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Prepare the Crust
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the dough.In a separate small bowl, beat the eggs and add 5 tablespoons of cold water. Slowly add this egg mixture to the flour and butter mixture, stirring until the dough starts to come together. If the dough is too dry, add an additional tablespoon of cold water, 1 teaspoon at a time, until the dough forms. Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan (or a 15×10-inch jelly roll pan for thinner slices) and set it aside.
Prepare the Apple Filling
In a large mixing bowl, toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until the apples are evenly coated.
Roll Out the Dough
On a lightly floured surface, roll out one portion of the dough into a large rectangle, big enough to fit the bottom of your prepared baking pan. Transfer the dough to the pan, pressing it into the bottom and up the sides.
Assemble the Apple Slices
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 into a rectangle and carefully place it over the apples. Press the edges of the top and bottom crusts together to seal them, then cut a few slits in the top crust to allow steam to escape.
Bake the Apple Slices
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender. If the edges of the crust begin to brown too quickly, you can cover them with aluminum foil for the remainder of the baking time.
Make the Glaze
While the apple slices are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. If the glaze is too thick, add more milk 1 teaspoon at a time until you reach your desired consistency.
Glaze and 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 the apple slices 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.
Variations
Add Streusel: For extra texture, sprinkle a streusel topping (made with butter, flour, brown sugar, and oats) over the apples before adding the top crust.
Caramel Apple Slices: Drizzle caramel sauce over the apples before adding the top crust for a rich caramel flavor.
Nutty Apple Slices: Add ½ cup of chopped walnuts or pecans to the apple mixture for a crunchy twist.
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