Chicago-Style Bakery Apple Slices

 A tender, buttery crust filled with spiced apple slices and finished with a vanilla glaze – just like from a Chicago bakery.

Ingredients

For the Crust

• 3 cups all‑purpose flour

• 1 tbsp granulated sugar

• 1 tsp salt

• 1 cup unsalted butter, cold and cubed

• 2 large eggs

• 5–6 tbsp cold water

For the Apple Filling

• 8 cups apples, peeled, cored, and thinly sliced (about 6–8 apples – Granny Smith or Honeycrisp)

• ¾ cup granulated sugar

• ¼ cup light brown sugar, packed

• 2 tbsp all‑purpose flour

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tbsp unsalted butter, melted

For the Glaze

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

Instructions

1. Make the Crust

• In a large bowl, whisk together flour, granulated sugar, and salt.

• Add cold, cubed butter. Cut into the flour using a pastry cutter or your fingers until mixture resembles coarse crumbs with small pea‑sized pieces of butter.

• In a small bowl, beat the eggs and add 5 tbsp cold water.

• Gradually add egg mixture to flour mixture, stirring until dough starts to come together. If too dry, add additional cold water 1 teaspoon at a time.

• Divide dough into two equal portions. Wrap each in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat & Prep Pan

• Preheat oven to 375°F (190°C).

• Grease a 9×13‑inch baking pan (or a 15×10‑inch jelly roll pan for thinner slices).

3. Prepare Apple Filling

• In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.

4. Roll & Line the Pan

• On a lightly floured surface, roll out one portion of dough into a rectangle large enough to fit the bottom and sides of your pan.

• Transfer dough to pan, pressing gently into the bottom and up the sides.

5. Assemble

• Spread apple filling evenly over the bottom crust.

• Drizzle melted butter over the apples.

• Roll out the second portion of dough into a rectangle and place it over the apples.

• Press edges of top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.

6. Bake

• Bake for 40–45 minutes, until crust is golden brown and apples are tender.

• If edges brown too quickly, cover them loosely with aluminum foil.

7. Make the Glaze

• While the apple slices cool slightly, whisk together powdered sugar, 2 tbsp milk, and vanilla.

• Add remaining milk 1 teaspoon at a time if a thinner glaze is desired.

8. Glaze & Serve

• Drizzle glaze over the warm pastry.

• Let glaze set for about 10 minutes before cutting into squares.

Tips

• Apple choice – Granny Smith holds shape well; Honeycrisp adds natural sweetness. A mix of both works great.

• Chill the dough – Don’t skip the 30‑minute rest – it prevents shrinkage and keeps the crust tender.

• Even thickness – Roll dough about ⅛‑inch thick for a balanced crust‑to‑filling ratio.

• Storage – Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Enjoy your homemade Chicago‑style bakery classic!