This classic Chicago-style pastry is a staple in local bakeries, known for its buttery, flaky crust and a warm, spiced apple filling that feels like a hug in every bite. Unlike a traditional pie, these are baked in a large sheet pan, making them perfect for sharing at gatherings or packing into lunchboxes.
The secret to a perfect apple slice is the balance between the crisp pastry and the softened, jammy apples. This recipe yields a generous batch that stays fresh for days, though they rarely last that long once the aroma of cinnamon fills the kitchen.
The Ultimate Chicago-Style Bakery Apple Slices
Ingredients You Will Need
For the Pastry Crust:
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4 cups All-purpose flour
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1 ½ cups Unsalted butter, chilled and cubed
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1 tablespoon Granulated sugar
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1 teaspoon Salt
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1 large Egg yolk (save the white for the egg wash)
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¾ cup Cold whole milk
For the Spiced Apple Filling:
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8 to 10 Large Granny Smith or Honeycrisp apples (peeled, cored, and thinly sliced)
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1 cup Granulated sugar
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¼ cup All-purpose flour (to thicken the juices)
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2 teaspoons Ground cinnamon
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½ teaspoon Ground nutmeg
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1 tablespoon Lemon juice
For the Glaze and Finishing:
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1 cup Powdered sugar
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1–2 tablespoons Milk or heavy cream
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½ teaspoon Vanilla extract
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1 Egg white (whisked with a splash of water for the wash)
