in Best quick recipes

Chicago-Style Bakery Apple Slices

Growing up in Chicago means cherishing those iconic yellow bakery boxes filled with sweet memories, and among the most beloved treats are the Chicago-Style Bakery Apple Slices. Unlike traditional apple pie, these distinctive pastries feature a unique combination of buttery shortbread-like crust and a generous layer of cinnamon-spiced apple filling, all crowned with a delicate vanilla glaze. These slices have been a staple in Chicago’s neighborhood bakeries for generations, offering a perfect balance of textures – from the crumbly, tender bottom crust to the soft, warmly spiced apples, and that signature sweet glaze that ties everything together.

Chicago-Style Bakery Apple Slices: A Taste of Windy City Nostalgia

What makes these apple slices truly special is their rectangular shape and generous portion size, a departure from the typical round pie presentation. The recipe has its roots in European pastry traditions, adapted by Chicago’s immigrant bakers who created something uniquely American. These slices became a staple at family gatherings, school events, and workplace celebrations throughout the Chicagoland area. The beauty of this recipe lies in its ability to feed a crowd while maintaining the homey, comforting quality that’s made it a Midwestern favorite. Whether served warm or at room temperature, these apple slices embody the heartland’s approach to dessert – unpretentious, generous, and absolutely delicious.

Recipe Introduction: A Slice of Chicago Heritage

Chicago-Style Bakery Apple Slices represent the perfect fusion of American ingenuity and European baking traditions. This recipe transforms ordinary apples into an extraordinary dessert that’s been delighting Chicagoans for decades. What sets these slices apart is their unique form factor – baked in a sheet pan and cut into generous rectangles, making them perfect for sharing at potlucks, family gatherings, or any occasion that calls for a comforting sweet treat.

Storage Options

  • Room Temperature: Store in an airtight container for up to 2 days
  • Refrigerator: Keep fresh for up to 5 days in a sealed container
  • Freezer: Can be frozen for up to 3 months; thaw overnight in refrigerator

Summary

  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Servings: 24 slices
  • Difficulty Level: Intermediate

Equipment

  • 13×9 inch baking pan
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Rolling pin
  • Pastry cutter or food processor
  • Apple peeler and corer
  • Measuring cups and spoons
  • Parchment paper
  • Cooling rack

Ingredients

For the Crust:

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 2 large eggs
  • 1/2 cup cold milk
  • 2 teaspoons vanilla extract

For the Apple Filling:

  • 8 cups Granny Smith apples, peeled and thinly sliced
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice

For the Glaze:

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  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

For the Crust:

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together eggs, milk, and vanilla.
  4. Gradually add wet ingredients to dry ingredients, mixing until dough forms.
  5. Divide dough in half, wrap in plastic, and chill for 30 minutes.

For the Apple Filling:

  1. Combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
  2. Mix well and let stand for 15 minutes.

Assembly and Baking:

  1. Preheat oven to 375°F (190°C).
  2. Line baking pan with parchment paper.
  3. Roll out first half of dough to fit bottom of pan.
  4. Spread apple filling evenly over bottom crust.
  5. Roll out remaining dough and place on top of filling.
  6. Seal edges and cut several slits in top crust.
  7. Bake for 45-50 minutes until golden brown.
  8. Cool completely on wire rack.

For the Glaze:

  1. Whisk together powdered sugar, milk, vanilla, and salt until smooth.
  2. Pour over cooled pastry.
  3. Let glaze set before cutting into rectangles.

Notes

  • Use cold ingredients for the crust to ensure flakiness
  • Let filling stand to release juices before baking
  • If top browns too quickly, cover with foil
  • Allow to cool completely before glazing
  • For best results, use firm, tart apples like Granny Smith
  • Can be made ahead and frozen before glazing