Chicago-Style Bakery Apple Slices

These Chicago-Style Bakery Apple Slices are a nostalgic Midwestern classic, often found in old-school bakeries and family kitchens. A buttery, flaky double crust holds layers of tender apples tossed with cinnamon, nutmeg, and sugar, then baked to golden perfection. A simple vanilla glaze drizzled on top ties everything together with a sweet finishing touch.

Perfect for holidays, family gatherings, or potlucks, this dessert is made to feed a crowd. It’s like a portable apple pie, cut into slices for sharing—comforting, homemade, and irresistibly delicious.

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Chill Time: 30 minutes
• Total Time: About 1 hour 55 minutes
• Method: Baked
• Yield: 12–16 slices

Ingredients:

For the Crust

• 3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 large eggs
• 5 to 6 tablespoons cold water

For the Apple Filling

• 8 cups thinly sliced apples (about 6 to 8 apples), peeled and cored
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, melted

For the Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, beat the eggs with 5 tablespoons cold water. Gradually add to the flour mixture, stirring until dough forms. If needed, add up to 1 extra tablespoon of water, a teaspoon at a time. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.
2. Preheat oven: Set oven to 375°F (190°C). Grease a 9 × 13-inch baking pan.
3. Make the filling: Toss sliced apples with both sugars, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
4. Assemble: Roll out one portion of dough into a rectangle to fit the pan. Lay it into the pan, pressing into the bottom and up the sides. Spread the apple mixture evenly over the crust. Drizzle with melted butter. Roll out the second portion of dough and place it on top. Seal the edges and cut a few slits in the top crust for venting.
5. Bake: Bake for 40 to 45 minutes, until the crust is golden brown and the apples are tender. If the edges brown too quickly, cover with foil.
6. Glaze: While cooling, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency with more milk if needed.
7. Finish and serve: Drizzle glaze over the warm apple slices. Let it set for 10 minutes before cutting into squares. Serve warm or at room temperature.

Tips:

1. Mix your apples: Combine tart Granny Smith with sweet Honeycrisp for the perfect balance.
2. Flakier crust: Keep the butter very cold and don’t overwork the dough.
3. Prevent soggy bottoms: Blind bake the bottom crust for 10 minutes before adding filling.
4. Extra flavor: Add a pinch of cloves or allspice to the apple mixture for more depth.
5. Serving suggestion: Delicious with vanilla ice cream or whipped cream on the side.