The Legendary Midwest Treat That’s Easier Than Pie
If you’ve ever visited a classic Chicago-area bakery, you know the sight: gleaming glass cases filled with massive, rectangular Apple Slices—a beloved regional specialty that’s part pie, part pastry, and 100% irresistible. With a flaky, tender crust, a thick layer of spiced apple filling, and a delicate vanilla glaze on top, it’s the ultimate handheld dessert that feels both humble and heavenly.
Now, you can recreate that iconic bakery experience right in your own kitchen! This recipe breaks down the steps to make the famous Chicago-Style Apple Slices—a dessert that’s perfect for sharing, great for potlucks, and sure to bring a little Midwestern comfort to your table.
Why You’ll Love This Recipe
EASIER THAN PIE: The free-form rectangular shape is more forgiving than a round pie—no fancy crimping needed!
FEEDS A CROWD: Baked in a standard jelly roll pan, it yields 12 generous servings.
MAKE-AHEAD FRIENDLY: Tastes amazing at room temperature, so it’s ideal for parties, picnics, or bake sales.
PERFECT TEXTURE: Tender apples, flaky crust, and sweet glaze in every bite.
Gather Your Ingredients
For the Crust:
4 cups all-purpose flour
1 ¾ cups cold butter, cubed
2 tablespoons sugar
1 teaspoon salt
½ to ¾ cup ice water
1 egg (for egg wash)
For the Apple Filling:
8–10 medium apples (a mix of Granny Smith & Honeycrisp recommended)
⅔ cup sugar
⅓ cup brown sugar
¼ cup cornstarch or instant tapioca
2 teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons lemon juice
2 tablespoons butter, cubed
For the Vanilla Glaze:
1 ½ cups powdered sugar
2–3 tablespoons milk or cream
1 teaspoon vanilla extract
Let’s Bake! Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, whisk together flour, sugar, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Gradually add ice water until dough comes together.
Divide in two (one piece slightly larger), wrap in plastic, and chill 1 hour.
NEXT PAGE
ADVERTISEMENT
