If you grew up in the Midwest—or have ever wandered into a Chicago neighborhood bakery—you may have spotted a classic treat gleaming from behind the glass: Chicago-Style Bakery Apple Slices. More pie than bar, more pastry than cake, this iconic dessert is beloved for its flaky crust, spiced apple filling, and irresistible glaze that makes each square shine. Unlike traditional apple pie, apple slices are baked in large sheet pans, cut into generous squares, and often enjoyed at family gatherings, church events, or sold by the slice at old-school bakeries.
This recipe is all about comfort and tradition. It’s hearty, slightly rustic, and carries a certain Midwestern practicality: make enough to share with a crowd, but make it delicious enough that every piece disappears fast.
What Makes Chicago Apple Slices Unique?
Unlike hand-held apple bars or turnovers, Chicago-Style Apple Slices are:
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Baked in a sheet pan: Think of it as apple pie in slab form—perfect for serving a group.
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Layered with double crust: A bottom crust that holds its shape and a top crust that bakes up golden and crisp.
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Glazed to perfection: A light powdered sugar glaze adds sweetness and shine.
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Made for gatherings: Easy to cut into squares, portable, and made to last on a dessert table.
This is the kind of recipe that grandmothers passed down, and Chicago bakeries perfected for generations.
Ingredients You’ll Need
For the crust:
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3 cups all-purpose flour
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1 teaspoon salt
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1 cup unsalted butter (cold, cut into cubes)
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1 large egg
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½ cup cold milk
For the apple filling:
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8–10 medium tart apples (Granny Smith or Honeycrisp work well), peeled and sliced
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1 cup granulated sugar
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1 teaspoon ground cinnamon
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½ teaspoon nutmeg
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2 tablespoons all-purpose flour (to thicken juices)
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1 tablespoon lemon juice
For the glaze:
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1 cup powdered sugar
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1–2 tablespoons milk
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½ teaspoon vanilla extract
Step-by-Step Instructions
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