Chicago-Style Bakery Apple Slices

Ouadie Rhabbouron

PHASE 3: Filling Without Tears (10 mins)
0:00
Toss apples withlemon juice + sugars
Coats all slices (no clumps)
3:00
Mixcornstarch + spices→ fold in
Even distribution (no pockets)
5:00
Drizzlemelted butter→ chill 5 mins
Firms up = no blowouts

PHASE 4: Bake to Crisp Perfection (40 mins)
BOTTOM
Blind-baked crust +egg wash
Moisture barrier (no sogginess)
FILLING
Apple mix +1 tbsp cornstarch dust
Prevents sinking
TOP
Second crust +slits + egg wash
Steam escape = no cracks
  • BAKE: 375°F for 35–40 mins until:
    • ✅ Golden-brown with no pale spots
    • ✅ Filling bubbles gently (not erupting!)
    • ✅ Internal temp 190°F (thermometer in center)
  • REST 20 mins → glaze → cool 10 mins.

🔥 Fire drill: Tent edges with foil after 25 mins if browning too fast.

🍽️ Serving & Pairing Perfection
Holiday
Sliced on pre-warmed plates → caramel drizzle
Bourbon vanilla ice cream
Potluck
Skewered with bacon → extra glaze
Sparkling cider
Meal Prep
Freeze unbaked → bake from frozen (+5 mins)
Pair with espresso

🌰 Chicago Upgrade: Add ¼ cup crumbled bacon to filling → finish with maple syrup glaze.

🧊 Storage & Revival Hacks

  • Fridge: ≤ 4 days (wrap tightly in beeswax wrap)
  • Reheat: Air fryer 350°F for 5 mins (oven = soggy crust)
  • Freezer:
    • Unbaked: Freeze solid → bag → bake from frozen (+10 mins)
    • Baked: Slice → freeze on tray → bag → reheat 6 mins at 350°F

🌱 Dietary Swaps That Don’t Sacrifice Flavor
Vegan
Butter: Vegan butter
Crust: Flax eggs + oat milk
Sweetened coconut milk adds richness
Gluten-Free
1:1 GF flour(King Arthur)
Xanthan gum mimics gluten
Keto
Crust: Almond flour + butter
Filling: 8 cups radishes + ¼ cup erythritol
4g net carbs/slice

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