{"id":6163,"date":"2026-06-25T11:47:21","date_gmt":"2026-06-25T11:47:21","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=6163"},"modified":"2026-06-25T11:47:21","modified_gmt":"2026-06-25T11:47:21","slug":"chicago-style-bakery-apple-slices","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/06\/25\/chicago-style-bakery-apple-slices\/","title":{"rendered":"Chicago-Style Bakery Apple Slices"},"content":{"rendered":"<h2>Chicago-Style Bakery Apple Slices<\/h2>\n<h3>A classic, bakery-style apple dessert with a buttery crust, sweet cinnamon apples, and a simple glaze on top.<\/h3>\n<h2>Ingredients<\/h2>\n<h3>For the crust<\/h3>\n<ul>\n<li>2 1\/2 cups <strong>all-purpose flour<\/strong><\/li>\n<li>1 cup <strong>unsalted butter<\/strong>, cold and cubed<\/li>\n<li>1\/2 cup <strong>granulated sugar<\/strong><\/li>\n<li>1\/4 teaspoon <strong>salt<\/strong><\/li>\n<li>1 <strong>large egg<\/strong><\/li>\n<li>2\u20133 tablespoons <strong>cold water<\/strong> (if needed)<\/li>\n<\/ul>\n<h3>For the apple filling<\/h3>\n<ul>\n<li>5 to 6 <strong>medium apples<\/strong>, peeled, cored, and thinly sliced<\/li>\n<li>1\/2 cup <strong>granulated sugar<\/strong><\/li>\n<li>1\/4 cup <strong>brown sugar<\/strong><\/li>\n<li>1 1\/2 teaspoons <strong>ground cinnamon<\/strong><\/li>\n<li>1\/4 teaspoon <strong>ground nutmeg<\/strong><\/li>\n<li>2 tablespoons <strong>all-purpose flour<\/strong><\/li>\n<li>1 tablespoon <strong>lemon juice<\/strong><\/li>\n<li>1 teaspoon <strong>vanilla extract<\/strong><\/li>\n<\/ul>\n<h3>For the glaze<\/h3>\n<ul>\n<li>1 cup <strong>powdered sugar<\/strong><\/li>\n<li>2 to 3 tablespoons <strong>milk<\/strong><\/li>\n<li>1\/2 teaspoon <strong>vanilla extract<\/strong><\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<h3>1Prepare the crust<\/h3>\n<ol>\n<li>Preheat the oven to <strong>350\u00b0F (175\u00b0C)<\/strong>.<\/li>\n<li>Grease or line a <strong>9&#215;13-inch baking pan<\/strong> with parchment paper.<\/li>\n<li>In a large bowl, combine the flour, sugar, and salt.<\/li>\n<li>Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.<\/li>\n<li>Add the egg and mix until the dough starts coming together.<\/li>\n<li>If needed, add <strong>2\u20133 tablespoons cold water<\/strong> until a soft dough forms.<\/li>\n<li>Press about <strong>two-thirds<\/strong> of the dough evenly into the bottom of the prepared pan.<\/li>\n<\/ol>\n<h3>\u00a0Make the apple filling<\/h3>\n<ol>\n<li>In another bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla.<\/li>\n<li>Toss well until the apples are fully coated.<\/li>\n<\/ol>\n<h3>\u00a0Assemble<\/h3>\n<ol>\n<li>Spread the apple filling evenly over the crust.<\/li>\n<li>Crumble or gently flatten pieces of the remaining dough over the top of the apples.<\/li>\n<\/ol>\n<h3>Bake<\/h3>\n<ol>\n<li>Bake for <strong>40\u201350 minutes<\/strong>, or until the top is lightly golden and the apples are tender.<\/li>\n<li>Remove from the oven and let cool completely in the pan.<\/li>\n<\/ol>\n<h3>Add the glaze<\/h3>\n<ol>\n<li>In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.<\/li>\n<li>Drizzle the glaze over the cooled apple slices.<\/li>\n<\/ol>\n<h2>To Serve<\/h2>\n<ul>\n<li>Cut into <strong>bars or squares<\/strong><\/li>\n<li>Serve at room temperature<\/li>\n<li>Delicious with <strong>coffee, tea, or a scoop of vanilla ice cream<\/strong><\/li>\n<\/ul>\n<h2>Tips<\/h2>\n<ul>\n<li>Best apples to use: <strong>Granny Smith, Honeycrisp, Fuji, or a mix<\/strong><\/li>\n<li>Let the bars cool fully before slicing for cleaner pieces<\/li>\n<li>Store covered in the fridge for <strong>3\u20134 days<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chicago-Style Bakery Apple Slices A classic, bakery-style apple dessert with a buttery crust, sweet cinnamon apples, and a simple glaze&hellip;<\/p>\n","protected":false},"author":2,"featured_media":6164,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=6163"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6163\/revisions"}],"predecessor-version":[{"id":6165,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6163\/revisions\/6165"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/6164"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=6163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=6163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=6163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}