Chicago-Style Bakery Apple Slices

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Introduction

These apple slices are an iconic Midwest bakery classic—soft, comforting, and perfect for feeding a crowd. They feature a buttery, tender crust, a generously spiced apple filling, and a thin vanilla glaze that sets beautifully on top. Served warm or chilled, they deliver that old-fashioned bakery charm every time.

Ingredients & Quantities

For the Crust

  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup cold milk (as needed to bring the dough together)

For the Apple Filling

  • 6 cups thinly sliced apples (Honeycrisp, Granny Smith, or a mix)
  • ¾ cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon butter (to dot over filling)

For the Glaze

  • 1½ cups powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust

  1. Whisk together flour, sugar, and salt.
  2. Cut in the cold butter until mixture looks like coarse crumbs.
  3. Beat the egg with vanilla, add to mixture.
  4. Add cold milk a little at a time until dough comes together.
  5. Divide dough into two equal pieces and chill for 20 minutes.

2. Prepare the Filling

  1. Combine sliced apples with both sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice.
  2. Toss well to coat and set aside.

3. Assemble

  1. Roll out the first dough piece to fit a 9×13-inch baking pan.
  2. Lay dough in the pan and gently press to fit.
  3. Add all the apple filling evenly.
  4. Dot with small pieces of butter.
  5. Roll out the second dough piece and place over the apples.
  6. Poke a few small holes for venting.

4. Bake

  • Bake at 375°F (190°C) for 45–50 minutes or until golden brown and bubbling.
  • Cool for about 20 minutes before glazing.

5. Glaze

  1. Whisk powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over warm apple slices.
  3. Allow glaze to set before cutting into squares.

Origin and Cultural Significance

These apple slices come from Chicago’s classic bakery tradition, especially popular in the 1950s–1980s. Found in old neighborhood bakeries, school cafeterias, and church events, they were a favorite because they were affordable, easy to serve, and comforting. Today, they remain a nostalgic Midwestern treat that evokes memories of family gatherings and simple, homey baking.

Description

A soft, flaky bottom crust supports a thick layer of tender spiced apples, while the top crust bakes into a golden, lightly crisp sheet. The glaze adds the signature bakery-style finish—sweet, shiny, and irresistible. The slices hold together beautifully, making them great for sharing.

Optional Additions

  • Sprinkle turbinado sugar on top before baking for crunch
  • Add ½ teaspoon almond extract to the glaze
  • Mix in chopped walnuts or raisins
  • Swap apples for pears for a twist

Tips for Success

  • Keep the butter cold for the flakiest crust.
  • Slice apples thinly for even baking.
  • Allow the glaze to set before cutting.
  • For very juicy apples, add an extra teaspoon of cornstarch.

Nutritional Information (Approx. per slice, 1 of 16)

  • Calories: ~230
  • Carbohydrates: 32g
  • Protein: 3g
  • Fat: 10g
  • Fiber: 2g
  • Sugar: 18g

Conclusion

These bakery-style apple slices deliver everything you love about classic pastries—comfort, sweetness, and homemade goodness. Perfect for potlucks, holidays, or anytime you want a nostalgic dessert.

Recommendation

Serve slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an unforgettable treat.

Embracing Healthful Indulgence

Enjoying a dessert like this in moderation brings joy, comfort, and connection—key parts of a balanced lifestyle. Savor each slice, share with others, and celebrate the pleasure of homemade baking.

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