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Apple Cinnamon Custard Slab Bars

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4.1 from 27 reviews

These Apple Cinnamon Custard Slab Bars offer a refined twist on the classic Chicago bakery apple slices, featuring a flaky double crust enveloping a silky spiced apple-custard filling. Topped with a glossy vanilla glaze, these bars are perfect for neatly slicing and serving at gatherings, brunches, or as an elegant dessert. The custardlike texture is achieved naturally as the apples bake down with sugar and cornstarch. A lovely balance of tart apples, warm spices, and smooth vanilla makes this American-style dessert a standout treat.

Ingredients

Scale

Crust

  • 4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1½ cups cold unsalted butter, cubed
  • 2 large eggs
  • ½ cup ice water
  • 1 tbsp lemon juice

Apple Filling

  • 6–7 cups sliced apples, peeled
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tbsp cornstarch
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Vanilla Glaze

  • 2 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter

Instructions

  1. Make the Crust: Whisk together the flour, granulated sugar, and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, mix the eggs, ice water, and lemon juice. Add this liquid mixture gradually to the flour mixture, stirring gently until the dough just comes together. Divide the dough into two rectangles—the larger one will form the base. Wrap and chill both for 30 minutes to maintain flakiness.
  2. Prepare the Filling: In a large bowl, toss the peeled and sliced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Ensure the apples are evenly coated to create a spiced, thick custard once baked.
  3. Assemble: Preheat your oven to 375°F (190°C). Press the larger chilled dough sheet evenly into a greased 9×13 inch baking pan to form the bottom crust. Spread the apple mixture evenly over this crust. Roll out the second dough rectangle and place it gently over the apples. Trim the edges to align with the pan, crimp to seal, and cut several vents on top to allow steam to escape during baking.
  4. Bake: Place the assembled slab in the preheated oven and bake for 45 to 50 minutes until the crust is golden brown and the filling is bubbling and thickened, indicating the custard texture is set.
  5. Cool Completely: Remove the bars from the oven and allow them to cool fully in the pan. This cooling step is crucial as it allows the apple custard filling to set firmly enough for clean slicing.
  6. Glaze: Whisk together powdered sugar, milk, melted butter, and vanilla extract until smooth. Spread the vanilla glaze evenly over the cooled slab bars. Let the glaze rest for about 15 minutes to harden slightly before slicing into 16 bars for serving.

Notes

  • Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
  • Chilling the dough before baking is essential to ensure a flaky crust; avoid warm butter which can cause toughness.
  • For an elevated flavor, add 1 teaspoon of cardamom to the apple filling mixture.
  • Serve these bars chilled, at room temperature, or warmed with a scoop of vanilla ice cream for extra indulgence.

Find it online: https://yumfoodusa.com/apple-cinnamon-custard-slab-bars/