Chicago-Style Bakery Apple Slices
These Chicago-Style Bakery Apple Slices are a nostalgic Windy City classic. Instead of a traditional deep-dish pie, they’re baked in a large, flat “jelly roll” pan, creating a portable, rectangular dessert with a flaky, buttery crust and a sweet vanilla glaze. A key detail that gives them their signature bakery-style texture is the grated butter method, which forms tiny layers throughout the dough so it stays crisp even beneath the apple filling.
Chicago-Style Bakery Apple Slices
Ingredients:
For the Pie Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups |
| Unsalted butter (chilled/grated) | 1 1/4 cups (2.5 sticks) |
| Ice water | 1/2 cup (plus more as needed) |
| Granulated sugar | 1 tablespoon |
| Salt | 1 teaspoon |
For the Filling & Glaze
| Ingredient | Amount |
|---|---|
| Apple pie filling | 4 cups |
| Powdered sugar | 1 cup |
| Unsalted butter (softened) | 2 tablespoons |
| Whole milk | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
How to Make Chicago-Style Bakery Apple Slices:
Step 1: Grated Butter Crust
In a large bowl, whisk together the flour, sugar, and salt. Grate the chilled butter directly into the dry ingredients, gently tossing as you go to coat the shreds.
Tip: If the butter begins to soften from handling, place it in the freezer for about 10 minutes. Keeping the butter cold is essential for a flaky crust—the small frozen pieces create steam in the oven, helping the layers puff up beautifully.
Step 2: Add Liquid and Chill
Pour the ice water into the center of the mixture. Use a fork to combine until a shaggy dough forms. Add additional water, one tablespoon at a time, until the dough holds together without becoming sticky. Divide into two portions, shape into rectangles, wrap, and refrigerate for at least 30 minutes.
Step 3: Assemble the Layers
Preheat the oven to 400°F. Roll out one portion of dough to fit a 9×13-inch jelly roll pan and press it into place. Evenly spread the apple filling over the crust. Roll out the second portion of dough and place it over the filling, sealing the edges by pinching them together.
Step 4: Bake and Vent
Cut a few small slits in the top crust to allow steam to escape. Bake for about 40 minutes, rotating the pan halfway through, until the crust turns a deep golden brown. Allow it to cool completely on a wire rack.
Step 5: Add the Glaze
In a bowl, mix the powdered sugar, softened butter, vanilla, and milk until smooth. Spread the glaze evenly over the cooled pastry. Let it set for about 20 minutes before cutting into squares.
