Chicago‑Style Bakery Apple Slices

 

 

Rediscovering a Classic Midwest Dessert with Big-City Flavor

In a city known for deep-dish pizza, hot dogs, and skyscrapers, one sweet gem often goes unsung outside the Midwest: Chicago-style bakery apple slices. This nostalgic dessert is a staple in local bakeries across Chicagoland, often found in glass cases nestled among brownies, lemon bars, and cream puffs. With its shiny glaze, flaky crust, and generous helping of sweet, cinnamon-kissed apples, it’s a city favorite that brings comforting memories to life—bite after bite.

What sets this treat apart isn’t just its flavor—it’s the format. Unlike traditional apple pie slices, Chicago-style apple slices are baked in sheet pans and cut into square or rectangular bars. They’re part pie, part pastry, and completely addictive. The crust is tender yet sturdy enough to hold in your hand, while the filling is thick, luscious, and packed with real apple chunks. It’s the perfect grab-and-go treat—often wrapped in parchment paper and enjoyed on a city bench or café counter.

If you’ve never tried one or want to recreate this iconic bakery item at home, you’re in the right place. In this guide, we’ll walk you through everything from the dough to the filling, and even the classic sugary glaze. Whether you’re from Chicago or just looking to elevate your apple dessert game, this recipe delivers all the comforting flavor of a bakery-style treat with the pride of homemade baking.

What Makes Chicago-Style Apple Slices Unique?

Before diving into the recipe, it helps to understand why these slices are so beloved—and why they’re different from typical apple pies or crisps.

Sheet Pan Baking:
Rather than being baked in a round pie tin, these apple slices are made in a rectangular sheet pan, giving them their iconic flat, bar-like appearance.

Handheld Portability:
They’re designed to be eaten by hand, like a cookie bar. That makes them ideal for bakeries, cafes, potlucks, and lunchboxes.

Double Crust Goodness:
You’ll find a flaky crust on both the bottom and top—almost like a sandwich of spiced apples in buttery pastry.

Glossy Glaze Finish:
A simple powdered sugar glaze is drizzled over the top after baking, giving them that signature bakery finish that adds sweetness and visual appeal.

Which Apples Work Best for Apple Slices?

The right apples can make or break this dessert. You want varieties that hold their shape when baked and provide a balance of sweet and tart. Here are some of the best choices:

• Granny Smith: Tart and firm—great for balancing sweetness.

• Honeycrisp: Naturally sweet, juicy, and perfect for texture.

• Braeburn or Jonagold: Mildly sweet and good for blending with tart varieties.

• Mix and Match: For best results, combine two types—like Granny Smith and Honeycrisp—to add complexity to the flavor.

Ingredients You’ll Need

Here’s what you’ll need to make about 12 to 15 bakery-style apple slices:

For the Dough (Top and Bottom Crust):

• 3 cups all-purpose flour

• 1 cup unsalted butter, cold and cut into cubes

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 egg

• ½ cup cold milk or water (as needed)

For the Apple Filling:

• 6–7 medium apples (peeled, cored, and sliced thin)

• ¾ cup granulated sugar

• 1½ teaspoons ground cinnamon

• 2 tablespoons all-purpose flour (to thicken)

• 1 tablespoon lemon juice

• Pinch of salt

For the Glaze:

• 1 cup powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Step-by-Step Instructions for Bakery-Style Perfection

Creating these slices takes a little time and care, but the results are well worth it. Here’s how to make your own Chicago-style apple slices from scratch.

1. Make the Dough:
In a large mixing bowl, combine flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your hands to work it into the flour until the mixture resembles coarse crumbs. Beat the egg and add to the mixture along with cold milk a little at a time, mixing just until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Apple Filling:
In a large bowl, toss your sliced apples with sugar, cinnamon, lemon juice, flour, and a pinch of salt. Set aside and let the mixture sit while the dough chills—this helps the apples release their juices.

3. Roll Out the Dough:
Once the dough is chilled, roll out one disk into a rectangle to fit the bottom of a lightly greased 9×13-inch baking pan. Place the dough in the pan and press gently into the corners.

4. Add the Filling:
Spread the prepared apple mixture evenly over the dough layer. The filling should be thick and slightly juicy—don’t worry, it’ll cook down perfectly in the oven.

5. Top with the Second Dough Layer:
Roll out the second disk of dough to the same size and lay it gently over the apples. Crimp or press the edges together to seal. Use a knife to cut a few small slits in the top crust to allow steam to escape.

6. Bake:
Preheat your oven to 375°F (190°C). Bake for 45 to 55 minutes, or until the crust is golden brown and the apples are bubbling. Let the pan cool completely before glazing.

7. Glaze and Slice:
Once the dessert is cool, whisk together powdered sugar, vanilla, and milk to form a pourable glaze. Drizzle over the top using a spoon or piping bag. Allow it to set for 10–15 minutes before slicing into squares or bars.

Tips for Best Results

Even the simplest recipes benefit from a few pro tips. Here are some to ensure your apple slices come out bakery-perfect every time:

Keep the Dough Cold:
Cold butter and chilled dough are key to achieving a flaky, tender crust.

Use Parchment Paper:
Line your baking dish with parchment for easy removal and cleaner slices.

Don’t Overstuff the Filling:
Too much apple filling can cause soggy bottoms or spillage. Stick to the recommended amount and slice apples thin for even cooking.

Let It Cool Completely Before Slicing:
Warm apple filling may be tempting, but letting the bars cool fully helps them set and makes cutting easier.

Creative Twists and Variations

While traditional apple slices are fantastic on their own, you can put a modern spin on them with a few optional add-ins:

• Add a Streusel Crumble: Mix flour, butter, and sugar for a crumbly topping beneath the glaze.

• Mix in Berries: Add raspberries or cranberries to the apple filling for a tart punch.

• Spice It Up: Incorporate nutmeg, allspice, or cardamom for a more complex flavor profile.

• Serve à la Mode: Warm a slice and serve with vanilla ice cream for the ultimate comfort dessert.

How to Store and Serve

These slices store beautifully and taste even better the next day. Here’s how to keep them fresh:

Room Temperature:
Store covered at room temp for up to 2 days.

Refrigerate:
For longer storage (up to 5 days), keep in an airtight container in the fridge.

Freeze:
Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat if desired.

Perfect for Any Occasion

Chicago-style bakery apple slices are a true crowd-pleaser, whether you’re serving them at:

• Holiday dessert tables

• Office potlucks

• Family gatherings

• Sunday brunch spreads

• Bake sales or school events

They’re easy to transport, universally loved, and offer a sweet sense of nostalgia that makes people smile.

Conclusion: Bringing a Taste of Chicago into Your Kitchen

There’s something comforting about a dessert that’s been passed down through generations, loved in neighborhood bakeries, and tied to the flavor memory of a place. Chicago-style bakery apple slices are more than just a dessert—they’re a slice of history, a tribute to old-school baking, and a delicious way to enjoy apples all year round.

By making them at home, you not only get to enjoy the taste but also the satisfaction of recreating a classic from scratch. With their flaky crust, sweet filling, and shiny glaze, these apple slices deliver on every level—taste, texture, and tradition. So the next time you’re craving something that’s both familiar and extraordinary, reach for this recipe and take a sweet bite out of the Windy City.