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If you’ve been around here before, then you know that one of my most prized possessions is this cookbook made by my mother-in-law and given to us for Christmas about 23 years ago. She passed away a couple of months ago, which has made this cookbook even more priceless to me.

One of the BEST recipes my husband grew up with is Apple Pie Slices. I have never been a huge fan of apple pie, but this is one version I really LOVE!

I’ve always wondered if my mother in law found this recipe on a Kellogg’s Cornflakes advertisement. Her recipe uses “2/3 cup crushed cornflakes” underneath the apples. This is so funny to me, and I started leaving those out a very long time ago. I could never tell they were there, and I’m not sure what the purpose is in putting them in.

Begin by cutting the butter or shortening into the flour. I prefer shortening just because the butter makes this dough even MORE soft and difficult to work with. You want it crumbly, but it will hold together well when pressed.

Next crack an egg and separate the yolk and white. Set aside the white for later. Put the yolk into a measuring cup, then add enough milk to make it 2/3 cup.

Whisk the egg yolk and milk together then pour into the flour mix. Gently mix together just till well blended. One of the keys to a flaky pastry is to not over work the dough.

To be honest – this pastry dough is the hardest I’ve ever worked with. It is very soft and sticky, BUT VERY much worth it!

It is DEFINITELY necessary to roll this dough out between two sheets of plastic wrap. Roll out the first half, and peel off one side of the plastic. Lay that side over onto the bottom of a large baking sheet. Then, carefully peel the top sheet of plastic off before adding the sliced apples.

We suggest a mix of apple varieties. I mostly use Granny Smith with a few Honeycrisp mixed in. It deepens the flavor!

Peel and slice the apples, then pile them on over the bottom crust. Leave about 1 inch around the edge.

Next pour the cinnamon and sugar mix evenly over the apples. Do NOT skimp on the ammount. It can seem like a lot, but as it bakes it carmelizes with the apples and creates a beautiful, syrupy filling.

Next roll out the second half of the pastry. Peel one side of plastic off, then lift and lay that side down on the apples. Carefully peel the other piece of plastic off. Roll up and pinch around the edges to seal. If you have any tears or holes in the pastry, I tear a bit of excess off the edge to patch it up. It does not need to be perfect or beautiful! It will still turn out!

Preheat the oven to 400 degrees. Whip up the egg white till stiff. I use electric beaters or a hand blender in a deep bowl to keep it from spraying.

Place the whipped egg white in clumps over the top, then use the back of a spoon to spread it all over the top. Be careful not to break up the whites.

Put it in the oven to bake at 400 degrees for 40 minutes. As soon as it comes out of the oven, make a glaze with powdered sugar and lemon juice.

Drizzle the glaze over the top, and let cool for at least 30 minutes before cutting into it.

Time to enjoy this Super FLAKY pastry filled with carmelized cinnamon apples.

Other recipes you will love –

Apple Pie Slices

Slab apple pie cut into squares is an old family recipe that my husband grew up with. The crust is very flaky and so worth it. A great option to replace apple pie and will serve more people.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American


  • 1 12×17 large baking sheet
  • rolling pin or large heavy glass w/no handle and a smooth outside
  • plastic wrap
  • electric beaters



  • 2 ½ cups All-purpose white flour
  • 1 Tbsp white sugar
  • 1 tsp salt
  • 1 cup shortening may substitute butter, but the dough will be stickier and harder to work with.
  • 1 egg
  • milk enough to make ⅔ cup with the yolk added


  • 5-6 cups apples, peeled and sliced
  • 1 ½ cups white sugar
  • 1 tsp ground cinnamon


  • 1 cup powdered sugar
  • 2 Tbsp lemon juice


  • Preheat oven to 400°.
  • Use a pastry blender or fork to combine the flour, sugar, salt and shortening (butter).
    **The original recipe calls for shortening. I have made it with butter, same measurements. It works, although this pastry is very sticky and hard to work with. Totally worth it, because that is what makes this pastry so light and flaky. I do feel that the butter made it even more sticky and harder to work with.
  • Separate one egg. Set the egg white aside. Place the yolk into a measuring cup. Add enough milk to make it ⅔ cup. Whisk with a fork or small whisk to combine the yolk and milk.
  • Add the milk and yolk to the crumbly flour mixture. Use a fork to combine it all without overworking it.
  • Split the dough in half. Lay out a sheet of plastic wrap about the size of whatever large baking sheet you are using. Spread the first half of the dough over the center of the plastic wrap. Lay another sheet of plastic wrap over the top. Roll it out while occasionally straightening out the plastic wrap.
  • Carefully peel the top sheet of plastic off. Lift the bottom two corners of the underneath sheet of plastic. Lift and turn it over onto the baking sheet. Carefully peel off the bottom sheet of plastic wrap, which is now on top.
  • Pile the peeled and sliced apples over the rolled-out pastry. Leave about an inch around the edge. Combine the sugar and cinnamon. Pour evenly over the top of the apples.
  • Roll out the other half of the dough like the first half, between two sheets of plastic wrap. Peel the top sheet off, then lift and turn onto the top of the apples. Carefully pull the second sheet of plastic off.
    **This dough is very soft, sticky and fragile. Do not stress too much about it. I rarely do this perfectly. Just piece it together and do the best you can. It will still bake and turn out delicious.
  • Roll up and pinch the edges closed.
  • Pour the egg white into a larger bowl so you are able to use electric beaters to whip it up till white and stiff. (You could also do this by hand with a whisk, but it will take longer.)
  • Spread the whipped egg white over the top. Be careful not to break down the whites too much. I use the back of a spoon to carefully spread it.
  • Bake at 400° for 40 minutes.
  • Make a glaze by whisking the powdered sugar and lemon juice together. Drizzle it over the top while still hot. Let it cool for at least 30-60 minutes before serving in squares.
Keyword Apple Pie, apples, Myrna Ritz Approve, pie, slab pie