Confession time: I’ve never actually been to Chicago, which means I’ve never tasted an authentic Chicago-Style Bakery Apple Slice straight from a local bakery. But I have seen them online—and as soon as I spotted that gooey apple filling peeking out of flaky, buttery crust and covered with a thick, sugary glaze, I knew I had to try it myself.
Ingredients
For the Pie Dough:
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4 cups all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon salt
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1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
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1/2 cup ice water, plus more as needed
For the Filling:
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4 cups apple pie filling (canned works perfectly)
For the Glaze:
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1 cup powdered sugar
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2 tablespoons unsalted butter, softened
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1 teaspoon vanilla extract
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2 tablespoons whole milk
Instructions
1. Make the Pie Dough
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In a large bowl, mix together flour, sugar, and salt.
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Remove one stick of butter from the fridge. Grate it over the flour mixture using a cheese grater. If it softens too much, pop it back in the freezer before continuing with the next stick. Repeat until all butter is incorporated. (Alternatively, you can cube the butter and cut it into the flour using a pastry blender or two forks.)
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Make a well in the center of the mixture and add 1/2 cup ice water. Quickly toss with a fork to combine.
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Gradually add more ice water, 2 tablespoons at a time, stirring after each addition, until the dough holds together but isn’t sticky. You should see little bits of butter throughout.
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Turn dough onto a lightly floured surface and knead gently just to bring it together. Divide in half and flatten each into a 1-inch-thick rectangle. Wrap in plastic wrap and chill for at least 30 minutes.
