Introduction

Chicago-Style Bakery Apple Slices are a Midwestern classic that bring back nostalgic memories of old-school bakeries.
Unlike traditional pie, this recipe uses a sheet-pan style crust, filled with tender spiced apples, and topped with
a buttery glaze or dusting of powdered sugar. These apple slices are perfect for family gatherings, potlucks, or
holiday dessert tables because they’re made in a large batch and cut into squares or bars.

Ingredients

For the Crust

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 ½ cups unsalted butter (cold, cut into cubes)
• 2 large eggs (lightly beaten)
• ½ cup cold milk

For the Apple Filling

• 8–10 medium tart apples (such as Granny Smith), peeled, cored, and sliced thin
• 1 ½ cups granulated sugar
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter (cut into small cubes)

For the Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Crust: In a large bowl, combine flour, salt, and sugar.
   Cut in the butter until the mixture resembles coarse crumbs. Mix in eggs and cold milk until dough forms.
   Divide dough into two equal portions, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the Filling: In a large bowl, toss apple slices with sugar, cinnamon, nutmeg, salt,
   and flour until well coated.
3. Assemble: Preheat oven to 375°F (190°C). Roll out one portion of dough to fit a greased
   10×15-inch jelly roll pan (or sheet pan). Spread the apple filling evenly over the crust. Dot with butter.
   Roll out the second portion of dough and place it over the apples. Seal edges.
4. Bake: Bake for 40–50 minutes, until golden brown and bubbling. Let cool slightly.
5. Glaze (Optional): Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm apple
   slices or dust with powdered sugar.
6. Cut & Serve: Allow to cool completely before slicing into squares or bars.

Description

These Chicago-Style Bakery Apple Slices have a flaky, buttery crust that’s sturdier than pie but just as comforting.
The filling is spiced perfectly, with apples that bake down into a sweet, slightly tart layer.
The thin glaze adds a bakery-style finish, making them not only delicious but also visually appealing.

Tips

• Use Granny Smith or Honeycrisp apples for the best flavor balance.
• Chill the dough before rolling—it makes handling much easier.
• For a crunchier topping, sprinkle sugar over the top crust before baking.
• For a richer glaze, substitute heavy cream for milk.
• Store in the refrigerator for 3–4 days; flavor improves overnight.

Correction

Some versions of this recipe call it a “pie,” but it’s technically not a pie—it’s a sheet-pan dessert.
Traditional Chicago bakeries made it in large trays for easy slicing and serving, which is why it’s considered
apple “slices” instead of pie wedges.

Enjoy

Cut into generous squares, dust with powdered sugar or drizzle with glaze, and enjoy warm or chilled.
Whether served with coffee in the morning or as a sweet ending to dinner,
Chicago-Style Bakery Apple Slices are a true crowd-pleaser.