Apple Slices

Apple Slices are a Chicago bakery standard. They are a variation on double-crust apple pie, but baked in a sheet pan and topped with glaze. The result is somewhat closer to cookie bars than pie. My favorite memory of apple slices are at Little Bohemia Restaurant. Every meal included soup, delicious rye bread, a main course, two sides, and a dessert. Grandpa usually got the apple slice dessert or, sometimes, the peach slice.

This treat could be made with just about any filling. Apple is the most common filling, but you can find peach, pumpkin, cherry, and many other varieties. When I made this batch, I did take a shortcut by using canned apple pie filling. If you have time and fruit available, you can make your own filling.

Apple Slices 

• 2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup butter
• 1/2 cup water
• 2 egg yolks
• 1 tsp. lemon juice
• 21-ounce can apple pie filling

Glaze

• 1 cup powdered sugar
• 2 Tbsp. melted butter
• 1 tsp. vanilla
• 2 Tbsp. milk (more or less)

Sift together the flour, baking powder, and salt. Using a pastry blender, cut in the butter until crumbs form. In a measuring cup, combine water, egg yolks, and lemon juice; pour over flour mixture. Blend with a fork. The dough will be moist. Press half of the dough into a 13x9 jelly roll pan, using fingers or a small roller to push dough to cover the pan. Cover the dough with the pie filling. Roll out other half of dough on a floured surface. Carefully place dough over the pie filling and pinch edges. Cut several slits into the top dough for steam vents. Bake at 400 for 40 minutes. Allow to cool.

Make the glaze by blending the ingredients together. Vary the amount of milk to get the right consistency. Spread glaze over the apple slices. Allow glaze to harden. Slice into 2 or 3 inch squares. Enjoy!