Chicago-Style Bakery Apple Slices – A Recipe You Can’t Miss
If you grew up near a neighborhood bakery in Chicago, you know these aren’t just “apple bars”—they are Chicago-Style Apple Slices. Unlike a pie, these are baked in a large jelly roll pan (sheet pan), creating a thin, flaky, rectangular pastry that is more crust than filling.
The defining characteristic is the double-crust “short” pastry, which is sturdy enough to hold in your hand but tender enough to shatter when you bite it.
The Ingredient Profile
The “Short” Pastry
- 2 ½ cups All-purpose flour
- 1 cup (2 sticks) Cold unsalted butter, cubed
- 1 tbsp Granulated sugar
- ½ tsp Salt
- 1 Large egg yolk (keep the white for the egg wash)
- ½ cup Cold milk (the milk, rather than water, creates that bakery-soft tenderness)
The Apple Filling
- 6-8 Tart apples (Granny Smith or Honeycrisp), peeled and thinly sliced
- ½ cup Granulated sugar
- 2 tsp Cinnamon
- 2 tbsp All-purpose flour (to thicken the juices)
The Glaze
- 1 cup Powdered sugar
- 1-2 tbsp Milk or heavy cream
- ½ tsp Vanilla extract
The Master Method
1. Make the Pastry
Pulse the flour, sugar, salt, and cold butter in a food processor until it looks like coarse crumbs. Whisk the egg yolk into the cold milk and pour it in. Pulse just until the dough starts to clump. Divide the dough into two disks, wrap in plastic, and chill for at least 1 hour.
2. Prepare the Apples
In a large bowl, toss your sliced apples with the sugar, cinnamon, and flour. Let them sit for 10 minutes while you roll the dough; this “maceration” releases the excess liquid so your bottom crust doesn’t get soggy.
3. Assemble the Slices
Preheat your oven to 375°F (190°C). Roll out one disk of dough into a rectangle to fit a 10×15 inch jelly roll pan. Drape it over the pan. Spread the apple mixture evenly over the dough. Roll out the second disk and place it over the top.
4. Seal and Bake
Pinch the edges to seal. Brush the top with the reserved egg white (mixed with a splash of water) and poke a few holes for steam to escape. Bake for 40–45 minutes until the crust is deep golden brown.
5. Glaze and Cut
Whisk the glaze ingredients together. Drizzle it over the bars while they are still slightly warm so it sets into that signature semi-transparent bakery sheen. Let them cool completely in the pan before slicing into squares.
The Bakery Secret: Chicago bakeries often use a “pastry flour” or a mix of all-purpose and cake flour to get that ultra-tender crumb. If you have cake flour on hand, swap out ½ cup of the all-purpose flour for it.
