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Apple Slices

Apple slices bar cookies with a flaky layered pastry crust and a spiced apple filling baked until golden, then finished with a thin powdered sugar glaze drizzle. Thin-sliced apples are thickened with cornstarch and layered over crushed cornflakes to help prevent a soggy bottom.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
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
  • 2 tbsp milk Add enough milk to reach 2/3 cup total with the 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
 

Prepare and make the pastry
  1. Preheat the oven to 375F and grease a 15x10 rimmed baking sheet with a light coating of grease.
  2. In a mixing bowl, combine all-purpose flour, salt, and sugar; cut in the cold butter until the mixture looks crumbly.
  3. Add the egg yolk and enough milk to make 2/3 cup, then mix until the dough just comes together—don’t overwork it.
Assemble the bars
  1. Divide the dough in half, press one half into the bottom of the prepared baking sheet, and make an even layer.
  2. Scatter the crushed cornflakes over the dough in a single layer to form a dry barrier.
  3. In a bowl, toss the apple slices with granulated sugar, cinnamon, nutmeg, and cornstarch, then spread them evenly over the cornflakes.
  4. Roll the remaining dough, lay it over the apples, and press the edges firmly to seal.
Bake and finish
  1. Bake for 30-35 minutes at 375F until the top is golden and the pastry looks set.
  2. Cool completely so the filling thickens before slicing.
  3. Whisk powdered sugar with 3 tablespoons milk and drizzle stripes over the cooled bars, then cut into rectangles.

Notes

Pro tip: cool the pan completely before cutting—warm bars will look loose even if they’re set in the oven. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months (freeze uncovered until firm, then wrap). For a slightly lighter option, replace half the butter with an equal amount of cold solid vegetable shortening for similar flakiness.