Chicago-Style Bakery Apple Slices

recip


1. Prepare the Crust

  1. In a large bowl, combine flour and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add ice water one tablespoon at a time until the dough comes together.
  4. Divide dough into two portions, one slightly larger than the other.
  5. Refrigerate for 30 minutes.

2. Prepare the Filling

In a large bowl, toss together:

  • Apples
  • Sugar
  • Flour
  • Cinnamon
  • Nutmeg
  • Lemon juice

Set aside.

3. Assemble

  1. Preheat oven to 375°F (190°C).
  2. Roll the larger dough portion into a rectangle and fit it into a greased 10×15-inch jelly-roll pan.
  3. Spread the apple mixture evenly over the crust.
  4. Roll out the remaining dough and place it over the apples.
  5. Seal edges and cut several small vents in the top crust.

4. Bake

Bake for 40–45 minutes, until the crust is golden brown and the apples are tender.

5. Glaze

  1. Allow the pastry to cool slightly.
  2. Whisk together powdered sugar, milk, and vanilla.
  3. Drizzle or spread the glaze over the warm pastry.

6. Slice and Serve

Cut into squares or rectangles and serve warm or at room temperature.

🍏 Best Apples to Use

A mix of tart and sweet apples works beautifully, such as:

  • Granny Smith
  • Honeycrisp
  • Braeburn

💡 Tips

  • Slice apples thinly for the classic bakery texture.
  • Let the pastry cool slightly before glazing so the icing sets nicely.
  • For extra flavor, add a pinch of cloves or allspice.

🥶 Storage

  • Room temperature: Up to 2 days, covered.
  • Refrigerator: Up to 5 days.
  • Freezer: Up to 2 months.

❤️ Why People Love It

Chicago-style bakery apple slices combine flaky pastry, tender cinnamon apples, and a sweet glaze in every bite. They're easier to serve than pie, perfect for feeding a crowd, and packed with old-fashioned bakery flavor. 🍎✨🥧



 

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