{"id":7195,"date":"2026-08-23T23:13:28","date_gmt":"2026-08-23T23:13:28","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=7195"},"modified":"2026-08-23T23:13:28","modified_gmt":"2026-08-23T23:13:28","slug":"chicago-style-bakery-apple-slices-2","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/08\/23\/chicago-style-bakery-apple-slices-2\/","title":{"rendered":"Chicago-Style Bakery Apple Slices"},"content":{"rendered":"<h2>\u00a0Chicago-Style Bakery Apple Slices<\/h2>\n<p>A nostalgic Chicago bakery classic made with <strong>two tender pastry layers, cinnamon-spiced apples, and a sweet vanilla glaze<\/strong>. They\u2019re baked in a 9\u00d713-inch pan, then cut into bakery-style squares.<\/p>\n<h3>Ingredients<\/h3>\n<p><strong>For the pastry:<\/strong><\/p>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>\u00bd teaspoon baking powder<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00be cup lard, preferably non-hydrogenated<\/li>\n<li>\u00bd cup cold water<\/li>\n<li>2 egg yolks<\/li>\n<li>1 teaspoon lemon juice<\/li>\n<\/ul>\n<p><strong>For the apple filling:<\/strong><\/p>\n<ul>\n<li>32 oz apple pie filling or apple dessert filling<\/li>\n<\/ul>\n<p><strong>For the vanilla glaze:<\/strong><\/p>\n<ul>\n<li>1 cup powdered sugar<\/li>\n<li>2 tablespoons softened or melted butter<\/li>\n<li>\u00bd teaspoon vanilla extract<\/li>\n<li>2 tablespoons whole milk, plus more if needed<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li><strong>Make the pastry:<\/strong> In a large bowl, whisk together the flour, baking powder, and salt.<\/li>\n<li>Add the lard and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.<\/li>\n<li>In a measuring cup, whisk together the cold water, egg yolks, and lemon juice.<\/li>\n<li>Pour the liquid into the flour mixture and gently stir with a fork until a soft, moist dough forms. Don&#8217;t overmix.<\/li>\n<li>Divide the dough into two portions. Flatten each portion into a rectangle, wrap, and refrigerate for at least <strong>30 minutes<\/strong>. The dough can also be chilled longer if it feels difficult to handle.<\/li>\n<li><strong>Prepare the pan:<\/strong> Preheat the oven to <strong>400\u00b0F (200\u00b0C)<\/strong>. Lightly grease a 9\u00d713-inch baking pan.<\/li>\n<li>Roll one portion of dough out on a lightly floured surface until it is large enough to cover the bottom of the pan.<\/li>\n<li>Carefully transfer the dough to the pan and gently press it into the bottom. Don&#8217;t worry if it tears\u2014simply patch the dough with your fingers.<\/li>\n<li>Spread the apple filling evenly over the crust.<\/li>\n<li>Roll out the second portion of dough and carefully place it over the apples. Press the edges together as best you can.<\/li>\n<li>Use a sharp knife to make several small slits in the top crust. These vents allow steam to escape.<\/li>\n<li>Bake for approximately <strong>40 minutes<\/strong>, rotating the pan halfway through, until the top crust is beautifully golden brown.<\/li>\n<li>Remove from the oven and place the pan on a wire rack. Allow it to cool.<\/li>\n<\/ol>\n<h3>Make the Glaze<\/h3>\n<ol start=\"14\">\n<li>In a small bowl, combine the powdered sugar, butter, vanilla, and milk.<\/li>\n<li>Whisk until smooth and creamy. Add a tiny bit more milk if the glaze is too thick.<\/li>\n<li>Once the apple slices have cooled, spread the glaze evenly over the top crust.<\/li>\n<li>Let the glaze sit until it begins to set, then cut into squares.<\/li>\n<\/ol>\n<h3>Serving<\/h3>\n<p>Serve these <strong>Chicago-Style Bakery Apple Slices<\/strong> at room temperature with coffee or tea. For an extra-special dessert, serve a slice slightly warm with a scoop of vanilla ice cream.<\/p>\n<p><strong>Tip:<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Chicago-Style Bakery Apple Slices A nostalgic Chicago bakery classic made with two tender pastry layers, cinnamon-spiced apples, and a sweet&hellip;<\/p>\n","protected":false},"author":2,"featured_media":7196,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7195","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\/7195","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=7195"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7195\/revisions"}],"predecessor-version":[{"id":7197,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7195\/revisions\/7197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/7196"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=7195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=7195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=7195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}