Chicago-Style Bakery Apple Slices Recipe
The aroma of buttery pastry and spiced apples baking together is pure comfort, and these Chicago-Style Bakery Apple Slices deliver that iconic experience. This recipe captures the essence of the classic bakery treat—a flaky, hand-held pastry bursting with tender, cinnamon-laced apples. After extensive testing, I’ve perfected the balance of a sturdy yet tender crust and a filling that holds its shape without becoming soggy, ensuring every bite is as good as you remember.
PrintChicago-Style Bakery Apple Slices
Ingredients
Scale
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1½ cups cold unsalted butter (cubed)
- 2 large eggs
- ½ cup ice water
- 1 tablespoon lemon juice
- 6 to 7 cups sliced apples (peeled and cored)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Instructions
- Whisk together flour, sugar, and salt in a large bowl.
- Add cold butter and work it into the flour with a pastry cutter until you have coarse crumbs.
- Whisk eggs, ice water, and lemon juice in a small bowl. Pour over flour mixture and stir until dough just comes together.
- Split dough into two pieces (one bigger than the other). Flatten into rectangles, wrap in plastic, and refrigerate 30 minutes.
- Toss apple slices with both sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla.
- Heat oven to 375°F. Spray a 9×13-inch pan with cooking spray.
- Roll out the bigger piece of dough to fit your pan with overhang. Press into pan.
- Spread apple filling over bottom crust.
- Roll out remaining dough and place over filling. Trim edges and crimp with a fork. Cut vents in top.
- Bake 45 to 50 minutes until golden and bubbling.
- Cool completely on a wire rack.
- Whisk glaze ingredients until smooth. Spread over cooled slices.
- Let glaze set 15 minutes before cutting.
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