Follow these steps to make your own Chicago-style bakery apple slices:
- Prepare the Crust: In a large mixing bowl, combine the flour, salt, and sugar. Cut in the butter and shortening until the mixture resembles coarse crumbs. Add the egg and mix just until combined. Gradually add cold water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Prepare the Apple Filling: While the dough is chilling, prepare the apples. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and flour. Set aside to allow the flavors to meld.
- Assemble the Slices: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a large rectangle (about 12×17 inches). Fit the dough into a 10×15 inch baking pan, allowing the excess to hang over the edges. Add the apple filling, spreading it evenly across the dough. Roll out the second disk of dough and place it over the apples. Trim the edges, and crimp or fold to seal. Cut small slits in the top crust to allow steam to escape.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the apple filling is bubbling. If the crust browns too quickly, cover it loosely with aluminum foil.
- Add the Glaze: Once the apple slices are out of the oven, let them cool for about 15 minutes. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm apple slices. Allow the glaze to set before cutting into squares or slices.
Kitchen Equipment Needed
To make these bakery-style apple slices, you’ll need the following kitchen tools:
- Large mixing bowl
- Pastry blender or food processor (for the crust)
- Rolling pin
- 10×15 inch baking pan
- Paring knife (for slicing apples)
- Pastry brush (optional, for brushing excess flour off the dough)
- Whisk (for the glaze)
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