Chicago Style Bakery Apple Slices

These Chicago Style Bakery Apple Slices are an old-fashioned bakery favorite made with layers of flaky pastry, a thick cinnamon-apple filling, and a sweet vanilla glaze. Baked in a large rectangular pan and cut into squares, they have all the flavor of homemade apple pie but are much easier to serve to a crowd.

The bottom crust stays sturdy enough to hold the juicy apples, while the top pastry bakes golden and crisp. Once cooled, a simple powdered sugar glaze is spread over the top for that classic bakery-style finish.

Why You Will Love This Recipe

Classic Chicago bakery-style dessert
Perfect for holidays and potlucks
Feeds a large crowd
Flaky pastry with plenty of apple filling
Easy vanilla glaze on top
Can be made a day ahead

Ingredients

For the Pastry

4 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 1/2 cups cold unsalted butter, cubed
2 large egg yolks
2/3 cup cold milk, plus more if needed

For the Apple Filling

8 medium apples, peeled, cored, and thinly sliced
3/4 cup granulated sugar
1/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
3 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt

For the Glaze

2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt

Best Apples for Bakery Apple Slices

A combination of tart and sweet apples gives the filling the best flavor. Granny Smith apples hold their shape well and provide plenty of tartness, while Honeycrisp, Gala, Fuji, or Golden Delicious add natural sweetness.

Avoid apples that become very soft during baking, because the filling should have tender slices rather than turning completely into applesauce.

How to Make the Pastry

In a large bowl, whisk together the flour, salt, and sugar.
Add the cold cubed butter.
Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces remaining.
In a small bowl, whisk the egg yolks with the cold milk.
Pour the milk mixture into the flour mixture.
Stir gently until a dough begins to form.
If needed, add another tablespoon or two of cold milk.
Divide the dough into two portions, making one portion slightly larger for the bottom crust.
Flatten each portion into a rectangle, wrap, and refrigerate for at least 30 minutes.

Prepare the Apple Filling

Place the sliced apples in a large bowl.
Add granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, vanilla, and salt.
Toss until the apples are evenly coated.
Let the mixture stand for about 10 minutes while you roll the pastry.

Assemble the Apple Slices

Preheat the oven to 375°F.
Lightly grease a 10×15-inch jelly-roll pan or similar shallow rectangular baking pan.
Roll the larger portion of dough into a rectangle slightly larger than the pan.
Carefully transfer the dough to the pan and press it gently across the bottom and slightly up the sides.
Spread the apple filling evenly over the crust, including the juices in the bowl.
Roll out the remaining dough into another rectangle.
Place it over the apples.
Pinch or press the edges together to seal.
Cut several small slits in the top crust so steam can escape.

Bake Until Golden

Bake for about 45 to 55 minutes, or until the top crust is deeply golden and the apple filling is bubbling around the edges.

If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.

Remove the pan from the oven and allow the apple slices to cool completely before glazing. Cooling is important because the filling thickens as it rests and becomes much easier to cut.

Make the Vanilla Glaze

Add the powdered sugar to a medium bowl.
Whisk in the milk, vanilla, and a pinch of salt.
Add a little additional milk if needed until the glaze is thick but spreadable.
Spread or drizzle the glaze over the completely cooled pastry.
Let the glaze set for about 20 to 30 minutes before cutting.

How to Get Clean Bakery-Style Squares

Let the dessert cool completely before slicing. Warm apple filling is soft and can spill from the pastry when cut too early.

Use a sharp knife and wipe it clean between cuts. For especially neat squares, refrigerate the glazed apple slices for about 30 minutes before cutting.

How to Keep the Bottom Crust from Getting Soggy

The cornstarch in the filling helps capture excess apple juices as they bake. It is also important not to slice the apples excessively thin, because very thin fruit releases moisture more quickly.

Using a metal baking pan can also help the bottom crust brown better than a thick glass dish.

Easy Variations

Caramel apple slices: Drizzle caramel sauce over the cooled glaze.

Apple-cranberry: Replace about two cups of the apples with fresh or frozen cranberries and increase the sugar slightly.

Nutty apple slices: Add 3/4 cup chopped pecans or walnuts to the filling.

Maple glaze: Replace part of the milk in the glaze with pure maple syrup.

Serving Suggestions

Chicago Style Bakery Apple Slices are delicious at room temperature with coffee or tea. For a more indulgent dessert, warm individual pieces slightly and serve with vanilla ice cream or whipped cream.

Because the recipe makes a large pan, it is ideal for church suppers, Christmas gatherings, Thanksgiving, bake sales, and family celebrations.

Storage

Store the cooled apple slices covered at room temperature for up to two days or refrigerate for up to four days.

For a crisper pastry, reheat individual pieces in a 300°F oven for several minutes rather than microwaving.

They can also be frozen without the glaze for up to two months. Thaw, warm gently if desired, then glaze before serving.

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