Chicago-Style Bakery Apple Slices

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I grew up with a bakery on the corner that sold enormous, glossy apple slices—thin shortbread crust, a mound of cinnamon-spiced apples, and a sticky-sweet glaze that snapped when you bit into it. This Chicago-style bakery apple slices recipe recreates that memory: a sturdy pastry base that holds up to juicy apples, a simple spiced filling, and a powdered sugar glaze that finishes everything perfectly. If you want a dessert that’s travel-friendly for potlucks, kid-approved for school events, and special enough for holiday brunch, this is it. For the printable layout and a quick reference, you can also see the full step-by-step post on Quick Homemade Recipes.

What makes this recipe special

These apple slices are essentially apple squares: sturdy, cut-and-serve pieces designed for a bakery case. Why they stand out:

• The dough-to-apple ratio is generous, so each bite has intact pastry and tender fruit instead of collapsing into a soggy mess.
• The apples are sliced thin and tossed with both granulated and brown sugar for balanced sweetness and a touch of molasses depth.
• A powder-sugar glaze (not heavy frosting) keeps the top glossy without overpowering the apple flavor.

"Crisp edges, soft apples, and the tiniest crackle of glaze—this is exactly what I remember buying from my neighborhood bakery." — a reader review

This tray-bake is ideal for holiday breakfasts, bake sales, or feeding a crowd because it slices cleanly and travels well.

Step-by-step overview

Before you start: you’ll make a short pastry dough, press it into a sheet pan, arrange thinly sliced apples over a light spiced sugar mixture, bake until the apples are tender and the edges are golden, then glaze once cooled. Expect about 25–35 minutes active work and roughly 40–50 minutes total including baking.

High-level steps:

1. Make an easy short-crust dough with cold butter and a bit of egg/water for structure.
2. Par-bake or press the dough into a sheet pan to create a firm base.
3. Toss thinly sliced apples with sugars, cinnamon, nutmeg, lemon juice, and a touch of flour.
4. Layer apples over the crust, drizzle with melted butter, and bake.
5. Cool slightly, then add a powdered sugar glaze to finish.

What you’ll need

• 3 cups all-purpose flour (plus 2 tablespoons for the apple toss)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed (use European-style for richer flavor)
• 2 large eggs
• 5–6 tablespoons cold water
• 8 cups apples, peeled, cored, and thinly sliced (about 6–8 apples). Granny Smith, Honeycrisp, or Fuji are great options. (If you prefer softer, sweeter results, use Gala or Fuji; for tartness and structure, use Granny Smith.)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tablespoons all-purpose flour (helps thicken juices)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice (prevents browning and brightens flavor)
• 1 tablespoon unsalted butter, melted (to dot the top)
• 1 cup powdered sugar
• 2–3 tablespoons milk (or heavy cream for richer glaze)
• 1/2 teaspoon vanilla extract

Substitutions/notes: For a dairy-free version, swap the butter for vegan butter and use a flax “egg” (1 tbsp ground flax + 3 tbsp water) in dough. You can also reduce the granulated sugar by 2 tablespoons if you prefer less sweetness. For a gluten-free option use a cup-for-cup GF flour blend, but expect slightly different texture.

(If you want another crowd-friendly apple dessert, check this slow-cooker apple pudding variation on Quick Homemade Recipes.)

How to prepare it

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1. Prep and chill: Cut cold butter into the 3 cups flour, 1 tbsp sugar, and 1 tsp salt until pea-sized pieces remain (use a pastry cutter or pulse in a food processor).
2. Add eggs: Beat the 2 eggs with 5 tablespoons cold water; add to flour mixture and mix just until dough comes together. Add the last tablespoon water only if needed. The dough should be cohesive but not sticky. Wrap and chill 20–30 minutes if it’s warm.
3. Press into pan: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch sheet pan. Press the chilled dough evenly across the bottom and up the short sides to form a 1/4–3/8-inch crust. Prick lightly with a fork. You can blind-bake for 10 minutes for extra crispness (optional).
4. Toss the apples: In a large bowl, combine 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice. Add the thinly sliced apples and toss until evenly coated. Let sit 5 minutes so juices start to develop.
5. Assemble: Arrange the apple slices in an even layer over the crust, overlapping slightly. Drizzle 1 tbsp melted butter over the apples.
6. Bake: Bake at 375°F (190°C) for 35–45 minutes, until apples are tender and the crust is golden at the edges. Rotate the pan halfway through for even browning. If juices bubble excessively, lay a sheet of foil loosely over the top for the final 10 minutes.
7. Glaze: Cool the pan for 15–20 minutes. Whisk 1 cup powdered sugar with 2–3 tbsp milk and 1/2 tsp vanilla until smooth and pourable. Drizzle in lines across the apples or spread thinly with a spatula. Allow glaze to set about 15 minutes before cutting.
8. Serving: Cut into squares with a sharp knife. Clean the blade between cuts for tidy slices.

Best ways to enjoy it

• Serve warm or room temperature. Slightly warm slices highlight the apple aroma and soften the glaze.
• Pair with vanilla ice cream, a dollop of whipped cream, or a smear of mascarpone for an elevated dessert.
• For brunch, serve alongside fried or scrambled eggs and coffee—its sweetness contrasts nicely with savory dishes.
• For a portable treat, wrap slices individually—these hold up well and won’t drip when cooled.

Storage and reheating tips

• Room temperature: Store covered at room temperature for up to 24 hours. Keep in a single layer on a plate and cover with plastic wrap to prevent the glaze from drying out.
• Refrigerator: Store in an airtight container for up to 4 days. Note: refrigeration can firm the glaze and slightly change texture, but the flavor remains great.
• Freezing: Freeze unglazed slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat; add glaze after reheating.
• Reheating: Warm slices at 325°F (160°C) for 8–12 minutes (from refrigerated) or 12–18 minutes (from frozen and thawed) until heated through. Microwave for 20–30 seconds for a quick fix, but the crust will be softer.

Food safety note: Because this uses a cooked pastry and fresh apples, cool completely before covering tightly to avoid condensation and bacterial growth.

Extra advice

• Keep butter cold: Cold butter = flakier crust. Work quickly and chill dough if your kitchen is warm.
• Slice apples uniformly: Use a mandoline or a sharp knife to get even slices so everything cooks evenly.
• Don’t oversaturate: Toss apples with sugar and flour, but don’t pile on extra liquid. The flour will capture juices and prevent a soggy crust.
• Test for doneness: Apples should be fork-tender and crust edges golden. If the apples still seem firm after the crust browns, tent with foil and continue baking.
• Clean cuts: Wipe your knife blade between cuts or run under hot water and dry for cleaner slices.

Creative twists

• Nut crunch: Sprinkle chopped toasted pecans or walnuts on top of the apples for texture.
• Caramel drizzle: Swap the powdered sugar glaze for a thin salted caramel drizzle (add after cooling).
• Spice variations: Add 1/4 tsp ground cardamom or 1/2 tsp ground ginger for a different spice profile.
• Berry blend: Mix 1–2 cups fresh or thawed frozen berries into the apple mix for a summer version.
• Savory swap: Try sliced pears and a drizzle of brown butter for a more autumnal taste. For a fall recipe pairing, try my stuffed acorn squash idea featuring apples at Quick Homemade Recipes.

Helpful answers

Q: How thin should the apple slices be?
A: Aim for about 1/8-inch thickness. Thin enough to cook through in the baking time but thick enough to hold their shape.

Q: Can I use frozen apples?
A: Fresh is best. If you must use frozen, thaw and drain thoroughly, then toss with the flour to grab extra liquid—expect a softer, slightly wetter result.

Q: Is there a shortcut for the dough?
A: Yes — use 1 1/2 pounds of store-bought pie crust or a refrigerated shortcrust dough pressed into the pan. Texture will differ slightly, but flavor holds up.

Q: How do I stop the crust from getting soggy?
A: Blind-bake the crust for 8–10 minutes before adding apples, and ensure you toss apples with the 2 tbsp flour to absorb juices. Also, avoid very juicy apple varieties unless you reduce added sugar.

Q: Can I make this ahead for a party?
A: Bake and glaze the morning of the event. You can also bake the day before, store refrigerated, and rewarm gently before serving; add a fresh glaze right before guests arrive.

Conclusion

If you want a true bakery-style traybake that’s easy to scale and won’t fall apart when you serve it, this Chicago-style apple slices recipe delivers that nostalgic flavor and sturdy presentation. For another take and recipe photos, see the classic write-up at 12 Tomatoes’ Chicago-style Bakery Apple Slices. If you’d like a different home baker’s method and extra tips, check the step-by-step guide on The Hungry Bluebird’s apple slices post. For a family-tested recipe and variations, read the notes on The Fervent Mama’s version.