Chicago-Style Bakery Apple Slices

Prep Time: 35 minutes
Chill Time: 30 minutes
Cook Time: 45–55 minutes
Servings: 12–16 slices

Ingredients

For the Pastry

• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 1 large egg, separated
• ½ cup cold milk, plus more if needed
• 1 tablespoon coarse sugar, optional

For the Apple Filling

• 6 medium apples, peeled, cored, and thinly sliced
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup cornstarch
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

For the Vanilla Glaze

• 1½ cups powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the pastry:
   Combine the flour, sugar, and salt in a large bowl. Add the cold butter and cut it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
2. Add the liquid:
   Whisk the egg yolk with the cold milk. Gradually stir it into the flour mixture until the dough begins to hold together. Add another tablespoon of milk only if the mixture appears too dry.
3. Chill the dough:
   Divide the dough into two portions, making one slightly larger than the other. Shape each portion into a rectangle, wrap it, and refrigerate for 30 minutes.
4. Prepare the pan:
   Preheat the oven to 375°F (190°C). Grease a 9 × 13-inch baking pan and line it with parchment paper, leaving an overhang on the sides.
5. Make the filling:
   Place the sliced apples in a large bowl. Add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla. Toss until the apples are evenly coated.
6. Form the bottom crust:
   Roll the larger piece of dough into a rectangle slightly bigger than the pan. Carefully transfer it to the prepared pan, pressing it across the bottom and about ½ inch up the sides.
7. Add the apples:
   Spread the apple filling evenly over the crust. Press it down gently and dot the surface with the butter pieces.
8. Add the top crust:
   Roll out the remaining dough to fit over the apples. Place it over the filling and press the edges against the bottom crust to seal. Cut several small slits in the top to release steam.
9. Brush the pastry:
   Lightly beat the reserved egg white until foamy. Brush it over the top crust and sprinkle with coarse sugar if desired.
10. Bake:
    Bake for 45–55 minutes, until the pastry is golden and the apple filling is bubbling through the steam openings. If the top browns too quickly, cover it loosely with foil.
11. Cool completely:
    Place the pan on a wire rack and let the apple slices cool completely. Cooling allows the filling to thicken and makes cutting easier.
12. Prepare the glaze:
    Whisk the powdered sugar, milk, vanilla, and salt until smooth. Begin with 2 tablespoons of milk and add more only as needed.
13. Glaze and slice:
    Drizzle or spread the glaze over the cooled pastry. Let it set for 15–20 minutes, then lift the pastry from the pan and cut it into rectangular bakery-style slices.

Tips

• Granny Smith, Honeycrisp, Braeburn, and Pink Lady apples hold their shape well during baking.
• Combining tart and sweet apples creates a more balanced flavor.
• Keep the butter and milk cold for a flaky pastry.
• Slice the apples thinly and evenly so they soften at the same rate.
• Do not glaze the pastry while hot, or the icing will melt into the crust.
• For clean slices, cool the dessert completely and wipe the knife between cuts.

Storage

Store the apple slices in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Let refrigerated slices reach room temperature before serving, or warm them briefly in the microwave.

Freeze unglazed slices for up to 2 months. Thaw overnight in the refrigerator and add the glaze before serving.

Approximate Nutrition

Per slice, based on 16 servings:

• Calories: 340
• Protein: 3 grams
• Carbohydrates: 49 grams
• Fat: 16 grams
• Fiber: 3 grams
• Sugar: 28 grams

Questions and Answers

Can canned apple pie filling be used?
Yes. Use approximately two 21-ounce cans and reduce or omit the additional sugar and cornstarch.

Can I prepare this dessert ahead of time?
Yes. Bake it one day in advance, cool completely, cover, and glaze shortly before serving.

Why is my bottom crust soggy?
The apples may have released excessive juice, or the pastry may have been sliced before cooling. Cornstarch and complete cooling help the filling set.

Can I use store-bought pie crust?
Yes, although homemade pastry produces the thick, flaky texture associated with Chicago bakery apple slices.