Chicago-Style Bakery Apple Slices

Crust

1. In a bowl, mix flour, sugar, and salt.

2. Cut in butter until mixture looks like coarse crumbs.

3. Beat eggs with 5 tbsp cold water, then stir into flour mixture. Add extra water if needed.

4. Divide dough into two portions, wrap, and chill for at least 30 minutes.

Filling
5. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking pan.
6. In a bowl, toss apples with both sugars, flour, cinnamon, nutmeg, and lemon juice.

Assemble
7. Roll out one dough portion and fit it into the pan.
8. Spread apple mixture evenly, drizzle with melted butter.
9. Roll out second dough portion and lay it on top. Seal edges and cut slits in the crust.

Bake
10. Bake 40–45 minutes, until crust is golden and apples are tender. Cover edges with foil if needed.

Glaze
11. Whisk powdered sugar, milk, and vanilla until smooth.
12. Drizzle over warm apple slices, let set 10 minutes before cutting.

Tips

• Use both tart and sweet apples for best flavor.

• Keep butter and dough cold for a flaky crust.

• Blind-bake the bottom crust 10 minutes to avoid sogginess.