If you’ve ever walked into a bakery and been tempted by those thick, golden apple slices behind the glass, this recipe will bring that memory straight to your kitchen. These Chicago-Style Bakery Apple Slices have it all—a buttery, flaky crust, a sweet and spiced apple filling, and a simple powdered sugar glaze that ties everything together. They’re warm, nostalgic, and perfect for feeding a crowd. Each square feels like a slice of homemade comfort with bakery-level charm.
Chicago-Style Bakery Apple Slices
Ingredients:
For the Crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Granulated sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Unsalted butter, cold and cubed | 1 cup |
| Large eggs | 2 |
| Cold water | 5–6 tablespoons |
For the Apple Filling:
| Ingredient | Quantity |
|---|---|
| Apples, peeled, cored, and thinly sliced | 8 cups (about 6–8 apples) |
| Granulated sugar | ¾ cup |
| Light brown sugar, packed | ¼ cup |
| All-purpose flour | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Lemon juice | 1 tablespoon |
| Unsalted butter, melted | 1 tablespoon |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 cup |
| Milk | 2–3 tablespoons |
| Vanilla extract | ½ teaspoon |
How To Make Chicago-Style Bakery Apple Slices:
Prepare the Crust: In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingers until crumbly. In a small bowl, whisk eggs with 5 tablespoons of cold water, then add to the flour mixture. Stir until dough comes together, adding an extra tablespoon of water if needed. Divide dough in half, wrap in plastic, and chill for at least 30 minutes.
Preheat Oven & Prep Pan: Heat oven to 375°F (190°C). Grease a 9×13-inch pan and set aside.
Prepare the Apple Filling: In a large bowl, toss apple slices with both sugars, flour, cinnamon, nutmeg, and lemon juice until coated.
Assemble the Slices: Roll out one portion of dough into a rectangle and press it into the prepared pan. Spread the apple filling evenly over the crust and drizzle with melted butter. Roll out the second dough portion and place on top, sealing the edges and cutting a few slits for steam to escape.
Bake the Apple Slices: Bake for 40–45 minutes, until the crust is golden and the apples are tender. Cover the edges with foil if they brown too quickly.
Make the Glaze: While the slices cool, whisk powdered sugar, milk, and vanilla in a bowl. Add milk a teaspoon at a time until smooth.
Glaze & Serve: Drizzle glaze over the slightly cooled slices. Let set for 10 minutes before cutting into squares and serving warm.
Tips for the Best Chicago-Style Bakery Apple Slices
- Mix Apples: Use both tart and sweet varieties, like Granny Smith and Honeycrisp, for balanced flavor.
- Keep Dough Cold: Chilled dough makes the flakiest crust. Work quickly so the butter stays cold.
- Avoid Soggy Bottoms: Blind-bake the bottom crust for 10 minutes if you want extra crispness.