Chicago-Style Bakery Apple Slices

 Chicago-Style Bakery Apple Slices

A nostalgic Chicago bakery classic made with two tender pastry layers, cinnamon-spiced apples, and a sweet vanilla glaze. They’re baked in a 9×13-inch pan, then cut into bakery-style squares.

Ingredients

For the pastry:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup lard, preferably non-hydrogenated
• ½ cup cold water
• 2 egg yolks
• 1 teaspoon lemon juice

For the apple filling:

• 32 oz apple pie filling or apple dessert filling

For the vanilla glaze:

• 1 cup powdered sugar
• 2 tablespoons softened or melted butter
• ½ teaspoon vanilla extract
• 2 tablespoons whole milk, plus more if needed

Instructions

1. Make the pastry: In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the lard and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. In a measuring cup, whisk together the cold water, egg yolks, and lemon juice.
4. Pour the liquid into the flour mixture and gently stir with a fork until a soft, moist dough forms. Don’t overmix.
5. Divide the dough into two portions. Flatten each portion into a rectangle, wrap, and refrigerate for at least 30 minutes. The dough can also be chilled longer if it feels difficult to handle.
6. Prepare the pan: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking pan.
7. Roll one portion of dough out on a lightly floured surface until it is large enough to cover the bottom of the pan.
8. Carefully transfer the dough to the pan and gently press it into the bottom. Don’t worry if it tears—simply patch the dough with your fingers.
9. Spread the apple filling evenly over the crust.
10. Roll out the second portion of dough and carefully place it over the apples. Press the edges together as best you can.
11. Use a sharp knife to make several small slits in the top crust. These vents allow steam to escape.
12. Bake for approximately 40 minutes, rotating the pan halfway through, until the top crust is beautifully golden brown.
13. Remove from the oven and place the pan on a wire rack. Allow it to cool.

Make the Glaze

14. In a small bowl, combine the powdered sugar, butter, vanilla, and milk.
15. Whisk until smooth and creamy. Add a tiny bit more milk if the glaze is too thick.
16. Once the apple slices have cooled, spread the glaze evenly over the top crust.
17. Let the glaze sit until it begins to set, then cut into squares.

Serving

Serve these Chicago-Style Bakery Apple Slices at room temperature with coffee or tea. For an extra-special dessert, serve a slice slightly warm with a scoop of vanilla ice cream.

Tip: The original Chicago bakery-style version is known for its pastry crust, apple filling, thin vanilla glaze, and square-cut presentation rather than the round shape of a traditional apple pie.