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Chicago-Style Bakery Apple Slices

This Glazed Apple Slab Pie is the best way to feed a crowd. Unlike a traditional round pie, these Apple Slices are baked on a sheet pan, making them easy to slice and serve. The recipe features a buttery top and bottom crust filled with spiced fruit and finished with a thick white icing. It serves as an excellent dessert for parties, potlucks, or holidays when a standard pie is not enough.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 50 minutes
chilling 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 310 kcal

Ingredients
  

For the Crust:

  • 4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1½ cups cold unsalted butter cubed
  • 2 large eggs
  • ½ cup ice water
  • 1 tablespoon lemon juice

For the Filling:

  • 6 to 7 cups sliced apples peeled and cored
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons cornstarch
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

For the Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter

Instructions
 

  • Whisk together flour, sugar, and salt in a large bowl.
  • Add cold butter and work it into the flour with a pastry cutter until you have coarse crumbs.
  • Whisk eggs, ice water, and lemon juice in a small bowl. Pour over flour mixture and stir until dough just comes together.
  • Split dough into two pieces (one bigger than the other). Flatten into rectangles, wrap in plastic, and refrigerate 30 minutes.
  • Toss apple slices with both sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla.
  • Heat oven to 375°F. Spray a 9x13-inch pan with cooking spray.
  • Roll out the bigger piece of dough to fit your pan with overhang. Press into pan.
  • Spread apple filling over bottom crust.
  • Roll out remaining dough and place over filling. Trim edges and crimp with a fork. Cut vents in top.
  • Bake 45 to 50 minutes until golden and bubbling.
  • Cool completely on a wire rack.
  • Whisk glaze ingredients until smooth. Spread over cooled slices.
  • Let glaze set 15 minutes before cutting.

Notes

If butter starts getting soft while making the crust, refrigerate the bowl for 10 minutes.
Chilling the dough makes it easier to roll and keeps the crust flaky.
Don't worry if the top crust tears—the glaze covers it.
Always glaze right before serving for the best look.
Cool completely before glazing or cutting.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 55mgSodium: 120mgFiber: 2gSugar: 26gVitamin A: 420IUVitamin C: 3mgCalcium: 18mgIron: 2mg