Here’s a nostalgic Midwest classic — Chicago-Style Bakery Apple Slices 🍏. Not quite a pie, not quite a bar — these big, rectangular apple-filled treats are flakey, glossy, and made to resemble bakery-case perfection. Think of it as a sheet-pan apple pie, cut into generous slices and glazed to shine.
🏙️ Chicago-Style Bakery Apple Slices
(Flaky crust, tart-sweet filling, shiny glaze — serves a crowd)
🧁 Ingredients:
🥧 Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/3 to 1/2 cup ice water
- 1 egg (for egg wash)
🍎 Filling:
- 6–8 Granny Smith apples (peeled, cored, and thinly sliced)
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch or flour (to thicken)
- 1 tbsp butter (to dot over the filling)
✨ Glaze (Optional but Classic):
- 1 cup powdered sugar
- 2–3 tbsp milk or water
- 1/2 tsp vanilla extract
- (For a traditional bakery shine, some recipes use a clear cornstarch-based glaze instead)
🔪 Instructions:
1. Make the Dough
- In a large bowl, whisk flour, salt, and sugar.
- Cut in butter until the mixture resembles coarse crumbs.
- Add ice water slowly and mix just until dough comes together.
- Divide into two discs, wrap, and refrigerate for 30+ minutes.
2. Prep the Filling
- In a large bowl, toss apple slices with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Let sit while you roll out the dough.
3. Assemble
- Preheat oven to 375°F (190°C).
- Roll out one dough disc to fit the bottom and sides of a rimmed baking sheet or jelly roll pan (about 10×15 inches).
- Press into the pan and trim edges.
- Spread apple mixture evenly over the crust.
- Dot with small pieces of butter.
- Roll out the second dough disc and lay it over the top. Trim and crimp the edges to seal.
- Cut a few slits in the top for steam to escape.
- Brush with egg wash (1 beaten egg + 1 tbsp water or milk).
4. Bake
- Bake for 45–50 minutes, or until the crust is golden brown and apples are tender.
- Let cool before glazing or slicing.
5. Add the Glaze
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle or brush over the cooled top crust for that classic bakery sheen.
- Let the glaze set before cutting into big rectangular slices.
📦 Storage:
- Keeps at room temp for 2–3 days, or refrigerate for up to 5.
- Best served slightly warm with coffee or a scoop of vanilla ice cream.