Chicago-Style Bakery Apple Slices: A Nostalgic Treat

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.

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, stirring until the dough starts to come together. If needed, add an additional tablespoon of cold water, 1 teaspoon at a time.

Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking pan.

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.

On a lightly floured surface, roll out one portion of the dough into a large rectangle and transfer it to the prepared pan, pressing it into the bottom and up the sides. 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 and carefully place it over the apples. Press the edges to seal and cut a few slits in the top crust.

Bake for 40-45 minutes, or until the crust is golden brown and the apples are tender. If the edges brown too quickly, you can cover them with aluminum foil.

While the apple slices are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. If the glaze is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.

Once the apple slices have cooled slightly, drizzle the glaze over the top. Allow the glaze to set for about 10 minutes before cutting into squares and serving.