The “Windy City” Bakery Apple Slice
The hallmark of this recipe is the thinness. You aren’t looking for a deep-dish apple pile; you want a uniform, compressed layer of fruit that melds with the dough.
| Category | Details |
| Prep Time | 30 minutes |
| Cook Time | 45–50 minutes |
| Total Time | 1 hour 30 mins |
| Yield | 12–15 Slices |
🍴 Ingredients
The Cookie Crust:
- 3 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- ½ cup Granulated sugar
- 1 tsp Baking powder
- 2 Egg yolks (keep the whites for a wash!)
- ½ cup Whole milk
The Apple Filling:
- 6-7 Large apples (Granny Smith mixed with McIntosh)
- ¾ cup Granulated sugar
- 2 tbsp All-purpose flour (to thicken the juices)
- 1 ½ tsp Cinnamon
- 1 tsp Vanilla extract
The Glaze (Optional but Traditional):
- 1 cup Powdered sugar mixed with 1-2 tbsp Milk
👩🍳 Instructions
1. The Dough
- In a large bowl, whisk flour, sugar, and baking powder. Cut in the cold butter until it looks like coarse crumbs.
- Whisk the egg yolks and milk together, then pour into the flour. Mix until a dough forms. Divide into two equal discs, wrap in plastic, and chill for 30 minutes.
2. The Thin-Slice Apples
- Peel and core the apples, then slice them very thin (almost like potato chips).
- Toss with sugar, flour, cinnamon, and vanilla. Let them sit for 10 minutes to release their juices.
3. The Assembly
- Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking pan.
- Roll out one dough disc and press it into the bottom of the pan.
- Spread the apple mixture (and all the juices!) evenly over the dough.
- Roll out the second disc and place it over the apples. Pinch the edges to seal. Brush the top with the reserved egg whites and prick with a fork.
4. The Bake
- Bake for 45–50 minutes until the top is a pale golden brown.
- The “Chicago” Finish: While still warm, whisk the powdered sugar glaze and drizzle it in thin lines over the top. Let the bars cool completely in the pan before slicing into rectangles.
The “Juice” Rule: Because the apples are sliced so thin, they create a natural apple jelly inside the crust. To ensure the bottom doesn’t get soggy, some old-school bakers sprinkle 2 tablespoons of cornflakes or breadcrumbs over the bottom crust before adding the apples to absorb the excess moisture.