Apple Slices Recipe {Chicago Bakery Style Apple Squares} (2024)

FAQs

What thickness apple slices for pie? ›

It's best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won't cook through by the time your crust does. Any thinner, and they'll dissolve and leave you with a soggy bottom crust.

Place the core side down on the cutting board and cut the quartered slice into ¼-inch thick slices. Use in your favorite apple pie recipes.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use.

Dissolve ⅛ teaspoon kosher salt in 1 cup water. Add the apple slices, let them soak for 1–3 minutes (be careful not to let the apple slices soak too long, or they'll absorb the salty flavor), then drain them in a colander. Rinse the slices with fresh water.

Lemon Juice: Lemon juice is effective at preventing browning due to its acidic nature. Simply squeeze some fresh lemon juice over the apple slices or mix them in a bowl with a few tablespoons of lemon juice. This will provide a protective layer that slows down the oxidation process.

If you're storing sliced apples in a plastic container or baggie where there's no way for any residual moisture to evaporate out of them, then those slices will dry out quickly, which will cause them to turn brown.

Lemon Juice

If you have fresh lemons laying around, then you might prefer this quick and easy method. Just squeeze a half lemon over your apple slices and let the high acidity from the lemon juice do the work! The apple will eventually brown quicker than using salt water or honey water, but it can work when in a pinch.

Slice your apples into wedges that you and your guests can easily grab. You can also skewer the wedges to make dipping and handling easier.

If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples. Now go fill your home with the scents of the season and bake the day away.

What tool is used to thinly slice apples? ›

A mandolin lets you cut apples into different widths or with crimped edges. It's great for making the base of an apple sandwich and can also dress up any snack plate.

Cut apples into ⅛ to ½-inch slices. Thinly sliced apples will dry as apple chips. Uniform pieces allow for even drying across the entire piece. Peeling apples is an option.

Now that you've separated the apple quarters from the core, you can cut them into slices. Place each piece on the cutting board with the flat side down, then slice lengthwise. If you're slicing up an apple for a snack, large pieces about ½” thick are probably ideal.

The dough should be 1/8" thick and 1" wider than the pie plate. Here's a pro tip on measuring the dough's thickness: stack two quarters next to the dough. That heigh is roughly equivalent to 1/8 of an inch, the Epi Test Kitchen's recommended thickness for pie dough.

Whatever you do, make sure the thickness is about 1/8-inch for your pie crusts. Thinner will result in rips and tears. Thicker and it won't cook through and get flaky. Flour your work surface, the dough itself, and your rolling pin throughout the process as needed.