Chicago-Style Bakery Apple Slices

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The “North Side” Apple Slice

This version uses the traditional “Dusting” method—a heavy snowfall of powdered sugar—rather than a sticky glaze, keeping the focus on the tartness of the Granny Smith apples.

CategoryDetails
Prep Time30 minutes
Bake Time45 minutes
Total Time1 hour 15 minutes
Yield15–20 slices

🍴 Ingredients

  • The “Short” Crust:
    • 3 cups All-purpose flour
    • 1 cup Unsalted butter (cold, cubed)
    • 1 Large egg (beaten)
    • ½ cup Cold milk
    • 1 tsp Salt
  • The Apple Layer:
    • 6–8 Large Granny Smith apples (peeled and thinly sliced)
    • ¾ cup Sugar
    • 2 tbsp Cornstarch (essential for thickening the “syrup”)
    • 1 tbsp Cinnamon & ½ tsp Nutmeg
  • The Finish:
    • 1 Egg (for wash)
    • ½ cup Powdered sugar (for dusting)

👩‍🍳 Instructions

1. The Dough “Rub”

  • In a large bowl, rub the cold butter into the flour and salt using your fingers or a pastry cutter until it looks like coarse crumbs.
  • Mix the egg and milk, then pour into the flour. Stir until a dough forms. Divide into two discs (one slightly larger), wrap in plastic, and chill for 30 minutes.

2. The Bottom Foundation

  • Preheat your oven to 190°C (375°F).
  • Roll out the larger dough disc to fit a 10×15 inch jelly roll pan. Press it into the corners and up the sides.
  • The Pro Move: Prick the dough with a fork and bake for 10 minutes. Brush with a beaten egg white immediately upon coming out of the oven.

3. The Apple Compression

  • Toss the sliced apples with the sugar, cornstarch, and spices.
  • Lay the apples onto the bottom crust in even, overlapping rows. You want the layer to be dense so there are no “air pockets” between the crusts.

4. The Top Lattice or Sheet

  • Roll out the second dough disc and lay it over the apples.
  • Trim the edges and crimp them together to seal. Cut several slits in the top to let steam escape. Brush the top with egg wash.

5. The Golden Bake

  • Bake for 35–40 minutes until the crust is a deep golden brown.
  • The Cooling Rule: Let the pan cool completely in the pan. If you cut them warm, the filling will run. Once cool, dust heavily with powdered sugar and slice into rectangles.

The “Bakery” Texture: For a true Chicago texture, make sure your apple slices are paper-thin. Thick chunks of apple will make the top crust “dome” and eventually crack.

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