The first time I bit into a Chicago-style bakery apple slice, I was standing outside a small neighborhood bakery on a crisp autumn day. The flaky crust gave way to tender, cinnamon-spiced apples, and that sweet vanilla glaze on top? Pure magic. I couldn’t wait to get home and try recreating these iconic treats in my own kitchen.
After several attempts (and yes, a few pastry disasters), I finally nailed a version that brings back all those wonderful bakery memories. These apple slices aren’t quite like traditional apple pie – they’re their own special category of deliciousness. Made in a sheet pan with two layers of buttery crust sandwiching perfectly spiced apples, then topped with a sweet glaze, they’re perfect for feeding a crowd or just treating yourself on a cozy weekend.
What Makes These Apple Slices Special
What sets these apart from regular apple pie? It’s all in the format and texture. The rectangular shape makes them easy to cut into portable squares – perfect for grabbing on the go or packing in lunches. The crust is slightly sturdier than a traditional pie crust, which helps them hold up when eaten by hand.
The filling is where things get really interesting. Some versions use breadcrumbs or cornflakes as a base layer to absorb excess moisture from the apples – a genius trick I’ve incorporated into this recipe. This keeps the bottom crust from getting soggy, which is always a win in my book!
And that glaze on top? It’s non-negotiable. The sweet vanilla icing adds the perfect finishing touch that transforms these from good to “can’t-stop-eating-these” delicious.
A Few Notes Before We Begin
I’ve tested this recipe more times than I care to admit, and I’ve learned a few things along the way. First, don’t rush the crust. Keeping everything cold is key to that perfect flaky texture we’re after. Second, don’t skimp on the apples – they’ll cook down more than you expect. And lastly, let these cool completely before glazing and cutting. I know it’s tempting to dig in right away (trust me, I’ve been there), but patience really pays off here.
The dough can be a bit tricky to work with – it’s more delicate than regular pie crust. Don’t worry if it tears when you’re transferring it to the pan. Just patch it up with your fingers. No one will notice once everything is baked and glazed!
I’ve found that Granny Smith apples work best here because their tartness balances the sweet glaze, but feel free to use your favorite baking apple or a mix of varieties. Last week I tried a combination of Granny Smith and Honeycrisp, and it was absolutely fantastic.
Now, let’s get baking!
Chicago-Style Bakery Apple Slices
Ingredients
For the crust:
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1¼ cups unsalted butter, chilled and cut into small pieces (2½ sticks)
- ½ cup ice water, plus more as needed
For the filling:
- 1 cup Panko breadcrumbs or crushed cornflakes
- 8 cups peeled, cored, and thinly sliced apples (about 6-8 medium apples)
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly ground nutmeg
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (for egg wash)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 tablespoons whole milk (more if needed to thin)
Instructions
- Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. (You can also use a food processor for this step, but I find doing it by hand gives me more control.)
- Create a well in the center of the flour mixture and add the ice water. Mix gently with a fork until the dough starts to come together. If the dough seems too dry, add more ice water, 1 tablespoon at a time. The dough should hold together when squeezed but shouldn’t be sticky.
- Turn the dough out onto a lightly floured surface and gently knead just until it comes together. Divide the dough into two portions, making one slightly larger than the other (about a 60/40 split). Shape each portion into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: While the dough chills, peel, core, and slice your apples into thin, even slices (about ¼-inch thick). Toss them with lemon juice in a large bowl. In a separate small bowl, mix together the sugar, cinnamon, and nutmeg, then add to the apples and toss until evenly coated.
- Assemble the slices: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan.
- Remove the larger portion of dough from the refrigerator. On a well-floured surface, roll it out into a rectangle about 2 inches larger than your baking pan on all sides. (If the dough is too firm to roll, let it sit at room temperature for 5-10 minutes.)
- Carefully transfer the dough to your baking pan. (I find it easiest to drape it over my rolling pin and then unroll it over the pan.) Press the dough into the corners and up the sides of the pan, leaving some overhang. If the dough tears, just patch it with scraps – no one will notice once it’s baked!
- Sprinkle the breadcrumbs or cornflakes evenly over the bottom crust. This will help absorb excess moisture from the apples and prevent a soggy bottom.
- Arrange the apple mixture evenly over the breadcrumbs, and dot with the small pieces of butter.
- Roll out the remaining portion of dough into a rectangle large enough to cover the top of the pan. Carefully place it over the apple filling. Trim any excess dough from the edges and crimp or press to seal the top and bottom crusts together. (source: Ineskohl.info)
- Brush the top crust with beaten egg and cut several slits to allow steam to escape during baking.
- Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges start to brown too quickly, cover them with strips of aluminum foil.
- Make the glaze: While the apple slices cool, prepare the glaze. In a medium bowl, mix together the powdered sugar, softened butter, and vanilla. Add the milk one tablespoon at a time, stirring until you reach a smooth, pourable consistency. You want it thick enough to set up nicely but thin enough to spread easily.
- Once the apple slices have cooled completely (this is important – if they’re still warm, the glaze will melt and run off), pour the glaze over the top and spread it evenly with an offset spatula or the back of a spoon.
- Allow the glaze to set for about 30 minutes before cutting into squares. I usually aim for 12-15 squares, depending on how generous I’m feeling.
Tips for Success
These apple slices are pretty straightforward, but here are a few extra tips I’ve picked up along the way:
- Keep everything cold: For the flakiest crust, make sure your butter and water are ice cold. I even chill my flour sometimes when it’s particularly hot in my kitchen.
- Don’t overwork the dough: Mix just until combined to avoid a tough crust. Those visible bits of butter are what create those lovely flaky layers.
- Slice the apples evenly: This ensures they’ll cook at the same rate. I aim for about ¼-inch thickness.
- Be patient with cooling: I know it’s tempting to glaze these right away, but if they’re still warm, your beautiful glaze will just slide right off. Trust me on this one!
- Storage: These keep well at room temperature for 2-3 days, covered loosely with foil or plastic wrap. You can also refrigerate them for up to a week, though the crust won’t be quite as crisp.
The first time I made these for my family, they disappeared in record time. My neighbor stopped by just as I was cutting them and ended up staying for coffee and apple slices – then asked for the recipe before leaving! There’s something about these homey, comforting treats that just brings people together.
Whether you’re a Chicago native missing a taste of home or just someone who appreciates a good apple dessert, these bakery-style apple slices are sure to become a favorite in your recipe collection. They’re perfect for potlucks, bake sales, or just a special weekend treat. And while they might look impressive, they’re actually pretty simple to make – our little secret!
So grab those apples, roll out that dough, and get ready for your kitchen to smell absolutely heavenly. Happy baking!
