CHICAGO-STYLE BAKERY APPLE SLICES
1960
Pastry
4 cups all-purpose flour
1 Tablespoon sugar
pinch of salt
2 1/2 Sticks chilled butter
1/2 cup ice water + 1 Tablespoon apple cider vinegar
1 egg
Sift together flour, sugar, and salt. cut in butter till crumbly. in a separate bowl whisk together ice water, vinegar, egg. Add to flour mixture, mixing till dough forms. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees F and set aside a 9x13-inch jelly roll pan. Once dough is unwrap and place on lightly floured surface. Divide dough evenly in two. Roll out on half to fit the Jelly-roll pan. Press into the bottom of the pan, leaving a little overlay
Filling
Two 21 oz. cans apple pie filling
Spread filling over bottom crust
Roll remaining dough out to fit over apple filling. Pinch the top dough together with the bottom dough to seal.
Slice a few vents in top crust, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through.
When pie has cooled, make the glaze.
Glaze
1 cup powdered sugar
2 tablespoons butter, softened
2 teaspoon vanilla
2 Tablespoons milk
Mix all ingredients together. Spread glaze over top crust
Cut into square slices to serve.
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