Chicago-style apple slices recipe

56

Prep time 30 minutes

Cooking time 45 minutes

Total time 1 hour 15 minutes

Servings 24 slices

Chicago-style apple slices recipe has saved me more times than I can count. Last minute dessert for a family dinner? Check. Cozy fall treat for a chilly afternoon? Check. It is simple, unfussy, and absolutely delicious. The crust is tender, the apples bake into a cinnamon hug, and the glaze gives that bakery shine we all secretly love. If you have ever had those big sheet pan apple squares from old-school Midwest bakeries, you know what I am talking about.

Understanding the Basics of Apple Slices

Let us clear something up right away. Chicago-style apple slices are not the thin fruit wedges you toss into lunch boxes. We are talking about a slab-style dessert baked in a sheet pan, sliced into squares, and shared with everyone at the table. Think flaky, soft pie crust top and bottom, a lush apple filling in the middle, and a simple vanilla glaze over the top. These are bakery-style, make-ahead friendly, and perfect for feeding a crowd.

The Story Behind This Recipe

From my kitchen to yours—Chicago-style apple slices recipe mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. Chicago-style apple slices recipe has saved me more times than I can count. Last minute dessert for a family dinner? Check. Cozy fall treat for a…

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What makes Chicago-style special

Most pies are round and slicey. This is square and scoopable. The dough leans more tender and cookie-like than an ultra-flaky pie crust, so it holds up well when cut into bars. The apples are layered in a generous blanket, usually spiced with cinnamon, nutmeg, and a little lemon for brightness. And that glaze? It sets into a thin sweet crust, which makes these slices stackable and easy to pack for potlucks. If you want more cozy dishes like this, you can poke around my recipe index here: all recipes.

Here is the simple flow of the bake:

Make a soft crust dough, chill it, roll it into two rectangles, spread the apples in the middle, seal with the top crust, cut a few steam vents, bake until golden, and drizzle with glaze once it cools a bit. That is it. It is approachable even for new bakers, and the results taste like a bakery treat.

I brought a tray of these to a neighborhood block party and people were lining up for seconds. One neighbor said it tasted like something his grandma used to buy on Saturday mornings. Passed the nostalgia test with flying colors.

Pro tip: Bake the tray on the lower third of the oven to help the bottom crust cook through without burning the top. Let the whole pan cool at least 45 minutes before glazing and slicing so the filling settles.

Key Ingredients for Delicious Apple Slices

These ingredients give the classic bakery taste without tricky techniques. You probably have most of them already.

• Apples: About 9 to 10 cups, peeled and sliced 1/4-inch thick. A mix is best. I like Honeycrisp for sweetness, Granny Smith for tartness, and Fuji for texture.
• Sugar: 1 cup granulated for the filling, plus 2 tablespoons for the crust. Adjust sugar by apple variety.
• Spices: 2 teaspoons cinnamon, 1/4 teaspoon nutmeg. Add a pinch of clove if you like deeper warmth.
• Lemon juice: 1 tablespoon to balance the sweet and keep the apples bright.
• Thickener: 3 tablespoons cornstarch or 1/4 cup all-purpose flour. This keeps the filling from running.
• Crust: 3 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup cold unsalted butter cut into cubes, 1 large egg yolk, and 1/2 cup cold milk. The egg yolk adds tenderness.
• Vanilla: 2 teaspoons divided between the crust and glaze.
• Glaze: 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla, and a tiny pinch of salt.

Baker note: If your kitchen runs warm, pop your rolled crust on a sheet pan and chill it while you toss the apples with sugar and spices. Cold dough is easier to work with and bakes up cleaner.

Love apple desserts that are big on comfort and easy on fuss? You might also like these cozy, fried-to-crispy treats: big apple fritters. They give the same autumn vibes with a different texture and zero need for a rolling pin.

Assembly basics:

Roll the bottom crust to fit a lightly greased 13×18 rimmed baking sheet with a little overhang. Spread the apple mixture evenly. Cover with the top crust, tuck and pinch the edges to seal, and cut 6 to 8 small slits on top. Bake at 400°F for 15 minutes, then reduce to 350°F and bake 30 to 35 minutes until the top is golden and you see slow bubbling. Cool, glaze, and slice.

Nutritional Information for Apple Slices

Let us talk balance. This dessert is a treat, but it is also packed with apples, which offer fiber and natural sweetness.

Approximate nutrition per slice, assuming 24 slices from a standard half sheet pan:

Calories: about 230 to 260. Fat: around 9 to 11 grams. Carbs: roughly 38 to 42 grams. Fiber: 2 to 3 grams. Protein: 2 to 3 grams. Sodium: about 120 to 160 milligrams.

Numbers will vary based on apple type, thickness of the glaze, and slice size. For a lighter version, reduce the glaze by half, and use 3/4 cup of sugar in the filling. You can also sub half the flour in the crust with white whole wheat for a little extra fiber, and you will still get great texture.

I like to serve these warm squares with a simple, hearty dinner so dessert feels like a sweet finish rather than the main event. A big pot of soup is perfect for that. My go-to is this cozy bowl: cozy and delicious lentil soup. It is satisfying, budget friendly, and pairs beautifully with a tray of apple slices waiting on the counter.

Tips for Perfectly Baking Apple Slices

• Slice the apples evenly. Thin, even slices cook through without turning mushy. Aim for about 1/4-inch thick.
• Do not skip the thickener. A soggy filling can ruin the bottom crust. Cornstarch makes the filling glossy and stable.
• Keep the dough cold. Work quickly and chill as needed. Cold butter equals better structure.
• Vent the top crust. Those slits let steam escape and prevent bubbling up.
• Use the lower oven rack. It helps set the bottom crust first.
• Cool before glazing. If the pastry is too hot, the glaze will fully melt instead of setting into that satisfying thin shell.
• Test doneness. Look for slow, syrupy bubbles through the vents and edges. Quick, foamy bubbles mean it needs a few minutes more.

Troubleshooting soggy bottoms and dry tops

If your bottom is soggy, try preheating a metal sheet on the lower rack and setting the pan directly on it. That burst of heat helps the base set fast. If the top browned too quickly, tent it loosely with foil and keep baking until the filling bubbles. Too dry? You might have used tart apples and too little sugar, or baked too long. Add a spoon of applesauce to the filling next time for extra moisture without extra sweetness.

Flavor boost ideas: a splash of vanilla in the apple mixture, a few dots of butter over the apples before the top crust goes on, and a tiny pinch of salt in the glaze to keep sweetness in check.

Alternative Recipes to Try with Apple Slices

Once you master the basics, there are so many fun spins and companion dishes to try.

Quick variations and creative twists

Caramel drizzle: Warm up 1/3 cup caramel sauce and zig-zag on top of the glaze. It looks fancy with no extra work. Cheddar in the crust: Add 1/2 cup finely grated sharp cheddar to the dough for that classic apple cheddar moment. Puff pastry shortcut: Use two sheets of thawed puff pastry instead of homemade crust for a lighter, flakier version. Spiced sugar top: Skip glaze and brush with milk, then sprinkle with cinnamon sugar before baking for a crackly top.

If you are in a savory mood and still want apples involved, try this show-stopping dinner that features sweet-tart fruit in a totally different way: cranberry apple stuffed pork loin. It is a great holiday main dish to serve before a tray of apple slices. The flavors carry through the meal in a nice, not-too-matchy way.

Hosting tip: Bake the slab in the morning, cool, glaze, and cover. It keeps beautifully at room temperature for the day. Right before dessert, warm the pan in a low oven for a few minutes to revive the crust and wake up the cinnamon.

Common Questions

What apples work best for this dessert
I like a mix for balance. Use Granny Smith plus something sweeter like Honeycrisp or Fuji. If you use only tart apples, bump the sugar a bit.

Can I make the dough ahead of time
Yes. Wrap the dough tightly and chill up to 2 days, or freeze up to 2 months. Thaw overnight in the fridge before rolling.

How do I store leftovers
Keep slices covered at room temp for 1 day or in the fridge for up to 4 days. Rewarm in a 300°F oven for 8 to 10 minutes to refresh.

Can I skip the glaze
You can. Brush the top crust with milk and sprinkle with coarse sugar before baking for a crunchy finish. The glaze is traditional, but the sugar crust is lovely too.

How do I know when it is fully baked
Look for bubbling juices through the vents and a deep golden top. The apples should be tender when poked with a knife and the center should not feel sloshy.

Ready to Bake a Pan Everyone Will Love

Big-batch desserts are my love language, and this Chicago-style apple slices recipe always comes through. You get the comfort of apple pie with the ease of a sheet pan and that nostalgic bakery glaze. If you want to see other versions for inspiration, check out this take from Chicago-Style Bakery Apple Slices | 12 Tomatoes and the detailed approach here: Apple Slices Recipe {Chicago Bakery Style Apple Squares}. Now it is your turn to roll, fill, bake, and slice. Tag me when you pull your pan of perfection from the oven, and do not be shy with that glaze.

One last friendly nudge. If a full pie stresses you out, this Chicago-style apple slices recipe is the easier cousin that still impresses. Make it ahead, pack it up, and share generously. I hope it becomes a regular in your kitchen like it is in mine.