Chicago-Style Bakery Apple Slices
Nov 2, 2024 21:51:20 GMT -5
Post by bloodbought on Nov 2, 2024 21:51:20 GMT -5
Chicago-Style Bakery Apple Slices
Ingredients
▢Dough
▢4 cups of all-purpose flour
▢1 teaspoon of salt
▢1 cup of unsalted butter chilled and cut into small pieces
▢1/2 cup of cold water
▢1 large egg beaten (for egg wash)
▢Filling
▢10 cups of peeled cored, and thinly sliced apples (Granny Smith or other tart apples)
▢1 1/2 cups of granulated sugar
▢1/2 cup of light brown sugar packed
▢2 teaspoons of ground cinnamon
▢1/4 teaspoon of ground nutmeg
▢3 tablespoons of all-purpose flour
▢2 tablespoons of lemon juice
Instructions
Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 15x10-inch baking pan or line it with parchment paper.
Roll Out the Dough: On a lightly floured surface, roll out one portion of the dough to fit the bottom and sides of the prepared pan. Place the rolled dough in the pan, pressing it into the corners and up the sides.
Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until the apples are well coated.
Assemble the Slices: Spread the apple filling evenly over the dough in the pan. Roll out the second portion of dough and place it over the apple filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
Bake: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
Cool and Serve: Allow the apple slices to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
NOTE: Use a mix of tart and sweet apples for the best flavor balance. Granny Smith and Honeycrisp work well.
link
Ingredients
▢Dough
▢4 cups of all-purpose flour
▢1 teaspoon of salt
▢1 cup of unsalted butter chilled and cut into small pieces
▢1/2 cup of cold water
▢1 large egg beaten (for egg wash)
▢Filling
▢10 cups of peeled cored, and thinly sliced apples (Granny Smith or other tart apples)
▢1 1/2 cups of granulated sugar
▢1/2 cup of light brown sugar packed
▢2 teaspoons of ground cinnamon
▢1/4 teaspoon of ground nutmeg
▢3 tablespoons of all-purpose flour
▢2 tablespoons of lemon juice
Instructions
Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 15x10-inch baking pan or line it with parchment paper.
Roll Out the Dough: On a lightly floured surface, roll out one portion of the dough to fit the bottom and sides of the prepared pan. Place the rolled dough in the pan, pressing it into the corners and up the sides.
Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until the apples are well coated.
Assemble the Slices: Spread the apple filling evenly over the dough in the pan. Roll out the second portion of dough and place it over the apple filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
Bake: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
Cool and Serve: Allow the apple slices to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
NOTE: Use a mix of tart and sweet apples for the best flavor balance. Granny Smith and Honeycrisp work well.
link
