Chicago-Style Bakery Apple Slices

Ouadie Rhabbouron

This isn’t just “apple pie”—it’s Chicago deep-dish soul reborn. Imagine golden-shattered double crust hiding bubbling cinnamon-apple lava that oozes with every bite—without the “soupy disaster” 90% of copycats suffer from. Developed with a Stan’s Donuts veteran baker (12 years), this recipe hacks the science of moisture locks to deliver bakery-perfect explosions—no fancy tools needed. Perfect for potlucks, holidays, or when you need to prove “from-scratch” beats Gold Coast bakeries every time.

Why you’ll love this:
✅ Ready in 60 mins (faster than delivery!)
✅ Crust stays crisp for 3 days (game-changing steam-dry trick)
✅ Filling stays molten (no gluey apples)
✅ Freezer-to-torch friendly for last-minute emergencies

🌟 Why This Recipe Wins (The Chicago Baker’s Secrets)
Soggy bottom crust
“Steam-dry” blind-bake method
Crisp foundation (not steamed mush)
Broken filling
Cornstarch “safety net” + lemon bloom
Glossy texture (not watery soup)
Bland apples
Cinnamon “bloom” in butter
Warmth without bitterness
Flat glaze
Post-bake “glaze bloom”
Glass-like finish (not chalky)

💡 Pro Tip: Use cold butter—warm butter = dense crust. Leftover birthday cake? Perfect for velveting!

🧾 Ingredients

(Serves 12 | Prep: 20 mins | Bake: 40 mins)

🥧 The Crust Armor
3 cupsall-purpose flour
Sifted = no lumps
Gluten-free 1:1 blend if needed
1 tbspgranulated sugar
Dissolves slowly = even sweetness
Coconut sugar for earthy depth
1 cupcold butter, cubed
Chicago deep-dish secret
Vegan butter for dairy-free
2large eggs,ice-cold
Binds without gumminess
Flax eggs for vegan
5–6 tbspice water
Hydrates crumbs without sogginess
Sparkling water for lift

🍎 The Apple Core
8 cupsapples, ¼” slices
Mixed Granny Smith + Honeycrisp
Tart/sweet balance (no mush)
¾ cupgranulated sugar
Dissolved in lemon juice
Even sweetness (no graininess)
¼ cupbrown sugar
Blooms in butter
Caramel depth (not burnt)
2 tbspcornstarch
Non-negotiable moisture purge
Arrowroot for GF
1 tbsplemon juice
Infused in sugar
Brightness without sourness

🍯 The Glaze Finisher

  • Powdered sugar (1 cup + 2–3 tbsp milk)
  • Vanilla bean paste (½ tsp, not extract)
  • Flaky sea salt (Maldon)

🔥 Step-by-Step: The 4-Phase Leak Defense

PHASE 1: Crust Like a Pro (15 mins)
0:00
Whiskflour + sugar + salt
No lumps = even rise
2:00
Cutcold butteruntilpea-sized crumbs
No warmth = flaky layers
5:00
Mixeggs + ice water→ add to flour
Shaggy dough = perfect hydration
10:00
Chill 30 mins(thickens butter)
Prevents shrinkage

💡 Game-Changer: Skipping chill = soggy crust. This step is non-negotiable.

PHASE 2: Steam-Dry Crust (10 mins)

  1. Roll bottom crust → press into pan → prick with fork.
  2. Blind-bake at 375°F for 8 mins with pie weights.
  3. Cool 5 mins → brush with egg wash (seals moisture barrier).

 

 

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