Introduction

Chicago-style bakery apple slices are a classic treat featuring flaky pie dough layered with sweet apple filling and topped with a smooth vanilla glaze. This simple yet delicious dessert is perfect for sharing and brings a nostalgic taste of Chicago to your kitchen.

The image shows a close-up of a slice of apple dessert on a white plate resting on a white marbled textured surface. The dessert has three layers: the bottom layer is a golden, flaky crust; the middle layer is filled with light brown apple chunks with a shiny, slightly translucent appearance; and the top layer is a white glaze with a slightly uneven texture giving it a glossy look. A fork with a piece of the dessert on it lies on the plate in front of the slice, showing the soft apple in detail. The colors are warm and inviting, emphasizing the soft, moist filling and crisp crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
1/2 cup ice water, plus more as needed
4 cups apple pie filling (canned is fine)
1 cup powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
2 tablespoons whole milk

Instructions

Step 1: In a large bowl, stir together the flour, sugar, and salt. Grate one stick of chilled butter over the flour mixture using a cheese grater. If the butter softens, chill it again before continuing. Repeat with the remaining butter, mixing it into the flour between additions. Alternatively, cut the butter into cubes and cut it into the flour using a pastry blender or forks.
Step 2: Create a well in the center of the flour mixture and add 1/2 cup ice water. Toss quickly with a fork to combine. Add more ice water 2 tablespoons at a time as needed, stirring after each addition until the dough is moist and holds together without being sticky. Small pieces of butter should still be visible.
Step 3: On a lightly floured surface, gently knead the dough just until it comes together. Divide the dough in half and shape each half into a 1-inch thick rectangle. Wrap each in plastic wrap and chill for at least 30 minutes.
Step 4: Preheat the oven to 400°F (200°C) and prepare a 9×13-inch jelly roll pan. Roll out one chilled dough rectangle on a floured surface to fit the pan, then press it into the bottom of the pan.
Step 5: Spread the apple pie filling evenly over the dough layer.
Step 6: Roll out the second dough rectangle to the same size. Using a rolling pin to help, transfer it over the apple filling and lay it on top. Pinch the edges together lightly, leaving some vents by slicing a few slits in the top crust to allow steam to escape during baking.
Step 7: Bake for about 40 minutes, rotating the pan halfway through, until the crust is golden brown. Remove from the oven and cool on a wire rack.
Step 8: To make the glaze, beat together powdered sugar, softened butter, vanilla, and milk until smooth. Spread the glaze evenly over the cooled crust and let it set and harden.
Step 9: Once the glaze has set, slice into squares and serve. Enjoy your homemade Chicago-style bakery apple slices!

Tips & Variations

Use a mix of tart and sweet apples in the filling for extra depth of flavor if using fresh apples instead of canned.
For a flakier crust, keep all ingredients and utensils cold throughout dough preparation.
Add a pinch of cinnamon or nutmeg to the apple filling for a warm spice note.
Drizzle the glaze sparingly if you prefer a less sweet topping.

Storage

Store leftover apple slices in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a low oven or microwave before serving to refresh the crust. The glaze may soften slightly when reheated but will still taste delicious.

How to Serve

The image shows a close-up of a baked lasagna in a dark baking dish. The dish has multiple layers visible at the edge: a golden, slightly crispy bottom layer, a thick middle layer of pasta and sauce that is light brown with some orange tones, and a top layer of melted white cheese that is creamy and smooth, covering the entire surface. The edges show some bubbling sauce that has been cooked, adding a slightly caramelized texture. The background is a white marbled surface with a hint of a gray cloth on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie dough ahead of time?

Yes, the dough can be prepared and chilled for up to 2 days in the refrigerator or frozen for longer storage. Thaw thoroughly in the fridge before rolling out.

Can I use fresh apples instead of canned filling?

Absolutely. Use about 4 cups of peeled, sliced apples mixed with sugar, cinnamon, and a bit of lemon juice. Cook them lightly to soften before assembling the pie slices.