Authentic Chicago Bakery Apple Slices: Flaky Crust & Sweet Glaze Recipe
Enjoy the authentic taste of Chicago with these bakery-style apple slices featuring a flaky, buttery crust and a sweet, smooth glaze that perfectly complements warm apple pie filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Pie Dough
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled, divided
- 1/2 cup ice water, plus 2-4 tablespoons more as needed
Filling
- 4 cups apple pie filling (canned or homemade)
Glaze
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
Instructions
- Prepare the Flaky Pie Dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Grate 2 sticks (1 cup) of the chilled unsalted butter directly over the flour mixture using a cheese grater. If the butter softens, pop it into the freezer for a few minutes to firm up. Gently stir the grated butter into the flour (alternatively, cube the butter and cut it in with a pastry blender or two forks).
- Hydrate the Dough: Create a well in the center of the flour-butter mixture and pour in ½ cup of ice water. Using a fork, quickly toss to combine. Gradually drizzle in 2 tablespoons of additional ice water at a time, stirring after each addition, until the dough is just moist enough to hold together. Avoid over-wetting; the dough should not be sticky, and small pieces of butter should still be visible.
- Chill the Dough: On a lightly floured surface, gently and quickly knead the dough just until it comes together. Divide the dough in half, then flatten each half into a 1-inch thick rectangle. Wrap each rectangle tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).
- Preheat Oven & Prepare Pan: When ready to bake, preheat your oven to 400°F (200°C). Lightly grease or line a 9×13-inch jelly roll pan or baking dish and set aside.
- Assemble the Bottom Crust: On a lightly floured work surface, roll out one rectangle of chilled dough to roughly the same size as your 9×13-inch pan. Carefully transfer the dough and press it evenly into the bottom of the prepared pan, creating a slight edge.
- Add Apple Filling: Spread the 4 cups of apple pie filling evenly over the bottom pie dough layer.
- Top with Second Crust: Roll out the remaining rectangle of dough to the same size as the pan. Gently lift and lay it over the apple filling (a rolling pin can help with transfer). Pinch the edges of the top and bottom crusts together to seal, though it doesn’t need to be perfect. Use a sharp knife to cut a few small vents in the top crust to allow steam to escape during baking.
- Bake the Apple Slices: Bake for approximately 40 minutes, or until the crust is beautifully golden brown. Rotate the pan halfway through baking for even browning. Once baked, remove the pan from the oven and place it on a wire rack to cool completely.
- Prepare & Apply Glaze: While the apple slices cool, prepare the glaze. In a medium bowl, beat together the powdered sugar, the remaining 2 tablespoons of softened unsalted butter, vanilla extract, and whole milk until smooth and lump-free. Once the apple slices are completely cooled, spread the glaze evenly over the top crust.
- Set & Serve: Allow the glaze to set and harden slightly, about 15-20 minutes. Then, slice the cooled apple slices into squares and serve. Enjoy your taste of Chicago!
Notes
- Refrigerate the dough for at least 30 minutes to ensure a flaky crust; chilling up to 2 days is possible.
- If the butter softens while grating, return it to the freezer to firm up before mixing.
- Rotate the pan halfway through baking for even browning.
- Allow the glaze to harden before slicing for best texture.