In a large bowl, combine flour, sugar, and salt, then mix well. Grate in the cold butter until crumbly.

Chill the mixture in the refrigerator while preparing the next steps.

Create a well in the center of the mixture and add ice-cold water, mixing gently until combined.

Wrap the dough in plastic and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C) and prepare a jelly roll pan.

Divide the dough in half and roll one half to fit your greased jelly roll pan, about 1/8-inch thick.

Spread the apple pie filling evenly over the dough in the pan.

Roll out the second half of the dough and place it over the apple filling, sealing the edges.

Create vents in the top layer to allow steam to escape.

Bake for 40 minutes or until golden brown and flaky.

Let cool on a wire rack for at least 30 minutes before glazing.

In a medium bowl, beat confectioners’ sugar, butter, vanilla extract, and milk until smooth, adjusting milk for consistency.

Drizzle the glaze over cooled slices and allow it to set before serving.