Introduction

Chicago-Style Bakery Apple Slices are a beloved Midwestern dessert known for their generous size, flaky crust, thick cinnamon-spiced apple filling, and glossy sweet glaze on top. Found in classic Chicago bakeries, grocery stores, and neighborhood pastry shops, these apple slices are larger, richer, and more indulgent than typical apple pie slices. They are designed to be satisfying, nostalgic, and perfect for sharing.

What sets Chicago-style apple slices apart is their bakery-style presentation: a slab pie baked in a rectangular pan, cut into oversized squares or rectangles, and finished with a simple sugar glaze. The result is a dessert that feels both rustic and professional, combining homemade warmth with bakery-quality structure.

What Are Chicago-Style Bakery Apple Slices?

Chicago-Style Bakery Apple Slices are essentially a slab apple pie baked in a large rectangular pan instead of a round pie dish. The apples are sliced thick, heavily spiced with cinnamon and sugar, and layered generously between a sturdy bottom crust and a tender top crust. After baking, the dessert is finished with a simple powdered sugar glaze that adds sweetness and a signature bakery look.

Unlike traditional apple pie, these slices are:

Thicker and more filling
Less delicate and easier to serve

Designed for large batches
Finished with glaze instead of lattice or streusel

Why This Dessert Is So Iconic in Chicago

Chicago bakeries are known for bold portions and no-frills indulgence. Apple slices reflect that philosophy perfectly.

Oversized portions that feel indulgent
Heavily filled with apples, not pastry-heavy
Glazed finish for visual appeal and sweetness

Practical slab format ideal for bakeries and gatherings

These apple slices are a staple at family-owned bakeries, church events, and celebrations across the city.

Ingredients Overview

Simple, classic ingredients are key to achieving authentic flavor and texture.

For the Crust

All-purpose flour: Provides structure
Butter or shortening: Butter for flavor, shortening for flakiness (many bakeries use a mix)
Sugar: Light sweetness in the dough

Salt: Balances flavor
Cold water: Helps bring dough together

For the Apple Filling

Apples: Firm baking apples work best

Granulated sugar: Sweetens the filling
Brown sugar: Adds depth and moisture
Cinnamon: Primary spice

Nutmeg (optional): Enhances warmth
Lemon juice: Prevents browning and balances sweetness
Cornstarch or flour: Thickens the filling

For the Glaze

Powdered sugar
Milk or water
Vanilla extract (optional)

Best Apples for Chicago-Style Apple Slices

The apple choice directly affects texture and flavor.

Recommended Varieties

Granny Smith: Tart and firm, classic bakery choice
Honeycrisp: Sweet-tart with excellent structure

Braeburn: Deep flavor and holds shape
Jonathan: Traditional Midwest favorite

Many Chicago bakeries use a blend of apples for balanced flavor.

Why the Slab Pie Method Works Best

The slab pie format allows for:

Even baking across the pan
Thick, generous apple layers

Easy slicing and serving
Consistent portions for large groups

Using a rimmed baking sheet or rectangular pan ensures the filling stays contained and the crust bakes evenly.

Equipment You’ll Need

Large mixing bowls
Rolling pin
9×13-inch or 10×15-inch baking pan

Parchment paper
Sharp knife
Pastry brush

Step-by-Step Chicago-Style Bakery Apple Slices Recipe

Ingredients (Serves 12–16)

Crust

3 cups all-purpose flour
1 tbsp sugar

1 tsp salt
1 cup cold butter or shortening
6–8 tbsp ice water

Apple Filling

8–10 cups peeled, thickly sliced apples
¾ cup granulated sugar

¼ cup brown sugar
2 tsp ground cinnamon
¼ tsp nutmeg (optional)

2 tbsp lemon juice
¼ cup cornstarch

Glaze

1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract

Step 1: Prepare the Crust

In a large bowl, whisk flour, sugar, and salt. Cut in cold butter or shortening until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Divide dough into two portions, wrap, and chill for 30 minutes.

Step 2: Prepare the Apple Filling

In a large bowl, toss apple slices with sugars, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated.

Step 3: Roll Out the Dough

Roll out one portion of dough to fit the baking pan. Press gently into the bottom and up the sides. Trim excess.

Step 4: Add the Filling

Spread apple mixture evenly over the crust, pressing lightly to pack apples.

Step 5: Top with Upper Crust

Roll out remaining dough and place over apples. Seal edges and cut small slits to allow steam to escape.

Step 6: Bake

Bake at 375°F (190°C) for 45–55 minutes, until crust is golden and filling is bubbling.

Step 7: Cool and Glaze

Allow to cool completely. Whisk glaze ingredients and drizzle over cooled pastry. Let glaze set before slicing.

Bakery-Style Tips for Authentic Results

Slice apples thickly for structure
Pack apples tightly to avoid sinking

Let slices cool fully before glazing
Use a simple glaze, not icing

Variations and Add-Ins

Dutch-Style Apple Slices

Replace top crust with crumb topping.

Caramel Apple Bakery Slices

Drizzle caramel over apples before top crust.

Apple Cinnamon Roll Slices

Add vanilla glaze and extra cinnamon.

Raisin or Walnut Apple Slices

Add dried fruit or nuts to filling.

Serving Suggestions

Serve at room temperature
Pair with coffee or tea
Add vanilla ice cream for dessert plates

Ideal for bake sales and parties

Storage and Make-Ahead Tips

Store covered at room temperature for 1 day
Refrigerate up to 4 days

Freeze unglazed slices up to 2 months

Nutritional Information (Approximate per Slice)

Calories: 360–400
Fat: 16 g

Carbohydrates: 52 g
Fiber: 4 g

Common Mistakes to Avoid

Using soft apples

Skipping thickener
Glazing while warm
Cutting before fully set

Frequently Asked Questions

Are these the same as apple pie bars?

They are similar, but Chicago-style bakery slices are thicker and always glazed.

Can I use store-bought pie crust?

Yes, but homemade crust gives authentic bakery texture.

Why is my filling runny?

Not enough thickener or insufficient cooling time.

Why These Apple Slices Are Worth Making

Chicago-Style Bakery Apple Slices deliver everything people love about classic apple pie—rich filling, warm spice, flaky crust—while offering better structure, easier serving, and a nostalgic bakery finish.

They are practical, impressive, and deeply comforting, making them ideal for both everyday baking and special occasions.

Final Thoughts

Chicago-Style Bakery Apple Slices are a timeless dessert that reflects the heart of Midwestern baking: generous portions, bold flavor, and simple techniques done well. With thick apple filling, flaky crust, and signature glaze, these slices bring authentic bakery quality into your home kitchen.

Once you make them, they’re sure to become a repeat favorite for holidays, gatherings, and whenever a classic apple dessert is needed.

Chicago-Style Bakery Apple Slices

Author: WAFA LI

Print Recipe

Ingredients

• 2½ cups (315g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups (225g) peeled & finely diced apples (about 2 medium; Honeycrisp or Fuji)
• 2 tbsp coarse sugar + 1 tsp cinnamon (for topping)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk flour, baking soda, salt, and 1 tsp cinnamon. Set aside.
Beat butter and sugar 3–4 min until light. Add egg and vanilla; mix until smooth.

Fold in dry ingredients until just combined. Stir in diced apples (pat them dry first to prevent sogginess!).
Scoop 2-tbsp mounds onto sheets (they’ll spread). Flatten slightly into 2½”-wide rounds.
Mix coarse sugar and 1 tsp cinnamon; sprinkle generously over each.

Bake 12–14 min until edges are golden and centers look set. Cool 5 min on sheet—then transfer to rack.
💡 Pro tip: For bakery-style softness, store cooled slices in an airtight container with a slice of bread (keeps them moist for days!).