Chicago-Style Bakery Apple Slices are a nostalgic, classic dessert that combines flaky pastry with a delicious apple filling. These slices are perfect for feeding a crowd and are reminiscent of bakery apple squares often found in Chicago bakeries. This recipe features a buttery, tender crust and a sweet, spiced apple filling.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup cold water
- 1 large egg, beaten (for egg wash)
For the Filling:
- 10 cups peeled, cored, and thinly sliced apples (Granny Smith or other tart apples)
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour and salt. Using a pastry cutter or your hands, cut in the chilled butteruntil the mixture resembles coarse crumbs, with pea-sized pieces of butter still visible.
Gradually add the cold water, stirring with a fork until the dough starts to come together. Turn the dough out onto a floured surface and knead gently until it forms a smooth ball. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Apple Filling
While the dough is chilling, prepare the apple filling. In a large bowl, toss the sliced apples with the granulated sugar, light brown sugar, cinnamon, nutmeg, flour, and lemon juice. Mix well to coat the apples evenly with the sugar and spices. Set aside.
Step 3: Roll Out the Dough
Preheat your oven to 400°F (200°C) and grease a 10×15-inch jelly roll pan or baking sheet.
On a floured surface, roll out one of the dough disks into a large rectangle, about 1/8 inch thick, and large enough to cover the bottom and sides of the pan. Carefully transfer the rolled-out dough to the prepared pan, pressing it into the corners and up the sides.
Step 4: Add the Apple Filling
Spread the prepared apple filling evenly over the bottom layer of dough. Be sure to distribute the apples in an even layer for consistent baking.
Step 5: Roll Out the Top Crust
Roll out the second dough disk to the same size as the first, making it large enough to cover the top of the apple filling. Place the dough over the apples, pressing the edges of the top and bottom crusts together to seal. Trim any excess dough.
Brush the top crust with the beaten egg wash to give it a golden finish when baked. Cut a few small slits in the top of the dough to allow steam to escape while baking.
Step 6: Bake the Apple Slices
Place the pan in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the apples are tender. The filling should be bubbly, and the kitchen will smell of cinnamon and spices.
Step 7: Cool and Serve
Once baked, remove the apple slices from the oven and allow them to cool in the pan. After cooling, you can cut the apple slices into bars or squares.
Serve warm or at room temperature. These Chicago-Style Apple Slices pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
Cooking Notes:
- Apples: Granny Smith apples are ideal for this recipe because they hold their shape and offer a tart contrast to the sweet filling. Other tart apples, like Honeycrisp or Braeburn, also work well.
- Flaky Crust Tip: Be sure to keep the butter and water cold when preparing the dough. This helps create a flaky texture.
Variations:
1. Apple-Cranberry Slices
Add 1/2 cup of dried cranberries to the apple filling for a sweet-tart twist.
2. Glazed Apple Slices
After the apple slices cool, drizzle a simple glaze made from powdered sugar and milk over the top for a sweeter, bakery-style finish.
3. Caramel Apple Slices
Drizzle caramel sauce over the apple slices just before serving for an extra indulgent dessert.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 1 month. If freezing, thaw the dough in the refrigerator overnight before rolling it out.
Q: How do I store leftovers?
A: Store any leftover apple slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Q: Can I use store-bought pie crust?
A: Yes, if you’re short on time, you can use store-bought pie crust. Just roll it out to fit the pan as directed in the recipe.
These Chicago-Style Bakery Apple Slices are the perfect dessert for any occasion, offering a buttery, flaky crust and a sweet, spiced apple filling. Easy to make and absolutely delicious, they are reminiscent of the nostalgic apple slices found in classic bakeries. Whether served warm with ice cream or enjoyed on their own, these apple slices are sure to be a hit.
Try this recipe today for a taste of Chicago’s bakery traditions!