Glazed Apple Slices

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Glazed Apple Slices
Cinnamon scented apples bake up beautifully in a flaky pie crust that is topped with a simple powdered sugar glaze in this family-favorite fall recipe!
Ingredients:
For the crusts:
4 cups flour (Aisle 6)
¼ cup sugar (Aisle 6)
1 cup salted butter, cut into large pieces (Dairy)
2 TBSP lard (Meat) or shortening (Aisle 6)
½ cup ice water
For the filling:
2 pounds baking apples (about 8 - 12, depending on size), peeled and sliced thin (Produce)
1 TBSP lemon juice (Produce)
3 TBSP corn starch (Aisle 6)
1 cup brown sugar (Aisle 6)
1 tsp. ground cinnamon (Aisle 6)
½ tsp. ground ginger (Aisle 6)
¼ tsp. ground nutmeg (Aisle 6)
¼ tsp. ground allspice (Aisle 6)
Pinch of cloves (Aisle 6)
½ tsp. kosher salt (Aisle 6)
1 tsp. Vanilla extract (Aisle 6)
1 egg whisked with 1 TBSP water (Dairy)
For the glaze:
2 cups powdered sugar (Aisle 6)
2 TBSP whole milk (Dairy)
2 tsp. vanilla extract (Aisle 6)
Directions:
For the crusts:
In a large mixing bowl, whisk together the flour and sugar. Using your hands, press the butter and lard into the dry mixture. Do this by pushing each large piece in between your thumb and index finger. This will sort of flatten out the butter pieces and break them up.
Working slowly, add the ice water to the dry mixture, one tablespoon at a time, mixing well after each addition (about 1 minute). When dough begins to form a ball, sprinkle with a few more drops of water to full bring it together.
Divide dough in half, pat each half into a small square, sprinkle with a few more drops of water, and wrap tightly in plastic. Chill in fridge for at least 1 hour, if not longer, preferably overnight.
When ready to roll out crust, lightly dust work surface and rolling pin with flour. Roll one batch of dough into a rectangle that is 1 inch larger on all sides than your pan. Place the first batch of rolled dough in the pan, cover lightly with plastic wrap and place in fridge to chill and relax.
Roll out the second crust to another rectangle of the same size and place on cookie sheet or cutting board lined with parchment or a silicone baking mat. Place in fridge to stay cool while you prepare the filling.
For the filling:
Preheat oven to 350 degrees. In a large bowl pour the lemon juice over the sliced apples and toss to coat. Do the same with the corn starch.
Add the brown sugar, spices, salt, and vanilla extract to the bowl. Tossing to coat.
Before adding the filling to the pan, brush the bottom crust lightly with egg wash and prick all over with a fork.
Pour the filling into the prepared crust, spreading it out to ensure apples are in an even layer, and top with the second crust. Fold the top crust over the bottom and pinch to seal, crimping with fingertips. Brush top crust with egg wash and slice slits in the top to release steam from baking.
Bake in preheated oven 40 - 45 minutes, or until crust is golden brown, apples are tender, and filling is bubbling.
Remove from oven and cool on wire rack for at least one hour.
For the glaze:
When slices are nearly cool, whisk together the powdered sugar, milk, and vanilla extract until smooth (glaze will be quite thick, that’s what we want!). Spread glaze over cooled apple slices. Slice into 12 equal squares and serve.
If preparing the crust a day in advance: remove from refrigerator 30 minutes prior to rolling out. This will help prevent the crust from cracking at the edges when rolling.
If preparing the apples a day in advance: toss with ¼ cup lemon juice and omit the 1 TBSP lemon juice from the original recipe the following day. Proceed with remaining recipe as written.
Slices can be covered and refrigerated for up to five days.