Introduction

Chicago-Style Bakery Apple Slices are a beloved Midwestern treat, often sold in local bakeries
and remembered fondly as a nostalgic dessert. Unlike traditional apple pie, this dessert is
baked in a large sheet pan, yielding soft, flaky pastry layers filled with tender,
cinnamon-spiced apples. It’s cut into generous slices, making it perfect for sharing at family
gatherings, potlucks, or holiday tables.

Ingredients

For the Pastry:

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (cold, cubed)
• 2 large eggs (lightly beaten)
• ½ cup milk

For the Apple Filling:

• 8–10 medium tart apples (Granny Smith or Honeycrisp), peeled, cored, and sliced thin
• 1 ½ cups granulated sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice

For the Topping:

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

Instructions

1. Prepare the Dough: Mix flour, baking powder, and salt. Cut in butter until crumbly. Add eggs and milk until dough forms. Divide in two and chill 30 minutes.
2. Prepare the Apples: Toss sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice.
3. Assemble: Preheat oven to 375°F (190°C). Roll out half the dough into a greased 10×15-inch pan. Spread apple mixture. Top with second rolled dough. Seal edges and prick with fork.
4. Bake: Bake 45–50 minutes until golden and apples tender. Cool slightly.
5. Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over cooled apple slices.
6. Serve: Cut into squares or rectangles and enjoy warm or at room temperature.

Description

This Chicago-Style Bakery Apple Slice is like a cross between pie and coffee cake. The pastry
is tender and flaky, hugging layers of sweet-tart apples that bake down into a perfectly spiced
filling. The glaze on top adds just the right touch of sweetness, balancing the fruit and crust.
The slices are hearty, bakery-sized portions—perfect with a cup of coffee or tea.

Tips

• Use tart apples like Granny Smith for the best flavor balance.
• If apples are very juicy, add an extra tablespoon of flour.
• Chill dough before rolling for easier handling.
• Brush the top crust with egg wash before baking for shine.
• They taste even better the next day as flavors meld.

Correction

• This is not the same as apple bars—it uses pastry crust, not cake batter.
• Avoid overly sweet apples, which can make the filling mushy.
• Seal the crust edges well to prevent leaking juices.

Enjoy

Cut a generous square, drizzle with glaze, and serve with ice cream or whipped cream. These
bakery-style apple slices bring the taste of Chicago’s classic bakeries right to your home.