Hey y'all! Looking for the ultimate nostalgic treat that delivers comfort, sweetness, and pure joy in every bite? These Chicago-Style Bakery Apple Slices boast buttery, flaky crusts, warmly spiced Apple filling, and a generous drizzle of sweet glaze. They're perfect for picnics, potlucks, family gatherings, or a cozy weekend baking project. Ready to fill your kitchen with the irresistible aroma of fresh-baked apples? Let's get cooking!

Why You'll Love This

Iconic bakery flavor with tender, homemade crust and juicy Apple filling.
Easy-to-share slab pie perfect for feeding a crowd.
Simple ingredients and straightforward steps make this a reliable go-to dessert.
Customizable with your favorite apples or spices.
The luscious vanilla glaze takes it to bakery-level deliciousness!

Ingredients

3 ½ cups (455g) all-purpose flour, plus extra for dusting
1 tablespoon granulated sugar
1 teaspoon salt
1 ½ cups (340g) unsalted butter, cold and cubed
2 large eggs, divided (1 for crust, 1 for egg wash)
½ cup (120ml) whole milk, cold
6 cups (about 6 medium) tart apples, peeled, cored, and thinly sliced
¾ cup (150g) granulated sugar
¼ cup (30g) all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 cup (120g) powdered sugar
2-3 tablespoons whole milk (for glaze)
½ teaspoon pure vanilla extract

Directions

Prep the Crust

In a large bowl, whisk together 3 ½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt.
Add 1 ½ cups cold, cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
Beat 1 egg with ½ cup milk, and stir into the dough until just combined.
Divide dough in half, shape into rectangles, wrap, and chill for at least 1 hour.

Prepare the Apple Filling

In a large bowl, toss together 6 cups sliced apples, ¾ cup sugar, ¼ cup flour, 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice until well combined.

Assemble

Preheat oven to 375°F (190°C). Lightly grease a 10x15-inch jelly roll pan or rimmed baking sheet.
On a floured surface, roll out half the dough to fit the bottom of the pan. Place it in the prepared pan, gently pressing into corners.
Spread the apple mixture evenly over the crust.
Roll the second dough half and lay over apples. Pinch edges to seal. Cut a few slits on top for steam to escape.
Beat the remaining egg and brush over the top crust for a golden finish.

Bake

Bake for 40-45 minutes or until the crust is golden brown and apples are tender.

Glaze & Serve

In a bowl, whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth.
Cool apple slices for 30 minutes in the pan, then drizzle with glaze before cutting into bars.

Notes

For a flakier crust, make sure both your butter and milk are ice-cold before mixing with flour.
Use a mix of Granny Smith and Honeycrisp apples for the best sweet-tart flavor balance.
Let the slices cool slightly before glazing to avoid the glaze melting off completely.

Variations

Berry Apple Slices: Add 1 cup fresh or frozen mixed berries to the apple filling.
Caramel Apple Slices: Drizzle caramel sauce over the apple filling before topping with the crust.
Cinnamon Streusel Top: Swap out the top crust for your favorite streusel topping for extra crunch.

Required Equipment

10x15-inch jelly roll pan or rimmed baking sheet
Rolling pin
Large mixing bowls
Pastry cutter (or fork)
Measuring cups and spoons
Baking brush (for egg wash)
Wire rack for cooling

Storage Instructions

Store Chicago-Style Bakery Apple Slices covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving; reheat slices for 10 minutes at 300°F (150°C) for that just-baked taste.

Suggested Pairings & Serving Recommendations

Serve warm with a scoop of vanilla ice cream or whipped cream.
Pair with a mug of cinnamon-spiced coffee or hot apple cider for cozy vibes.
Enjoy as breakfast, dessert, or a sweet afternoon snack!

Pro Tips

Chill your dough thoroughly—cold dough creates those legendary flaky layers.
Slice apples evenly for consistent texture and even baking throughout the dessert.
Bake until deeply golden to ensure the bottom crust is fully set and crisp.

FAQ

Can I use store-bought pie crust?

Absolutely! It makes the recipe even faster—just use two sheets, one for the base and one for the top.

What are the best apples for this recipe?

Granny Smith, Honeycrisp, or Braeburn offer a great balance of tartness and sweetness for these slices.

Can I make this ahead?

Yes! Assemble up to a day in advance, cover tightly, and chill before baking. Bake and glaze when ready to serve.