While these slices look pretty impressive, they’re actually incredibly simple to make. You need two pie crusts, for which the recipe is below. (But it is basically our All-Butter Pie Crust if you’d like to print it out separately.) (And yes, you can use storebought crust if you’d rather.)
Even if you’re starting with a round of dough, you want to roll it into a rectangle that’s roughly the same size as your jelly roll pan…
… And then press it into the bottom of the pan. If you went a little too big, no big deal, just fold over and press in the edges.
Then, you’re going to take four cups of your favorite apple pie filling and spread it all over the crust. You don’t need to leave a border.
Next, you’ll roll out another rectangle of dough which you place right on top of that apple filling. Press the two crusts together where you can but don’t stress over it. If some filling shows through, that’s fine! And there’s certainly no need to crimp. This is casual business.
Cut a few vents in the top and then bake. It’ll take about forty minutes for that crust to get beautifully golden but then you do need to wait for it to cool.
See, if you didn’t, that icing would run right off and that crusty sugared icing is kind of a necessity here. Once the apple slices have cooled, whisk together some powdered sugar, butter, vanilla, and milk and spread it all over that top crust.
When the icing has hardened, it’s time to slice and serve, which is really the best time. Even if you can’t get to Chicago to try one, these sticky, flaky, gooey slices are a delight right out of your home kitchen.
