Easy Chicago-Style Apple Slices
A delightful and comforting dessert featuring a flaky crust filled with sweet and slightly tart apples, perfect for any occasion.
Ingrédients
Dough
- 2 1/2 cups all-purpose flour Can substitute with gluten-free flour.
- 1/2 teaspoon salt
- 1/4 cup granulated sugar For the dough.
- 1 cup unsalted butter Cold and cubed.
- 1 large egg For the dough.
- 2 to 4 tablespoons cold water As needed.
Apple Filling
- 6 cups apples, thinly sliced Granny Smith and Honeycrisp recommended.
- 3/4 cup granulated sugar For filling.
- 2 teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Egg Wash
- 1 large egg
Instructions
Preparation
- Gather all your ingredients, making sure the butter is ice-cold and cubed.
- In a large bowl, mix together flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the egg and a few tablespoons of cold water, mixing until the dough starts to come together. Add more water if needed.
- Divide the dough into two disks, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Baking
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking pan.
- Roll out one disk of chilled dough on a floured surface to fit the pan and press slightly up the sides.
- In a separate bowl, combine the sliced apples with sugar, cinnamon, lemon juice, cornstarch, and vanilla extract.
- Spread the apple filling evenly over the bottom crust in the pan.
- Roll out the second dough disk and place it over the apples, sealing the edges well.
- Beat the egg in a small bowl and brush the top crust with the egg wash.
- Bake for 40 to 45 minutes until the crust is golden brown and the apple filling is bubbly.
- Allow to cool completely before slicing into bars.
Notes
For flavor variations, consider adding nutmeg or oats. Adjust sweetness based on apple tartness and do not skip the chilling step for dough.