Chicago-Style Bakery Apple Slices
Step back in time with these delightful Chicago-Style Bakery Apple Slices! This easy recipe brings together sweet, spiced apples and a tender, flaky crust, topped with a dreamy vanilla glaze. It's a taste of nostalgia, perfect for creating sweet memories in your own home.
Equipment
- Large bowl
- Whisk
- Pastry Cutter
- Small bowl
- Plastic wrap
- Baking sheet
- Sharp knife
Ingredients
For the Crust
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold and cubed
- 2 large eggs
- 5-6 tablespoons cold water
For the Apple Filling
- 8 cups apples peeled, cored, and thinly sliced (about 6-8 apples), a mix of Granny Smith and Honeycrisp recommended
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter melted
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, whisk together the flour, granulated sugar, and salt for the crust.
- Step 2: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse crumbs with pea-sized pieces of butter still visible.
- Step 3: In a separate small bowl, beat the eggs, then add the cold water and mix well.
- Step 4: Gradually pour the egg mixture into your flour and butter mixture, stirring gently until the dough just starts to come together. If it feels too dry, add more cold water, one tablespoon at a time, until you can form it into a ball. Do not overmix.
- Step 5: Divide the dough into two equal parts, wrap each in plastic wrap, and chill in the fridge for at least 30 minutes.
- Step 6: While the dough is chilling, prepare the apple filling. In a large bowl, combine the thinly sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to ensure every apple slice is coated.
- Step 7: Once the dough is chilled, grab one portion and roll it out on a lightly floured surface into a rectangle, aiming for about 1/4 inch thick. Carefully transfer this dough to a greased or parchment-lined baking sheet.
- Step 8: Spread the apple filling evenly over the bottom crust. Drizzle the melted butter on top.
- Step 9: Roll out the second portion of dough to the same size as your first crust and gently lay it over the apples. Pinch the edges of both crusts together to seal. Use a sharp knife to cut a few small slits on top to let steam escape.
- Step 10: Bake in the preheated oven for 40-45 minutes, or until the crust is beautifully golden brown and the apple filling is bubbling around the edges.
- Step 11: While your apple slices are cooling a bit, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Adjust consistency with more milk or powdered sugar if needed.
- Step 12: Once the apple slices are still warm (but not piping hot!), drizzle the sweet glaze generously over the top. Then, slice and serve immediately.
Notes
Substitutions & Additions: For extra warmth, add a pinch of ground ginger or cardamom to the apple filling. Sprinkle chopped pecans or walnuts over the apple filling for a nutty crunch. Try a drizzle of warm caramel sauce in addition to, or instead of, the vanilla glaze. While apple is classic, you can experiment with pears, peaches (when in season), or a mix of berries; adjust sugar levels as needed. For a savory-sweet twist, add 1/4 cup of grated sharp cheddar cheese to the crust dough. Swap some of the milk for maple syrup in the glaze for an autumn flavor. If short on time, use two sheets of store-bought pie crust, adjusting baking time as needed.
Tips for Success: Keep butter and water for the crust as cold as possible for a flakier dough. Avoid overmixing the dough to prevent a tough crust. Use a lightly floured surface for easier rolling. The slits on top of the crust are essential for steam escape, preventing a soggy bottom. Allow the slices to cool slightly before glazing; if too hot, the glaze will melt off. You can prepare the dough and chill it for up to 2 days in advance. Apples can be sliced and stored with lemon juice and a splash of water in the fridge for a day (drain before mixing filling).
Storage & Reheating: These apple slices are best enjoyed fresh but can be stored loosely covered at room temperature for up to 2 days. For longer storage, place in an airtight container in the refrigerator for up to 4-5 days. To reheat, warm individual slices in the microwave for 15-30 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes. To freeze, bake the slices, let them cool completely without glaze, then wrap tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw overnight in the fridge, then warm and glaze before serving.