperature for about an hour, or pop them in the microwave for 20-30 seconds if you want them warm. The glaze might look a little different after freezing, but the flavor is still wonderful. You can always drizzle on a bit of fresh glaze if you want it to look perfect again.

Preparation Time	30-45 minutes
Cooking Time	40-50 minutes
Total Time	70-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4000
• Protein: 30-34 g
• Fat: 155-165 g
• Carbohydrates: 570-600 g

Ingredients

For the pastry dough:

• 1/2 tsp baking powder
• 2 egg yolks (room temperature for better binding)
• 3/4 cup lard (unprocessed, not hydrogenated)
• 1/2 cup water (cold water helps with flakiness)
• 2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp kosher salt (Diamond Crystal preferred for texture)

For the apple layer:

• 32 oz apple dessert filling (or use Comstock apple pie filling)

For the glaze:

• 1 cup confectioners’ sugar (sifted to remove lumps)
• 1/2 tsp vanilla extract
• 2 tbsp butter (softened to room temperature)
• 2 tbsp whole milk (add more to reach desired consistency)

Step 1: Make the Pie Dough

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup lard
• 1/2 cup cold water
• 2 egg yolks
• 1 tsp lemon juice

Sift together the flour, baking powder, and kosher salt in a large bowl to aerate and combine the dry ingredients evenly.

Cut the cold lard into small cubes and add to the flour mixture, then use a pastry cutter or your fingertips to work the lard into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining—this creates the flaky texture.

In a small bowl, whisk together the cold water, room temperature egg yolks, and freshly squeezed lemon juice.

Pour this wet mixture over the flour mixture and gently mix with a fork until just combined into a shaggy dough.

I like to use cold water specifically because it helps keep the fat from melting and creates those beautiful flaky layers in the crust.

Step 2: Assemble the Apple Slices in the Pan

• pie dough from Step 1
• 32 oz apple dessert filling

Divide the dough from Step 1 into two equal portions.

Working with the first half, roll it out between two pieces of parchment paper to fit a 9×13 inch baking pan, then transfer it to the pan by peeling away the parchment and pressing gently to fit the bottom.

Spread the apple filling evenly over the bottom crust, then roll out the second half of dough to the same size.

Carefully flip the top crust over the filling using the parchment as an aid.

Pinch the edges of the two crusts together to seal, then use a sharp knife to make several slits across the top crust—these vents allow steam to escape and prevent the filling from bubbling over.

Step 3: Bake the Apple Slices Until Golden

Preheat your oven to 400°F.

Place the assembled pan on a baking sheet (to catch any drips) and bake for 40 minutes until the top crust is deep golden brown and the filling just starts to bubble through the vents.

Remove from the oven and let cool completely at room temperature—this is important because the filling needs to set inside the crust before you add the glaze, or it will be too soft to cut into neat squares.

Step 4: Make and Apply the Confectioners’ Glaze

• 1 cup confectioners’ sugar
• 2 tbsp butter
• 1/2 tsp vanilla extract
• 2 tbsp whole milk

While the apple slices cool, prepare the glaze by combining the sifted confectioners’ sugar, softened butter, vanilla extract, and 2 tablespoons of whole milk in a bowl.

Mix until completely smooth, adding a little more milk if needed to reach a pourable but not runny consistency—I find that about 2 to 3 tablespoons total works best for a glaze that drips slightly but holds its shape.

Once the apple slices have cooled completely, spread or drizzle the glaze evenly over the entire surface.

Allow the glaze to set for about 15-20 minutes before cutting.

Step 5: Cut and Serve

Using a sharp knife, cut the glazed apple slices into even squares or rectangles.

For clean cuts, wipe the knife blade between cuts with a damp cloth to prevent the glaze and filling from dragging.