Here’s a nostalgic and delicious recipe for Chicago-Style Bakery Apple Slices — a Midwest bakery classic! These are not your typical apple pie slices — they feature a flaky crust, gooey apple filling, and are often baked in a sheet pan, then sliced into large bakery-style squares or rectangles. Think of it like a slab pie, but more rustic and portable.
🍎 Chicago-Style Bakery Apple Slices
🍽️ Makes: 12 large slices
⏲️ Total Time: 1 hour 30 minutes
(includes chilling time)
🛒 Ingredients
🥧 For the Crust (double crust):
-
3 cups all-purpose flour
-
1 tablespoon sugar
-
1 teaspoon salt
-
1 cup (2 sticks) unsalted butter, cold and cubed
-
1/2 cup cold water (you may not need it all)
-
1 teaspoon vinegar (optional, for flakiness)
🍏 For the Apple Filling:
-
6–7 medium apples, peeled and thinly sliced
(Granny Smith, Honeycrisp, or a combo) -
3/4 cup granulated sugar
-
1/4 cup brown sugar
-
1 tablespoon lemon juice
-
2 teaspoons cinnamon
-
1/4 teaspoon nutmeg
-
2 tablespoons flour or cornstarch (to thicken)
-
1 tablespoon butter, cut into small pieces (for dotting)
✨ Optional Glaze:
-
1 cup powdered sugar
-
1–2 tablespoons milk or water
-
1/2 teaspoon vanilla extract
👨🍳 Instructions
1. Make the Dough:
-
In a large bowl, whisk together flour, sugar, and salt.
-
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
-
Gradually add cold water + vinegar, mixing just until the dough holds together.
-
Divide into 2 discs, wrap in plastic, and chill for 30 minutes.
2. Prepare the Filling:
-
In a large bowl, toss sliced apples with sugar, brown sugar, lemon juice, cinnamon, nutmeg, and flour. Set aside to let the juices start to release.
3. Assemble:
-
Preheat oven to 375°F (190°C).
-
On a floured surface, roll out one disc of dough into a rectangle (~9×13 inches).
-
Fit into a lightly greased 9×13-inch baking pan or sheet pan.
-
Spread the apple filling evenly over the crust. Dot with butter.
-
Roll out the second crust and place on top. Trim excess and crimp or press edges to seal.
-
Cut slits in the top to allow steam to escape.
-
Optional: Brush with beaten egg or milk and sprinkle with sugar.
4. Bake:
-
Bake for 45–55 minutes, or until the top is golden and the filling is bubbling through the slits.
5. Glaze (Optional):
-
Mix powdered sugar, milk, and vanilla until smooth.
-
Drizzle over warm (but not hot) apple slices.
🧊 Serving & Storage:
-
Serve warm or at room temperature.
-
Store covered at room temp for 1–2 days, or refrigerate up to 5 days.
-
Great reheated or served cold — bakery-style!
💡 Tips:
-
Use a mix of tart and sweet apples for more flavor.
-
For extra crunch, add a sprinkle of turbinado sugar before baking.
-
Make it handheld: Let cool completely and slice into bars for grab-and-go bakery vibes.
Would you like a shortening-based crust, gluten-free version, or video-style step-by-step?
