#bakerystyle

Tijuana

Chicago-Style Bakery Apple Squares These delicious Chicago-style apple squares combine a flaky pie crust with a sweet apple filling, topped off with a smooth glaze. Perfect for gatherings or a cozy dessert at home! Ingredients For the Pie Dough: 4 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1 1/4 cups unsalted butter, chilled (2 1/2 sticks) 1/2 cup ice water, plus more as needed For the Filling: 4 cups apple pie filling (canned is fine) For the Glaze: 1 cup powdered sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla 2 tablespoons whole milk Step-by-Step Instructions For the pie dough: In a large bowl, stir together the flour, sugar, and salt. Remove one stick of butter from the fridge and using a cheese grater, grate the butter over the flour mixture. If the butter softens too much, place it in the freezer until firm again before grating the next stick. Continue grating until all butter is used, stirring the mixture between sticks. Alternatively, you can cube or slice the butter and incorporate it using a pastry blender or two forks. Make a well in the center of the flour mixture and add the 1/2 cup ice water. Use a fork to quickly toss and combine. Refill the ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition until the dough is moist and holds together easily. Avoid adding more water than necessary; the dough shouldn’t be sticky, and small pieces of butter should still be visible throughout. On a lightly floured surface, gently knead the dough just enough to bring it together. Divide it in half and flatten each portion into a 1-inch thick rectangle. Wrap each rectangle in plastic wrap and chill for at least 30 minutes. When ready to bake, preheat the oven to 400°F and prepare a 9×13-inch jelly roll pan. Lightly dust a work surface with flour and roll out one rectangle of dough to fit the size of the jelly roll pan. Press it into the bottom of the pan. Spread the apple filling evenly over the pie dough. Roll out the second rectangle of dough to the same size, then carefully lay it on top of the apple filling. You can use a rolling pin to assist with transferring the dough. Pinch the edges of the dough together, but don’t worry about sealing it completely. Slice a few vents in the top crust to allow steam to escape, then bake until the crust is golden brown, about 40 minutes, rotating the pan halfway through. Once baked, remove to a wire rack to cool. When the pie has cooled, prepare the glaze: Beat together the powdered sugar, softened butter, vanilla, and milk until smooth. Spread the glaze evenly over the top of the crust. Allow it to set and harden before slicing into squares and serving. Enjoy!

Anthropological Research

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