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Chicago-Style Bakery Apple Slices

Deep-Dish Comfort with a Crisp Crust and Juicy Cinnamon Apples

There’s something unmistakably special about a true Chicago bakery apple slice. It’s not dainty. It’s not shy. It’s bold, thick, and unapologetically indulgent—layers of buttery crust holding in warm, cinnamon-spiced apples that bubble and ooze just enough without turning into soup. One bite and you understand why these slices have a cult following.

This recipe recreates that classic bakery experience at home. A sturdy, crisp bottom crust. A juicy, glossy apple filling that actually stays put. And a golden top that shatters gently under your fork. It’s the kind of dessert that feels nostalgic and impressive at the same time—perfect for holidays, potlucks, or when you just want to bake something that matters.

Why You’ll Love This Recipe

• True bakery-style texture — crisp crust, juicy (not watery) filling
• No soggy bottoms thanks to a simple pre-bake trick
• Balanced sweet-tart flavor using the right apple blend
• Slices beautifully for serving at gatherings
• Make-ahead and freezer friendly

Ingredients

For the Crust

• 3 cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup cold unsalted butter, cubed
• 2 large eggs, cold
• 5–6 tablespoons ice water

For the Apple Filling

• 8 cups apples, peeled and sliced ¼-inch thick (Granny Smith + Honeycrisp recommended)
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted

For the Glaze (Optional but Classic)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of flaky sea salt

Equipment Needed

• 9×13-inch baking pan
• Mixing bowls
• Pastry cutter or fork
• Rolling pin
• Parchment paper
• Pastry brush
• Sharp knife

Step-by-Step Instructions

1. Make the Crust

In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until pea-sized crumbs form. Add eggs and ice water, mixing just until a shaggy dough forms.

Divide dough into two portions (one slightly larger). Flatten into discs, wrap, and chill for 30 minutes.

2. Pre-Bake the Bottom Crust (The Key Step)

Preheat oven to 375°F (190°C).

Roll the larger dough disc and press into the baking pan. Prick all over with a fork. Line with parchment and add pie weights or dry beans.

Bake for 8 minutes, remove weights, and brush lightly with beaten egg to seal. Let cool slightly.

3. Prepare the Apple Filling

In a large bowl, toss apples with lemon juice, sugars, cornstarch, cinnamon, nutmeg, salt, and melted butter until evenly coated.

4. Assemble

Spread apple mixture evenly over the pre-baked crust. Roll out remaining dough and place over the apples. Cut small slits for steam. Brush with egg wash if desired.

5. Bake

Bake at 375°F for 35–40 minutes, until the crust is golden and the filling bubbles gently.

If edges brown too quickly, tent loosely with foil.

6. Cool & Glaze

Let cool at least 20 minutes before glazing or slicing.

Whisk glaze ingredients until smooth, drizzle lightly over the top, and allow to set.

Pro Tips for Bakery-Perfect Results

• Always use cold butter — warm butter kills flakiness
• Do not skip cornstarch — it controls apple juices
• Mix apple varieties for better texture and flavor
• Rest before slicing so the filling sets properly
• Air-fry leftovers to revive crust crispness

Variations & Substitutions

• Pear-Apple Mix: Replace 2 cups apples with ripe pears
• Salted Caramel: Drizzle caramel sauce instead of glaze
• Nutty Crunch: Add chopped pecans to the filling
• Gluten-Free: Use a 1:1 gluten-free flour blend
• Vegan: Use vegan butter and flax eggs

Serving, Pairing & Storage

Serving

• Warm with vanilla ice cream
• Room temperature for potlucks
• Drizzled with caramel for holidays

Storage

• Room temperature: 1 day
• Refrigerator: up to 4 days
• Freezer: up to 3 months (baked or unbaked)

Reheating

• Oven or air fryer at 350°F for 5–7 minutes
• Avoid microwave (softens crust)

FAQ

Why is my filling watery?
Too much moisture or not enough cornstarch. Apples release juice as they bake.

Can I make this ahead?
Yes! Bake fully, cool, and refrigerate. Reheat before serving.

Do I have to peel the apples?
Recommended for classic bakery texture, but optional.

Can I freeze it unbaked?
Absolutely. Bake directly from frozen, adding 5–10 minutes.