Chicago-style bakery apple slices are a nostalgic dessert that originated in Midwest bakeries and church potlucks. They are not like a traditional pie. Instead, they are made in a large sheet pan, yielding a flaky pastry-style crust, layers of spiced apples, and a sweet glaze drizzled over the top. The result is something between pie and pastry—perfect for slicing into squares or rectangles to feed a crowd.
This recipe is an excellent choice for family gatherings, bake sales, holidays, or any occasion where you want a comforting yet impressive dessert.
Ingredients
For the Crust:
4 cups all-purpose flour (sifted for best texture)
1 teaspoon salt
1 tablespoon granulated sugar
1 ½ cups unsalted butter, cold and cut into cubes (or half butter, half shortening for extra flakiness)
2 large eggs, lightly beaten
½ cup cold whole milk (you may need a little less depending on flour absorption)
For the Apple Filling:
8 to 9 medium tart apples (Granny Smith or Honeycrisp work very well), peeled, cored, and thinly sliced
1 ¼ cups granulated sugar (adjust to taste depending on apple sweetness)
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons all-purpose flour (helps thicken the juices)
2 teaspoons lemon juice (to brighten flavor and prevent browning)
1 tablespoon unsalted butter, cut into small pieces
For the Glaze:
1 cup powdered sugar, sifted
2 to 3 tablespoons whole milk (adjust for desired consistency)
½ teaspoon pure vanilla extract
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, salt, and sugar.
Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter remaining.
In a separate small bowl, whisk together the eggs and milk.
Gradually add the liquid mixture into the flour-butter blend, stirring gently until the dough comes together. Do not overmix; the key is keeping the butter cold so the crust bakes up flaky.
Divide the dough into two equal portions, form each into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Apple Filling
Place the sliced apples in a large bowl.
Sprinkle with sugar, cinnamon, nutmeg, flour, and lemon juice. Toss until all apple slices are evenly coated.
Allow the mixture to sit for about 15 minutes. This draws out some of the natural juices and helps the flavors meld together.
Step 3: Assemble the Apple Slices
Preheat your oven to 375°F (190°C). Grease and lightly flour a 10×15-inch jelly roll pan or a rimmed baking sheet.
Roll out one half of the chilled dough into a rectangle large enough to cover the bottom and slightly up the sides of the pan. Transfer it carefully into the pan.
Spread the prepared apple filling evenly over the bottom crust, making sure to distribute the apples all the way to the edges. Dot with small pieces of butter.
Roll out the second half of the dough and carefully place it over the apples. Trim excess edges and press the seams together. Cut small slits in the top crust to allow steam to escape while baking.
Step 4: Bake
Place the pan in the preheated oven and bake for 45 to 55 minutes, or until the crust is golden brown and the apple filling is bubbling slightly at the edges.
Remove from the oven and place on a wire rack to cool for at least 30 minutes before glazing.
Step 5: Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. The glaze should be pourable but not too thin.
Drizzle the glaze evenly over the cooled apple slices. Let it set for about 15 minutes before cutting.
Step 6: Slice and Serve
Cut into squares or rectangles, depending on the size you prefer. These bakery-style apple slices are delicious served slightly warm or at room temperature. They pair beautifully with coffee, tea, or even a scoop of vanilla ice cream for an extra indulgent dessert.
Tips for Success
Chill the dough properly: Cold butter equals flakier crust. If your kitchen is warm, refrigerate the dough between steps to prevent the butter from melting.
Choose the right apples: A mix of tart and sweet apples adds complexity. Granny Smith gives structure, while Honeycrisp or Fuji provide sweetness.
Glaze after cooling: If the slices are too hot when you glaze them, the sugar will melt into the crust instead of forming a sweet finish on top.
Make ahead: These apple slices can be made a day in advance. The flavors deepen as they rest, making them even more delicious the next day.
Serving Ideas
For a classic Midwest bakery experience, serve plain with just the glaze.
For a holiday twist, add a touch of ground cloves or allspice to the filling.
For a richer treat, drizzle with caramel sauce in addition to the vanilla glaze.
This recipe yields about 15 to 20 slices, depending on how large you cut them. It is designed to feed a crowd, making it the perfect dessert for family gatherings, parties, or community events.
