Chicago-Style Bakery Apple Slices Recipe

Introduction

Chicago-Style Bakery Apple Slices offer a delightful twist on traditional apple pie. With a flaky double crust and sweet apple filling topped by a smooth glaze, this dessert is perfect for sharing or enjoying with a cup of tea.

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
• 1/2 cup ice water, plus more as needed
• 4 cups apple pie filling (canned is fine)
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk

Instructions

1. Step 1: In a large bowl, stir together the flour, sugar, and salt.
2. Step 2: Remove one stick of butter from the fridge and grate it over the flour mixture using a cheese grater. If the butter gets too soft, chill it in the freezer until firm before continuing. Repeat until all butter is grated, stirring into the flour mixture between sticks. Alternatively, cube or slice the butter and cut it into the flour using a pastry blender or two forks.
3. Step 3: Create a well in the center of the flour mixture and add 1/2 cup ice water. Toss quickly with a fork to combine.
4. Step 4: Add cold water 2 tablespoons at a time, stirring after each addition until the dough is moist and holds together easily but isn’t sticky. Small pieces of butter should be visible.
5. Step 5: On a lightly floured surface, gently knead the dough just until it comes together. Divide the dough in half and flatten each into a 1-inch thick rectangle.
6. Step 6: Wrap each dough rectangle in plastic wrap and chill for at least 30 minutes.
7. Step 7: Preheat oven to 400°F. Lightly flour a work surface and roll out one rectangle to roughly 9×13 inches, the size of your jelly roll pan. Press dough into the bottom of the pan.
8. Step 8: Spread the apple pie filling evenly over the dough.
9. Step 9: Roll out the second rectangle of dough to the same size. Carefully lift and place it over the apple filling. Pinch edges together but don’t worry about completely sealing.
10. Step 10: Slice a few vents in the top crust to allow steam to escape.
11. Step 11: Bake for about 40 minutes, turning the pan halfway through, until the crust is golden brown. Remove from oven and cool on a wire rack.
12. Step 12: For the glaze, beat together powdered sugar, softened butter, vanilla, and milk until smooth. Spread the glaze evenly over the cooled crust. Let it set and harden before slicing into squares and serving.

Tips & Variations

• Keep the butter cold for a flakier crust. If it softens too much while working, chill it briefly.
• Use your favorite brand of canned apple pie filling or prepare a homemade filling for added freshness.
• For an extra touch, sprinkle cinnamon or nutmeg over the apple filling before topping with the second crust.
• Try adding chopped nuts like walnuts or pecans inside the filling for added texture.

Storage

Store apple slices covered at room temperature for up to 2 days or refrigerate for up to one week. Reheat gently in a low oven or microwave before serving to restore some of the crust’s flakiness. The glaze may soften with reheating but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 2 days before assembling. You can also freeze it for longer storage, thawing overnight in the refrigerator before use.

What can I use instead of canned apple pie filling?

You can make fresh apple filling by cooking peeled and sliced apples with sugar, cinnamon, and a bit of lemon juice until tender. Let the mixture cool before using.

Chicago-Style Bakery Apple Slices Recipe

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Chicago-Style Bakery Apple Slices is a delightful twist on traditional apple pie, featuring a flaky double crust filled with sweet apple pie filling and topped with a smooth vanilla glaze. This dessert offers the comforting flavors of classic apple pie with a bakery-style presentation, perfect for slicing into squares and serving at any gathering.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pie Dough

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
• 1/2 cup ice water, plus more as needed

For the Filling

• 4 cups apple pie filling (canned is fine)

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 2 tablespoons whole milk

Instructions

1. Prepare the Pie Dough: In a large bowl, combine the flour, granulated sugar, and salt. Grate one stick of chilled butter over the flour mixture using a cheese grater, chilling the butter if it softens too much. Stir the grated butter into the flour between each stick until all butter is incorporated. Alternatively, cut the butter into cubes and cut it into the flour mixture using a pastry blender or two forks.
2. Form the Dough: Create a well in the center of the flour mixture and add 1/2 cup of ice water. Toss quickly with a fork to combine. Add additional cold water 2 tablespoons at a time, stirring until the dough is moist and holds together easily but not sticky. You should see small pieces of butter throughout the dough.
3. Knead and Chill the Dough: Lightly flour a work surface and gently knead the dough just to bring it together. Divide the dough into two equal halves and flatten each into a 1-inch thick rectangle. Wrap both in plastic wrap and chill for at least 30 minutes.
4. Preheat and Prepare Pan: When ready, preheat oven to 400°F (200°C). Prepare a 9×13-inch jelly roll pan by setting it aside.
5. Roll Out Bottom Crust: Lightly dust a work surface with flour and roll out one dough rectangle to the size of the jelly roll pan. Press it into the bottom of the pan evenly.
6. Add Filling: Spread 4 cups of canned apple pie filling evenly over the bottom crust in the pan.
7. Roll and Place Top Crust: Roll out the second dough rectangle to the same size as the first. Carefully pick it up (using a rolling pin to help if needed) and lay it over the apple filling. Pinch the edges of the top and bottom crusts together lightly but do not worry about a perfect seal.
8. Vent and Bake: Slice a few vent holes in the top crust to allow steam to escape. Bake in the preheated oven for about 40 minutes, rotating the pan halfway through, until the crust is golden brown. Remove from oven and transfer to a wire rack to cool.
9. Make the Glaze: In a bowl, beat together powdered sugar, softened butter, vanilla extract, and whole milk until smooth and creamy.
10. Glaze the Pie: Once the pie is completely cooled, spread the glaze evenly over the top crust. Allow the glaze to set and harden before slicing.
11. Serve: Slice the glazed apple square into pieces and serve. Enjoy your Chicago-Style Bakery Apple Slices!

Notes

• Use chilled butter to ensure a flaky crust; if it softens, chill before continuing.
• Adjust water quantity carefully to avoid sticky dough.
• Allow the pie to cool completely before glazing to prevent the glaze from melting.
• Vent holes are important to prevent soggy crust from trapped steam.
• Apple pie filling can be homemade or canned for convenience.

Keywords: Chicago-Style Apple Slices, apple pie bars, apple dessert, glazed apple pie, bakery style apple pie, apple squares