- Assemble the Slices: On a lightly floured surface, roll out one portion of the dough into a large rectangle and transfer it to the prepared pan, pressing it into the bottom and up the sides. Pour the apple mixture over the dough and spread it out evenly. Drizzle the melted butter over the apples. Roll out the second portion of dough and carefully place it over the apples. Press the edges to seal and cut a few slits in the top crust.
- Bake the Apple Slices: Bake for 40-45 minutes, or until the crust is golden brown and the apples are tender. If the edges brown too quickly, you can cover them with aluminum foil.
- Make the Glaze: While the apple slices are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. If the glaze is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
- Glaze & Serve: Once the apple slices have cooled slightly, drizzle the glaze over the top. Allow the glaze to set for about 10 minutes before cutting into squares and serving.
Tips for the Best Chicago-Style Bakery Apple Slices
- Use a Variety of Apples: For the best flavor, use a combination of tart and sweet apples, such as Granny Smith and Honeycrisp.
- Chill the Dough: Chilling the dough helps to ensure a flaky, tender crust. Make sure to keep the butter cold while working with the dough.
- Prevent a Soggy Bottom: To prevent the bottom crust from becoming soggy, you can blind-bake the bottom crust for 10 minutes before adding the apple filling.
