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.
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