Chicago-Style Bakery Apple Slices

This recipe for Chicago-Style Bakery Apple Slices is a nostalgic treat that falls somewhere between a pie and a cookie bar. Using a jelly roll pan ensures you get that classic thin, portable slice found in traditional city bakeries.

Chicago-Style Bakery Apple Slices

Ingredients

How To Make Chicago-Style Bakery Apple Slices:

Step 1: Mix the Dough Base: In a large bowl, stir together the 4 cups of flour, 1 tablespoon of sugar, and 1 teaspoon of salt.

Step 2: Incorporate the Butter: Remove your 2 1/2 sticks of chilled butter from the fridge. Using a cheese grater, grate the butter directly over the flour mixture. Stir the butter into the flour frequently to keep the shreds separate. If the butter softens too much, pop it in the freezer for a few minutes. (You can also use a pastry blender to cut in cubed butter until it resembles coarse crumbs).

Step 3: Add Water: Create a well in the center of the flour. Add the 1/2 cup of ice water and toss with a fork. Drizzle in additional cold water 2 tablespoons at a time, stirring after each addition, until the dough is moist and holds together without being sticky. You should see visible flecks of butter.

Step 4: Chill the Dough: Lightly knead the dough on a floured surface just to bring it together. Divide it into 2 equal halves and flatten each into a rectangle about 1 inch thick. Wrap in plastic and refrigerate for at least 30 minutes.

Step 5: Assemble the Bottom Layer: Preheat your oven to 400°F. Roll out one dough rectangle on a floured surface to fit a 9×13-inch jelly roll pan. Press the dough firmly into the bottom of the pan.

Step 6: Fill and Top: Spread the 4 cups of apple filling evenly over the bottom crust. Roll out the second rectangle of dough and lay it over the apples. Pinch the edges together to join the two crusts.

Step 7: Bake: Cut a few small vents in the top crust to allow steam to escape. Bake for about 40 minutes, rotating the pan halfway through, until the crust is a deep golden brown. Place on a wire rack to cool completely.

Step 8: Glaze and Slice: Once the bake is cool, beat together the 1 cup of powdered sugar, 2 tablespoons of softened butter, 1 teaspoon of vanilla, and 2 tablespoons of milk until smooth. Spread the glaze evenly over the top. Once the glaze has hardened, slice into squares.