Chicago-style bakery apple slices are a treasured treat found in old-school neighborhood bakeries across the Windy City. They’re not quite pie, not quite bars—think of them as apple-filled pastry squares with a tender crust and a sweet vanilla glaze. Baked in a sheet pan and cut into generous slices, they’re perfect for potlucks, family gatherings, or cozy weekends. The filling is rich with cinnamon-spiced apples, tucked between two flaky crusts, and finished with a delicate icing that adds just the right touch of sweetness. This recipe brings that bakery magic into your own kitchen.
🥣 Ingredients:
For the Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup lard (or shortening; butter can be used but lard gives authentic texture)
- 1 egg, beaten
- 1 tablespoon white vinegar
- 5 tablespoons cold water
For the Apple Filling:
- 6 cups peeled and sliced apples (Granny Smith + Honeycrisp for balance)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter (to dot over filling)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
🔥 Instructions:
- Prepare the Dough:
In a large bowl, mix flour and salt. Cut in the lard until the mixture resembles coarse crumbs. In a separate bowl, combine the beaten egg, vinegar, and cold water. Add to the flour mixture and stir until a dough forms. Divide into two equal portions, wrap in plastic, and chill for 30 minutes. - Make the Apple Filling:
In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Set aside to let the flavors meld while you roll out the dough. - Roll Out the Bottom Crust:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch jelly roll pan. Roll out one portion of dough and press it into the bottom of the pan, patching as needed. This dough is soft and rustic—don’t worry if it tears, just press it together. - Add the Filling:
Spread the apple mixture evenly over the bottom crust. Dot with small pieces of butter. - Top Crust Time:
Roll out the second portion of dough and carefully place it over the apples. Again, patch any tears—it’s all part of the charm. Press edges to seal. - Bake:
Bake for 40–45 minutes or until the crust is golden brown and the apples are tender. Let cool slightly before glazing. - Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm apple slices. - Slice & Serve:
Once cooled, cut into squares. Serve as-is or warm slightly with a scoop of vanilla ice cream.
💡 Tips & Variations:
- Use store-bought pie filling for a shortcut, but homemade gives the best flavor.
- Add raisins or chopped walnuts to the apple filling for extra texture.
- For a festive twist, sprinkle cinnamon sugar over the glaze while it’s still wet.
- These slices travel well—perfect for bake sales or church gatherings.
📦 Storage:
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the oven to restore crispness.
This recipe is pure Midwest comfort—flaky, fruity, and full of tradition. Want help turning this into a reel or adding a caption that gets people talking? I’ve got ideas to make it pop!