I used to make these from a Chicago Tribune recipes from the ’60s
Chicago-style bakery apple slices are a beloved treat that captures the essence of traditional Midwestern baking. These delectable slices feature a flaky, buttery crust filled with sweet, tender apples, all topped with a luscious glaze. Perfect for any occasion, they offer a taste of nostalgia and comfort.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 4 cups |
| Granulated sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Unsalted butter (chilled) | 1 1/4 cups (2 1/2 sticks) |
| Ice water | 1/2 cup (plus more as needed) |
| Apple pie filling | 4 cups |
| Powdered sugar | 1 cup |
| Unsalted butter (softened) | 2 tablespoons |
| Vanilla | 1 teaspoon |
| Whole milk | 2 tablespoons |
Instructions:
1. Prepare the Pie Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt until well combined.
- Cut in Butter: Cut 1 1/4 cups of chilled unsalted butter into small cubes. Add the butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add 1/2 cup of ice water, 1/4 cup at a time, mixing with a wooden spoon or your hands until the dough comes together. Add more ice water if needed, but be careful not to overwork the dough.
- Form Dough: Divide the dough into two equal portions and shape each portion into a disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
2. Preheat the Oven and Prepare Filling
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Prepare Filling: If using canned apple pie filling, transfer 4 cups to a mixing bowl and gently break up any large chunks of apples with a spoon.
3. Roll Out Dough and Assemble Slices
- Roll Out Dough: On a lightly floured surface, roll out one disc of chilled pie dough into a rectangle, about 1/8 inch thick.
- Add Filling: Spread half of the apple pie filling evenly over the rolled-out dough, leaving a small border around the edges.
- Cover with Second Dough: Roll out the second disc of pie dough into a rectangle of the same size and carefully place it over the apple filling.
- Seal Edges: Press the edges of the dough together to seal in the filling. Use a fork to crimp the edges if desired.
- Cut into Slices: Use a sharp knife or a pizza cutter to cut the filled dough into individual slices, about 2 inches wide and 4 inches long. Transfer the slices to the prepared baking sheet, spacing them slightly apart.
4. Bake the Slices
- Bake: Place the baking sheet in the preheated oven and bake the apple slices for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Remove the slices from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Glaze
- Mix Glaze Ingredients: In a small mixing bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of softened unsalted butter, 1 teaspoon of vanilla, and 2 tablespoons of whole milk until smooth and creamy.
6. Glaze and Serve
- Drizzle Glaze: Drizzle the prepared glaze over the cooled apple slices, using a spoon or a pastry brush to spread it evenly.
- Serve: Allow the glaze to set for a few minutes before serving. Enjoy these Chicago-style Bakery Apple Slices as a sweet treat with a cup of coffee or tea!
