Make a 1-inch/2.5 cm upward fold all around the perimeter, and crimp to seal. This recipe called for lard, no butter. These things held their shape hot out of the pan! The recipe yields about 12 to 24 slices, depending on the size you cut them. I used to get an apple slice for the car ride home from the bakery, they’re very portable. https://www.justapinch.com/.../quick-glaze-for-apple-slices-cake-or.html Lay this dough sheet over the apples. Not exactly pie and not exactly bar cookie, the “slice” puts the goodness of apple pie in easy-to-make and easy to handle pan-baked form. Bob Evans Sliced Glazed Apples. Preheat the oven to 350F. Add lard and cut in with pastry cutter or fingertips until the mixture resembles coarse crumbs. It’s the seventh wonder of the midwestern baking world. Bake until golden brown, 50 to 60 minutes. I used the food processor slice blade to get these done, and they ended up … Prepare the crust: In the bowl of a food processor fitted with the steel S blade, combine the flour, granulated sugar, and salt. Roll remaining dough to fit the top, either on a well floured pastry board or the back of a sheet pan and then carefully flip it over the top. Baked Sweet Potatoes with Maple Crème Fraîche, Donate today for as little as $5.00 a month. Her writing and recipes have been featured in O, The Oprah Magazine, Food and Wine, Bon Appetit, Fine Cooking, Family Circle and USA Weekend. Try and find a non-hydrogenated, unprocessed lard ~ that’s the best to use. Cut into 2- or 3-inch squares and enjoy! I rolled the top sheet of dough on the back of a well-floured sheet pan and then transferred it. In deep 10" non-stick saute pan, melt butter over medium-low heat, don't let brown. Yes, awesome. If you find the brownies, I hope you’ll share those as well. This isn’t like working with a traditional pie dough. Reprinted with permission from Midwest Made © 2019 By Shauna Sever, Running Press. Yes, I remember the sugar on the bottom!! Cook the sliced apples … That’s my best description and if you’ve seen or had these apple slices, you know exactly what I’m talking about. Scatter the dough with the crushed cornflakes, leaving a 1-inch/2.5 cm bare border. https://chickensintheroad.com/farm-bell-recipes/apple-slices Made my own filling just as in the recipe notes. Pat each portion into a disk, wrap each tightly in plastic wrap, and refrigerate. *Adapted from Chicago Tribune and Farm Bell Recipes. Posted on Published: May 3, 2018 - Last updated: September 1, 2020 Categories Desserts, Recipes. Arrange the glazed apples, sprinkle with red berries … Bake in 400º oven for 40 minutes, until crust is nicely browned, rotating pan halfway. Thanks so much for this recipe, born and raised in Chicago. Mix corn starch in water and add slowly to mixture stirring while you add mixture so there are no lumps. Arrange the slices … That would be the source I wanted and the recipe I chose to adapt. … Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares. She's appeared on The Today Show, Food Network, Home and Family, Serious Eats, Chow and Ulive.com. My neighbor just gave me three bags of apples. But I don’t think it matters, it tasted great, was brown and crispy, and the vanilla-butter glaze on top covers any glaring goofs. Brown chops in hot oil in large skillet on medium-high heat. Spread a scant teaspoon goat cheese on each apple slice, and evenly sprinkle the chopped walnuts. And I had my favorites in the city, mostly on the north side. Chicago-style bakery apple slices. This is the first food blog post it didn't kill me to read. Also, I love that you tracked your recipe to a 1974 newspaper. So, off you go! Add white and brown sugar, stir till sugar is melted. Roll out remaining dough and cover fruit. Cover with plastic wrap until ready to use. With the processor running, pour in the milk mixture and blend until the dough comes together. Not apple pie, not a bar, and not slab pie either. Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough … I upped the dough recipe by one quarter, as mentioned in some of the comments, and all dough troubles were avaoided. The cornstarch and water will act as a thicker and thicken the brown sugar, cinnamon, and maple syrup and give the Instant Pot Cinnamon Apples a thick glaze that will cling to the apple slices. Is the crust of these slices light and somewhat flaky? Not the best and I debated about this post since my top crust was rather pathetic-looking. We rely on you to do this. I'll let you know how it goes. Let cool completely before serving. And mention me on Instagram, Spring Risotto with Asparagus and Smoked Salmon. I need to make my own filling next time! Step 1: Light grill and set up high direct heat. And, when you donate, you'll become a member of The Splendid Table Co-op. (It’s often just a matter of a few extra drops of water from your fingertips to get the consistency just right, so don’t add too much water in the beginning.) HUNGRY FOR MORE? Glaze: 1/2 cup apple jelly 1 tbsp Honey 1 tbsp butter 2 tsp Dijon mustard 1/4 tsp Ancho chili powder 1/2 tsp cinnamon. apple slices recipe, apple slice squares, apple slices with glaze, Chicago bakery style, Please comment, rate it and share! Cut several slits in top dough for steam vents. I remember the sheet pan must have been sprinkled with granulated sugar to prevent sticking as the bottom of the brownies had a light coating of sugar on them. Her latest book is Midwest Made. Preheat oven to 400° F. Core, peel and slice apples to about 1/4-1/2 inch thickness. Copyright © 2020 The Hungry Bluebird | Trellis Framework by Mediavine. Spread glaze over top of crust with an offset spatula and let glaze set and harden. I’ll level with you—I’m not sure there’s a line at all. I patted with my hands, you could also try a mini roller. Use a pastry brush to lightly slick the surface of the dough with egg white. GLAZED APPLE PIE SLICES Heat oven to 350 degrees.... large bowl toss apples with lemon juice; layer over... small bowl, mix glaze ingredients until smooth and drizzle... and cut into bars. She is also the voice behind the baking blog Piece of Cake. Brush top with beaten egg white. Lay the slices out on a large plate or platter, and squeeze the lemon juice over them to prevent browning. I cant wait to make them this week, your recipe looks and sounds exactly like all of us Chicagoans know and love! 2 3/4 cups/352 g unbleached all-purpose flour, spooned and leveled, plus more for dusting, 1 cup/225 g unsalted butter, cold and cut into cubes, 2 3/4 pounds/1.25 kg Granny Smith apples, peeled, cored, and thinly sliced (about 8 cups prepared), 3 cups/85 g cornflake cereal, finely crushed (to equal 1 cup/85 g crumbs), 1 batch Five-Finger Icing (see recipe at bottom). Five-Finger Icing Makes about 1/2 cup/120 ml icing, 1/2 teaspoon pure vanilla extract, or a squeeze of lemon juice (optional). Roll out the second portion of dough to the same size. The dough is a bit hard to work with, at least I thought so. 1. Position a rack to the center of the oven and preheat it to 400°F/200°C. The recipe I adapted included the following directions to make the apple filling: Mix 1¼ cups sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon and ¼ teaspoon salt in a saucepan; add 1¼ cups water. I’m including a light sugar syrup recipe and a honey syrup recipe for you to use when canning apple slices. Spread apple filling evenly over the dough. Nutrition Info. Grate one apple onto a paper towel to remove excess moisture. Apples: 3 Granny Smith or Honeycrisp apples, cut into 1/2” slices with seeds removed 2 tbsp melted butter 3 tbsp honey 2 tbsp brown sugar 2 tsp fresh ground cinnamon. Thanks! Halve and thinly slice the remaining apple. Use any pie filling you prefer, and I’ll also put the apple filling directions from the recipe I used in the recipe notes, in case you want to make your own filling. Okay, let’s talk my baking skills. Slice the apples into wedges that are about 1/2 inch to 3/4 inch thick at the widest part. Make these Apple Slices and you’ll have this iconic Chicago-style bakery treat at home. I found a few recipes for these Chicago-style bakery apple slices that were pretty much the same, apparently adapted from a 1972 edition of the Chicago Tribune. So, this recipe being a pastry and not pie is a state of mind, is what I’m saying. You may wrap it in waxed paper and chill for 6 hours or overnight, then roll out for the pan. Mix sugar, cinnamon and salt; sprinkle over apples. And I used a smaller jelly roll pan, not a full or even half sheet size. Whisk in the vanilla or lemon juice, if using. I used a quart jar of Amish apple dessert filling I had in the pantry. Blend gently with a fork until combined; mixture will be very moist. As a cold front swept across the Midwest, a thunderstorm brought a deluge of rain, followed by cool autumnal breezes. The other hydrogenated stuff isn’t so good, just sayin’. Add fruit a little a time, coat and sprinkle with a little of the cinnamon, repeat until all fruit and cinnamon is used and all is nicely coated. Make glaze. The crust has an egg in it, making it a little sturdier than a flaky pie crust, and the lemony glaze is the classic topper. How can I describe them? Spread the apple filling over the cornflakes in an even layer, leaving the border bare. Not yet. I certainly miss those bakeries, my gram made these apple slices and in our move south somehow I lost the recipe, so this is awesome!! I love Chicago neighborhood bakeries. I glazed it while still quite warm against my better judgement, but my husband so loves apples, he could not (would not?) Chicago-style bakery apple slices. Combine the sugar and salt in a small bowl and whisk in just enough water, a little at a time, to form a smooth, opaque glaze—when you lift the whisk, it should easily form a fluid ribbon without breaking, but doesn’t drip in little droplets in a runny fashion. The dough is very moist and a little hard to work with. I was drawn to this recipe from a late 1970s University of Wisconsin–Madison cookbook because of its inclusion of crushed cornflakes, running a highly convincing campaign on the basis of kitsch and function. I just like your style, I guess. Browse hundreds of simple delicious recipes, home decor and craft tutorials, and thoughtful gift guides for that hard-to-find person on your list. Maple Glazed Apple Galette: The perfect fall dessert. The bakery always had Apple Slices and I loved them. salt (I use Diamond kosher salt, even for baking), lard (preferably non-hydrogenated, unprocessed). Add lard and cut in with pastry cutter or fingertips until the mixture resembles coarse crumbs. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. It was perfect for these apple slices. Apple filling between two crusts with a thin glaze on top, and they are cut into squares like brownies. What it comes down to is how this item is found in Midwestern bakeries: on sheet pans the size of barn doors, slicked with icing, often called an apple slice or apple square, and eaten out of hand midday with no thought about it being dessert. Apple Slices with Lemon-Sugar Glaze Apple slices are a Midwestern favorite. Sift together flour, baking powder and salt in large bowl. Shauna Sever is the author of the cookbooks, Marshmallow Madness!, Pure Vanilla and Real Sweet. The crisp air felt like fall. Add the butter cubes and pulse until the mixture appears crumbly. Let cool on the pan set over a wire rack for about 15 minutes. But it tasted perfect, the glaze camouflaged any imperfections ~ so no worries for me. Add 3 pounds peeled and pared cooking apples, cut into ¼"-thick slices; simmer for 10 minutes. Hi there! Glaze: 1 cup confectioners sugar 2 tablespoons butter 1/2 teaspoon vanilla 2 tablespoons milk. https://www.tasteofhome.com/recipes/glazed-apple-pie-squares I pressed the dough in the bottom of the pan with my fingers. One thing these bakeries had in common were big sheet pans of apple slices in their cases or sitting out on the counter. But close, damn close. 2 puffed pastry slices filled with apple and glazed with white icing. Prospect, Illinois – they called it Apple Slices. Heat until the sugar is dissolved and let cool. Sauté the apples until tender, stirring and flipping gently so they cook evenly. Your fried apples are done when the apples are tender and a spoon pulled through the glaze … Like you I’d go to the bakery and eat the apple slice on the way home, great memories, Thanks again, I grew up in Whiting, across the border in Indiana, just south of Chicago, and there was a small bakery within walking distance of our house that made apple and cherry slices and those yummy fudge brownies I saw mentioned in comments on here. Divide dough in half. We live in the southwest suburbs of Chicago and the bakeries here still make them, which is a fabulous thing! Patch where necessary. Thanks a million :-). Reduce heat to low. Remove to rack to cool. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. What you get here is a pastry dough that’s more forgiving than typical pie crust, and the ideal ratio of apple filling to crisp pastry, totally sog-proof thanks to that brilliant layer of crushed cereal, which magically disappears during baking. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team. Drizzle the balsamic glaze evenly over the apple slices with a spoon. Aww, thank you so much for the kind words. These Iced Apple Pie Bars are inspired by a recipe from my grandmother, whose next door neighbor shared the recipe with her when they lived in Mt. Ingredients: 13 (apples.. cinnamon.. crumbs.. juice.. salt.. sugar...) 2. Prepare the filling: In a large bowl, toss together the apples, brown and granulated sugar, cinnamon, nutmeg, and salt. Place the dough on the parchment. Line a 12 x 17-inch/30 x 43 cm baking sheet with parchment paper. Turn out the dough onto a work surface and divide in half. Cook sugar, honey, orange marmalade and juice in large heavy skillet over medium heat, stirring until sugar and marmalade have dissolved about 5 minutes. In a small cup, whisk together the milk and egg yolk. Fold the grated apple into the batter and then transfer into the prepared pan. Remove chops to serving platter, reserving drippings in skillet; cover chops to … wait. Besides, there’s no way my sheet pan of apple slices would look like it was from the bakery. Place the ham in a roasting pan along with 1/2 cup of apple juice. Spread apple slices evenly over crust. There’s a fine line between apple pie and this recipe. Sift together flour, baking powder and salt in large bowl. In a sauce pan melt butter and add apples and water, depending on how many apples you may need to add more water or not as much. Donate today for as little as $5.00 a month. It still tore in the corners and my attempts to patch it were comical. 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The apple slices are a Midwestern favorite, Spring Risotto with Asparagus Smoked... Real Sweet a well-floured sheet pan of apple slices with glaze, Chicago bakery style, Please comment rate! It in waxed paper and chill for 6 hours or overnight, then roll out 1 of! Syrup recipe for you to use when canning apple slices with a thin glaze on top, Orland. As well the bag, holding it with the Splendid Table Co-op members will get content! For me to remove excess moisture and set up high direct heat the butter cubes and pulse the! With an offset spatula and let cool their cases or sitting out on a large plate or,... That would be the source I wanted and the bakeries here still make them, which I m. Perfect, the glaze by adding brown sugar, bourbon and apple juice to a big sheet pan then. Conversation and kitchen companionship cornflakes, leaving the border bare southwest suburbs of and! Crust is nicely browned, rotating pan halfway, born and raised in Chicago found a recipe to small! Large bowl it to 400°F/200°C like-minded individuals who love good food, good conversation and kitchen.... Salt.. sugar... ) 2 was from the bakery did n't kill me read. To prevent browning recommend it half of dough to the same size,. Fingertips until the mixture resembles coarse crumbs we go to, and when...