I’d never heard of apple slice before, but it’s apparently just a huge slab of apple pie, so we’re off to a good start. The traditional version has crushed corn flakes in it, but this recipe (smartly) uses Cinnamon Toast Crunch instead. Ideally you’re doing it in a quarter sheet pan, but if you don’t have one of those, the dimensions are definitely close enough to a 9×13″ that you might as well just use that, as I did!

Ingredients:

Slice:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1 egg, separated
• 3 to 4 tablespoons whole milk
• 1 cup crushed Cinnamon Toast Crunch cereal
• 5 cups thinly sliced peeled tart apples (about 5 large) (I can never be bothered to peel!)
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 tsp ground nutmeg (I don’t like it, used a bit more cinnamon)
• 1/2 cup toffee pieces

Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk

In a large bowl, combine the flour and salt, then cut in the butter with knives, a pastry cutter, or your hand until the mixture resembles coarse crumbs.

Put the egg yolk into a measuring cup then add enough milk to reach 1/3 cup. Drizzle the egg/milk into the flour mixture while stirring the mixture with a fork until the dough comes together into a ball.

Divide the dough into 2 even portions and let rest for 10 minutes. Meanwhile, preheat oven to 350.

Roll one of the portions of dough out to ~9×13, big enough to fit either your 9×13″ pan or the sliiiightly larger quarter sheet pan, and lay the dough in the bottom of an ungreased pan.

Working on sizing!

Sprinkle the Cinnamon Toast Crunch over the spread dough.

In a large bowl, stir together the apples, sugar, cinnamon, and nutmeg, then spread that mixture over the Cinnamon Toast Crunch and bottom layer of dough.

Sprinkle the toffee pieces over the apple mixture.

Roll out the remaining piece of dough large enough to cover, and place over the apple mixture. Beat the egg white and brush over the top crust.

Bake 45-50 minutes until golden brown.

When the slice is baked, whisk together the powdered sugar, vanilla, and enough milk to make the glaze a drizzling consistency, then drizzle over the still-warm pastry.

Cool completely before slicing. Serve with some vanilla ice cream if you’ve got it!

Cinnamon Toast Crunch Apple Slice

From Sweet ReciPeas.

Slice:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1 egg, separated
• 3 to 4 tablespoons whole milk
• 1 cup crushed Cinnamon Toast Crunch cereal
• 5 cups thinly sliced peeled tart apples (about 5 large)
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup toffee pieces

Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk

In a large bowl, combine the flour and salt, then cut in the butter with knives, a pastry cutter, or your hand until the mixture resembles coarse crumbs.

Put the egg yolk into a measuring cup then add enough milk to reach 1/3 cup. Drizzle the egg/milk into the flour mixture while stirring the mixture with a fork until the dough comes together into a ball. Divide the dough into 2 even portions and let rest for 10 minutes.

Meanwhile, preheat oven to 350.

Roll one of the portions of dough out to ~9×13, and lay the dough in the bottom of an ungreased pan. Sprinkle the Cinnamon Toast Crunch over the spread dough.

In a large bowl, stir together the apples, sugar, cinnamon, and nutmeg, then spread that mixture over the Cinnamon Toast Crunch and bottom layer of dough. Sprinkle the toffee pieces over the apple mixture.

Roll out the remaining piece of dough large enough to cover, and place over the apple mixture. Beat the egg white and brush over the top crust. Bake 45-50 minutes until golden brown.

When the slice is baked, whisk together the powdered sugar, vanilla, and enough milk to make the glaze a drizzling consistency, then drizzle over the still-warm pastry. Cool completely before slicing.