Chicago-Style Bakery Apple Slices (Old-Fashioned Sheet Pan Apple Pie)

Chicago-Style Apple Slices are a beloved bakery classic — flaky, tender crust, cinnamon-spiced apples, and a shiny glaze on top.
They’re baked in a large sheet pan, cut into big squares, and served warm like the vintage bakery treats everyone remembers.

This recipe is easy, affordable, and perfect for feeding a crowd.

Ingredients

1. For the Dough

• 3 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 tsp salt
• 1 tbsp sugar
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• ½ cup cold water (add more as needed)

2. For the Apple Filling

• 8–10 medium apples (Granny Smith or Honeycrisp)
• ¾ cup sugar
• ½ cup brown sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp lemon juice
• ¼ tsp salt
• 2 tbsp butter, melted
• 3 tbsp cornstarch (for thickening)

3. For the Glaze

• 1 cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

 How to Make Chicago-Style Apple Slices

Step 1 — Make the Dough

1. In a mixing bowl, combine flour, salt, and sugar.
2. Add cold cubed butter and cut it in using a pastry cutter or fingertips until the mixture looks crumbly.
3. Add egg, vanilla, and cold water gradually.
4. Mix gently until a soft dough forms — do NOT overmix.
5. Divide dough into two equal pieces, flatten into rectangles, wrap, and refrigerate for 1 hour.

Step 2 — Prepare the Apple Filling

1. Peel, core, and slice apples into thin slices.
2. Place apples in a large bowl.
3. Add sugar, brown sugar, cinnamon, nutmeg, lemon juice, salt, melted butter, and cornstarch.
4. Toss until apples are evenly coated.
5. Let mixture sit for 10–15 minutes to release juices.

Step 3 — Roll Out the Bottom Crust

1. Preheat oven to 375°F (190°C).
2. Line a large sheet pan (10×15 inches) with parchment paper.
3. Roll out the first dough rectangle into a large sheet matching your pan size.
4. Carefully place dough into the pan and tuck edges neatly.

Step 4 — Add the Apple Filling

1. Spread apple mixture evenly over the crust.
2. Pour any juices from the bowl directly on top — it adds flavor.

Step 5 — Roll Out the Top Crust

1. Roll out the second dough rectangle.
2. Lay it gently over the apple filling.
3. Seal edges by pressing lightly.
4. Use a knife to cut 5–6 slits on top to allow steam to escape.

Step 6 — Bake

• Bake for 40–50 minutes, or until crust is golden brown and apples are tender.
• Remove from oven and cool for at least 20–30 minutes before glazing.

Step 7 — Make the Glaze

1. Mix powdered sugar, milk, and vanilla until smooth.
2. Drizzle glaze over the warm (not hot) apple slices.
3. Allow glaze to set before cutting.

How to Serve

Cut into large bakery-style squares.
Serve:

• Warm
• With a scoop of vanilla ice cream
• With whipped cream
• Or cold from the fridge — just like Chicago bakeries

Tips for Perfect Apple Slices

• Use tart apples for best flavor (Granny Smith recommended).
• Chill your dough to keep it flaky.
• If apples release too much liquid, add 1 extra tbsp cornstarch.
• For extra shine, brush the top crust with milk before baking.
• Don’t skip the glaze — it’s the signature bakery touch!

Storage

• Room temperature: 2 days
• Refrigerator: 4–5 days
• Freezer: Up to 2 months (wrap tightly)