Chicago-style bakery apple slices are a dessert classic from Chicago’s beloved bakeries. These apple slices feature layers of flaky crust with a sweet, cinnamon-spiced apple filling, topped with a simple glaze. Made in a sheet pan, they’re perfect for feeding a crowd, making them a popular choice for gatherings, holidays, and celebrations. The combination of tender apples, buttery crust, and sugary glaze is irresistible!
Ingredients
For the Crust:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cut into cubes
2 large eggs, beaten
6-8 tablespoons cold water
For the Apple Filling:
8 cups apples (about 6-8 medium apples), peeled, cored, and thinly sliced
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, melted
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
Instructions
- Prepare the Crust:
In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Add the beaten eggs and stir to combine. Slowly add the cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes. - Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch or 10×15-inch baking pan (depending on how thick you want your slices) and set aside. - Make the Apple Filling:
In a large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Make sure the apples are evenly coated. - Roll Out the Dough:
On a lightly floured surface, roll out one portion of the dough to fit the bottom of your prepared baking pan. Transfer the dough to the pan and press it evenly into the bottom and slightly up the sides. - Add the Apple Filling:
Spread the apple filling evenly over the bottom crust. Drizzle the melted butter over the apples. - Top with the Second Crust:
Roll out the second portion of dough and carefully place it over the apple filling. Pinch the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape while baking. - Bake the Apple Slices:
Place the baking pan in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown and the apples are tender. If the edges start to brown too quickly, cover them with foil for the remainder of the baking time. - Prepare the Glaze:
While the apple slices are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until it reaches your desired consistency. - Glaze and Serve:
Once the apple slices have cooled for about 10 minutes, drizzle the glaze evenly over the top. Let the glaze set for about 10 minutes, then cut the apple slices into squares or bars and serve.
Tips for the Best Chicago-Style Apple Slices
- Use Tart Apples: Granny Smith apples are ideal for this recipe as their tartness balances the sweetness of the filling and glaze. You can also mix them with Honeycrisp or Fuji for a more complex flavor.
- Chill the Dough: For a flaky crust, be sure to chill the dough before rolling it out. This helps the butter stay cold, creating pockets of steam during baking for a tender, flaky texture.
- Don’t Overfill: Use just enough apple filling to create a thick layer without overcrowding the pan. If the pan is too full, the juices from the apples might make the bottom crust soggy.
Variations
- Caramel Apple Slices: Drizzle caramel sauce over the apples before adding the top crust for a rich caramel flavor.
- Nutty Apple Slices: Add ½ cup of chopped walnuts or pecans to the apple filling for added crunch and flavor.
- Cinnamon Sugar Topping: Instead of a glaze, sprinkle the top crust with cinnamon sugar before baking for a crisp, caramelized finish.
FAQs
Q1: Can I use store-bought pie crust?
Yes, if you’re short on time, you can use store-bought pie dough for this recipe. Roll it out to fit your baking pan just as you would with homemade dough.
Q2: Can I make the dough ahead of time?
Absolutely. The dough can be made up to 2 days in advance and kept in the refrigerator, or frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Q3: How should I store leftovers?
Store leftover apple slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the oven at 350°F for 5-10 minutes to warm them up.
Q4: Can I freeze apple slices?
Yes! You can freeze baked apple slices for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight, then reheat in the oven before serving.
Chicago-Style Bakery Apple Slices are a delicious, crowd-pleasing dessert that combines the flavors of a classic apple pie with the ease of a sheet pan recipe. With a buttery, flaky crust and sweet, spiced apple filling, these slices are perfect for any occasion, from family dinners to special celebrations. Serve them with a drizzle of glaze for the ultimate nostalgic treat!