Hold on to Summer with WBEZ at the Evanston Folk Festival this weekend.

We're hosting tent talks with folk artist Bonnie Koloch, Sam Beam, Roseanne Cash, and more.

Info at WBEZ.org slash events.

What's up, Chicago? I'm Erin Allen.

It's getting cooler. The days are getting shorter, and there is a crispness in the air.

I hate to admit it, but I think it's safe to say fall is almost here.

At least that means it's about time for all those tasty apple desserts, though.

So today, we're revisiting a question we got from Teresa Flanagan.

She wanted to know if apple slices are a local or even a hyper-local thing.

No, we are not talking about a bunch of cut-up apples.

We're talking about a pastry that is kind of like a rectangular slab pie baked in a sheet pan.

Teresa had grown up eating apple slices from her local bakery and had largely forgotten

about them until recently.

I asked my husband, who's from Central Illinois, and you had no idea what I was talking

about.

I asked a friend who grew up in Rogers Park.

She was like, no, but if you find them, like, that sounds amazing.

We were intrigued by these gooey, apple-filled pastries with a sugary glaze on top.

Reporter Esther Yunji Kang tracks down the history.

Our question-asker, Teresa, was cruising Pinterest one day when she came across a recipe for

Chicago-style apple slices.

And as soon as I saw the picture, all these memories of childhood came flooding back.

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