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Chicago-Style Bakery Apple Slices

Introduction

Chicago-Style Bakery Apple Slices are a nostalgic Midwest treat, especially beloved in Chicago bakeries. Unlike a traditional round apple pie, these slices are baked in a rectangular sheet pan, creating a tender, golden crust with layers of cinnamon-spiced apples. Finished with a sweet glaze, they are easily cut into squares, making them perfect for sharing.

Origin and Cultural Significance

Apple slices became popular in Chicago in the mid-20th century as bakeries began offering them as a portable, shareable alternative to pie. This dessert reflects the Midwest’s deep love of apples and hearty baked goods, often seen at family gatherings, church socials, and community events. Today, they remain a staple in Chicago bakeries and are cherished for their rustic charm and comforting taste.

Ingredients Quantity

2 refrigerated pie crusts (or homemade, enough for top and bottom of a 9×13 pan)
6 cups apples, peeled and sliced (Granny Smith or Honeycrisp recommended)
1 cup granulated sugar
1/3 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)

Glaze:

1 cup powdered sugar
2 tbsp milk (or as needed)
1/2 tsp vanilla extract

Optional Additions

A handful of raisins or dried cranberries for extra sweetness.
A drizzle of caramel sauce before serving.
A pinch of cloves or allspice for deeper flavor.
A dusting of coarse sugar on the crust for added crunch.

Tips for Success

Use firm apples that hold shape during baking. Granny Smith provides tartness, while Honeycrisp adds natural sweetness.
Chill pie crust before baking for a flakier texture.
Don’t skip the egg wash—it ensures a golden, bakery-style finish.
Let apple slices cool before glazing so the icing doesn’t melt.

Instructions

Preheat oven to 375°F (190°C). Grease or line a 9×13 baking dish.
Roll out one pie crust and press it into the bottom and sides of the pan.
In a large bowl, combine apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Mix until apples are evenly coated.
Spread the apple mixture evenly over the crust. Dot with small pieces of butter.
Roll out the second crust and place it over the apples. Seal edges and cut small slits for steam to escape.
Brush the top with beaten egg.
Bake for 40–45 minutes, until crust is golden brown and filling is bubbling.
Let cool completely.
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cooled apple slices.
Cut into squares and serve.

Description

These apple slices feature flaky pastry enclosing layers of tender apples coated in cinnamon and sugar. The glaze adds just the right touch of sweetness, making each bite taste like a mix between apple pie and bakery pastry. They’re easier to cut and share than a pie, yet just as comforting.

Nutritional Information (per serving, approx. 1 slice out of 12)

Calories: 260
Carbohydrates: 45g
Sugars: 28g
Fat: 9g
Saturated Fat: 4g
Protein: 2g
Fiber: 2g
Sodium: 150mg

Conclusion

Chicago-Style Bakery Apple Slices are a timeless dessert that combines simplicity, flavor, and nostalgia. Their sheet-pan format makes them ideal for gatherings, while the balance of tart apples, sweet glaze, and buttery crust ensures satisfaction in every bite.

Recommendation

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated experience. Perfect for potlucks, family dinners, or when you’re craving a bakery-style treat at home.

Embracing Healthful Indulgence

To make these slices lighter, you can reduce the sugar, use whole wheat pastry flour for part of the crust, or substitute the glaze with a light dusting of powdered sugar. For a wholesome twist, add oats to the filling for extra fiber. This way, you can indulge in a classic Chicago favorite while keeping it a bit more balanced.

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