Chicago-Style Bakery Apple Slices

Why Make These Apple Slices?

Ingredients

For the crust and topping:

For the apple filling:

For the egg wash:

For the glaze:

Equipment Needed

Method

1. Make the crust

In a large bowl, whisk together the flour and salt.
Add the cold cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
In a small bowl, whisk the egg yolk with ½ cup cold water.
Gradually add the egg yolk mixture to the flour mixture, stirring with a fork until the dough just comes together. Add more cold water 1 tablespoon at a time if too dry. Do not overmix.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Make the apple filling

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract.
Stir well until the apples are evenly coated. Set aside.

3. Preheat the oven

4. Assemble the apple slices

On a lightly floured surface, roll out one dough disc into a large rectangle about 10×14 inches (25×35 cm).
Carefully transfer the dough to the prepared baking sheet.
Spread the apple filling evenly over the dough, leaving a 1-inch (2.5 cm) border around all edges.
Roll out the second dough disc into the same size rectangle (10×14 inches).
Carefully place the second dough rectangle over the apples.
Press the edges together firmly to seal. Trim any uneven edges with a knife or pizza cutter.
Crimp the edges with a fork to seal completely.

5. Add egg wash and vents

In a small bowl, whisk together the egg and 1 tablespoon of water.
Brush the egg wash over the top of the pastry.
Cut several small slits in the top crust with a sharp knife to allow steam to escape.

6. Bake

Bake for 35–45 minutes, until the crust is golden brown and the filling is bubbly.
If the edges brown too quickly, loosely cover them with aluminum foil for the last 10–15 minutes.

7. Cool

8. Make the glaze

In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth.
Add more milk ½ teaspoon at a time until the glaze is thick but pourable.

9. Glaze and serve

Storage

Room temperature – store in an airtight container for up to 2 days.
Refrigerator – store for up to 5 days. Bring to room temperature or warm slightly before serving.
Freezer – freeze unbaked assembled slices for up to 2 months. Bake from frozen, adding 10–15 minutes to the baking time.

Variations

Raisin apple slices – add ½ cup raisins to the apple filling.
Caramel apple slices – drizzle caramel sauce over the apples before adding the top crust.
Apple walnut – add ½ cup chopped walnuts to the filling.
Spiced chai – add ½ teaspoon cardamom and ¼ teaspoon ground cloves to the filling.
Lemon glaze – replace milk with lemon juice and add 1 teaspoon lemon zest to the glaze.
Cinnamon sugar topping – sprinkle cinnamon sugar over the egg wash before baking.

Tips for Best Results

Keep the butter and dough very cold – this is the secret to a flaky crust. If the dough warms up, chill it again for 15 minutes before rolling.
Do not overwork the dough – overmixing develops gluten and makes the crust tough instead of tender and flaky.
Use tart apples – Granny Smith holds its shape and balances the sweetness perfectly.
Do not skip the vents – steam needs to escape or the pastry will become soggy.
Let it cool before glazing – a hot pastry will melt the glaze into a runny mess.
Slice with a sharp knife – wipe the blade clean between cuts for neat, bakery-style rectangles.
For extra shine – add a second coat of egg wash halfway through baking.