Chicago-Style Bakery Apple Slices

4 2 minutes read

These Chicago-Style Bakery Apple Slices capture the nostalgic flavor of a classic bakery treat. They feature a buttery, flaky crust that encases a sweet and tender apple filling, all topped with a simple powdered sugar glaze. It’s a perfect dessert for a crowd, offering a slice of warm, homemade comfort with every bite.

Chicago-Style Bakery Apple Slices

Ingredients:

For the Crust:

Ingredients:	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:

Ingredients:	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:

Ingredients:	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 mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate small bowl, beat the eggs and add 5 tablespoons of cold water. Slowly add this egg mixture to the flour and butter, stirring until the dough starts to come together. If needed, add an additional tablespoon of cold water, 1 teaspoon at a time. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan and set it aside.
Prepare the Apple Filling: In a large mixing bowl, toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until the apples are evenly coated.
Assemble the Slices: On a lightly floured surface, roll out one portion of the dough into a large rectangle and transfer it to the prepared pan, pressing it into the bottom and up the sides. Pour the apple mixture over the dough and spread it out evenly. Drizzle the melted butter over the apples. Roll out the second portion of dough and carefully place it over the apples. Press the edges to seal and cut a few slits in the top crust.
Bake the Apple Slices: Bake for 40-45 minutes, or until the crust is golden brown and the apples are tender. If the edges brown too quickly, you can cover them with aluminum foil.
Make the Glaze: While the apple slices are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. If the glaze is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
Glaze & Serve: Once the apple slices have cooled slightly, drizzle the glaze over the top. Allow the glaze to set for about 10 minutes before cutting into squares and serving.

Tips for the Best Chicago-Style Bakery Apple Slices

Use a Variety of Apples: For the best flavor, use a combination of tart and sweet apples, such as Granny Smith and Honeycrisp.
Chill the Dough: Chilling the dough helps to ensure a flaky, tender crust. Make sure to keep the butter cold while working with the dough.
Prevent a Soggy Bottom: To prevent the bottom crust from becoming soggy, you can blind-bake the bottom crust for 10 minutes before adding the apple filling.