DessertsRecipes

Chicago-Style Bakery Apple Slices

by Rachel
written by Rachel
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If you’ve ever stepped into a neighborhood bakery in Chicago, you know the magic trays of flaky pastries, sweet aromas, and desserts that feel both nostalgic and indulgent. These Authentic Chicago Bakery Apple Slices capture that exact experience at home, with buttery layers of crust, a generous apple filling, and a smooth vanilla glaze that ties everything together.

This is the kind of dessert that works for almost any moment. It’s comforting enough for a cozy afternoon, special enough for guests, and familiar in the best possible way. One bite of these Chicago bakery apple slices and you’ll understand why they’ve been a Windy City favorite for generations.

Why You’ll Love This Recipe

  • True bakery-style flavor: Flaky crust, sweet apples, and creamy glaze
  • Perfect texture: Crisp layers outside, tender filling inside
  • Crowd-pleasing dessert: Easy to slice and serve
  • Versatile treat: Great for dessert, brunch, or coffee breaks
  • Make-ahead friendly: Even better once fully set
  • Classic comfort food: Timeless and always satisfying

Step-by-Step Instructions

Step 1: Make the Flaky Dough

First, whisk together the flour, sugar, and salt in a large bowl. Add the cold butter and gently work it into the flour until small pieces remain. These butter pockets are what create a flaky crust.

Step 2: Add Ice Water

Next, drizzle in ice water and gently toss the mixture just until the dough starts to come together. Add a little more water only if needed. The dough should hold together without feeling sticky.

Step 3: Chill the Dough

Divide the dough in half and flatten each portion into a rectangle. Wrap tightly and refrigerate until chilled. This step helps relax the dough and keeps the butter cold.

Step 4: Prepare the Pan and Oven

Once chilled, preheat the oven and prepare a baking pan so the slices release easily after baking.

Step 5: Roll the Bottom Crust

Roll out one portion of dough and press it evenly into the bottom of the pan, forming a solid base for the apple filling.

Step 6: Add the Apple Filling

Spread the apple filling evenly over the bottom crust, making sure it reaches the edges.

Step 7: Top with the Second Crust

Roll out the remaining dough and place it over the apples. Seal the edges lightly and cut small vents in the top so steam can escape.

Step 8: Bake Until Golden

Bake until the crust is deeply golden and flaky. Rotate the pan partway through baking for even browning, then allow it to cool completely.

Step 9: Glaze the Slices

While the bars cool, whisk together the glaze until smooth. Once fully cooled, spread the glaze evenly over the top crust.

Step 10: Slice and Serve

Let the glaze set briefly, then cut into neat squares and serve.

Tips for Best Results

  • Keep everything cold: Cold butter equals flaky layers
  • Don’t overwork the dough: Gentle handling keeps it tender
  • Cool completely before glazing: Prevents melting and sliding
  • Adjust glaze thickness: Add milk slowly for the perfect finish
  • Use quality apple filling: Better apples mean better flavor

FAQs

What makes Chicago bakery apple slices different from apple pie?
They’re baked in a pan and sliced into bars, with a signature glaze on top.

Can I use homemade apple filling?
Yes, homemade filling adds even more flavor and texture.

Do apple slices need to be refrigerated?
They can stay at room temperature for a short time, but refrigeration extends freshness.

Can I freeze apple slices?
Yes, wrap individual slices well and freeze for later enjoyment.

Should I serve these warm or cold?
They’re delicious either way, but slightly warm with coffee is especially good.

Authentic Chicago Bakery Apple Slices: Flaky Crust & Sweet Glaze

Serves: 12-16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 ¼ cups (2 ½ sticks) unsalted butter, chilled, divided
  • ½ cup ice water, plus 2-4 tablespoons more as needed
  • 4 cups apple pie filling (canned or homemade)
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk

Instructions

1. Prepare the Flaky Pie Dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Grate 2 sticks (1 cup) of the chilled unsalted butter directly over the flour mixture using a cheese grater. If the butter softens, pop it into the freezer for a few minutes to firm up. Gently stir the grated butter into the flour (alternatively, cube the butter and cut it in with a pastry blender or two forks).
2. Hydrate the Dough: Create a well in the center of the flour-butter mixture and pour in ½ cup of ice water. Using a fork, quickly toss to combine. Gradually drizzle in 2 tablespoons of additional ice water at a time, stirring after each addition, until the dough is just moist enough to hold together. Avoid over-wetting; the dough should not be sticky, and small pieces of butter should still be visible.
3. Chill the Dough: On a lightly floured surface, gently and quickly knead the dough just until it comes together. Divide the dough in half, then flatten each half into a 1-inch thick rectangle. Wrap each rectangle tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).
4. Preheat Oven & Prepare Pan: When ready to bake, preheat your oven to 400°F (200°C). Lightly grease or line a 9x13-inch jelly roll pan or baking dish and set aside.
5. Assemble the Bottom Crust: On a lightly floured work surface, roll out one rectangle of chilled dough to roughly the same size as your 9x13-inch pan. Carefully transfer the dough and press it evenly into the bottom of the prepared pan, creating a slight edge.
6. Add Apple Filling: Spread the 4 cups of apple pie filling evenly over the bottom pie dough layer.
7. Top with Second Crust: Roll out the remaining rectangle of dough to the same size as the pan. Gently lift and lay it over the apple filling (a rolling pin can help with transfer). Pinch the edges of the top and bottom crusts together to seal, though it doesn't need to be perfect. Use a sharp knife to cut a few small vents in the top crust to allow steam to escape during baking.
8. Bake the Apple Slices: Bake for approximately 40 minutes, or until the crust is beautifully golden brown. Rotate the pan halfway through baking for even browning. Once baked, remove the pan from the oven and place it on a wire rack to cool completely.
9. Prepare & Apply Glaze: While the apple slices cool, prepare the glaze. In a medium bowl, beat together the powdered sugar, the remaining 2 tablespoons of softened unsalted butter, vanilla extract, and whole milk until smooth and lump-free. Once the apple slices are completely cooled, spread the glaze evenly over the top crust.
10. Set & Serve: Allow the glaze to set and harden slightly, about 15-20 minutes. Then, slice the cooled apple slices into squares and serve. Enjoy your taste of Chicago!

Nutrition

Calories: 350-450 kcal Protein: 3-5g Carbs: 50-70g Fat: 20-30g

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