In a large mixing bowl, whisk the flour, sugar, and salt. Incorporate the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, beat the eggs and mix in 5 tablespoons of cold water. Gradually add this mixture to the flour and butter blend, stirring until the dough starts coming together. If needed, add an additional tablespoon of cold water, one teaspoon at a time.

Divide the dough into two equal portions, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C), and grease a 9×13-inch baking pan.

In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour, spices, and lemon juice, tossing until everything is well-coated.

On a lightly floured surface, roll out one portion of dough into a rectangle and transfer it to the prepared pan, pressing it into the bottom and sides.

Spread the apple mixture evenly over the crust and drizzle melted butter on top.

Roll out the second portion of dough and place it on top of the apples, sealing the edges. Cut a few slits in the top crust for steam to escape.

Place in the oven and bake for 40-45 minutes or until the crust is golden brown and the apples are tender. If the edges brown too quickly, cover them with aluminum foil.

While cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, you can add more milk, one teaspoon at a time.

Once slightly cooled, drizzle the glaze over your apple slices. Allow the glaze to set for about 10 minutes before cutting into squares and serving.