Name: Chicago-Style Bakery Apple Slices
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 large Granny Smith apples, peeled and sliced thin; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 2 tablespoons all-purpose flour; 1 package (2 sheets) store-bought pie crusts (or homemade equivalent); 1 egg, beaten (for egg wash); 1 cup powdered sugar; 2 tablespoons milk (more if needed); 1/2 teaspoon vanilla extract

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A nostalgic Midwest treat, these Chicago-style bakery apple slices are everything I want in a fall dessert. Layers of flaky pie crust sandwich tender, cinnamon-spiced apples, baked until golden and bubbling, then topped with a sweet vanilla glaze. It's like apple pie, but in bar form—perfect for serving a crowd or sneaking a slice with my afternoon coffee.

Chicago-Style Bakery Apple Slices

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 large Granny Smith apples, peeled and sliced thin

½ cup granulated sugar

¼ cup brown sugar

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 tablespoon lemon juice

2 tablespoons all-purpose flour

1 package (2 sheets) store-bought pie crusts (or homemade equivalent)

1 egg, beaten (for egg wash)

For the glaze:

1 cup powdered sugar

2 tablespoons milk (more if needed)

½ teaspoon vanilla extract

Directions

I preheat the oven to 375°F (190°C) and line a 9x13-inch baking dish with parchment paper or lightly grease it.

In a large bowl, I toss the thinly sliced apples with both sugars, cinnamon, nutmeg, lemon juice, and flour until they're well coated.

I roll out one sheet of pie crust to fit the bottom of the baking dish and press it gently into the dish, letting it go slightly up the sides.

I spread the apple mixture evenly over the bottom crust, making sure it's distributed to the edges.

I roll out the second sheet of pie crust and place it over the apples, then pinch or tuck the edges together to seal.

I brush the top with the beaten egg for a golden finish and cut a few slits in the top to let steam escape.

I bake it for 40–45 minutes, until the crust is golden and the apple filling is bubbling.

I let it cool in the pan for at least 30 minutes.

While it cools, I whisk together the powdered sugar, milk, and vanilla until smooth. Then I drizzle it over the cooled apple slices.

Once the glaze is set, I cut the bars into squares and serve them warm or at room temperature.

Servings and timing

Servings: 12 slices

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 290 kcal per slice

Variations

I sometimes add chopped walnuts or pecans to the apple filling for a little crunch.

For a richer flavor, I substitute half the Granny Smith apples with Honeycrisp or Fuji.

A sprinkle of coarse sugar on the crust before baking adds a bakery-style finish.

Instead of vanilla in the glaze, I occasionally use maple extract for a fall-inspired twist.

I’ve even tried it with a streusel topping on the upper crust before baking for extra texture.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for about 15–20 seconds or pop them in a 300°F oven for 5–7 minutes to restore the crispness of the crust. These bars also freeze well; I just wrap them tightly and thaw at room temperature before serving.

FAQs

How do I keep the bottom crust from getting soggy?

I make sure to use parchment paper and preheat the oven properly. The flour mixed into the apple filling helps absorb excess moisture, which keeps the bottom crust from turning soggy.

Can I use homemade pie crust?

Absolutely—I often use my favorite homemade crust when I have time. Just make sure to roll it out to fit the pan and chill it before baking.

Do I have to peel the apples?

Peeling the apples gives a softer texture and a more traditional bakery-style finish, but if I’m short on time or prefer a bit of texture, I sometimes leave the skins on.

Can I make these apple slices ahead of time?

Yes, I like to bake them the night before and add the glaze once they’ve cooled completely. They taste even better the next day!

What kind of apples are best for this recipe?

I prefer Granny Smith apples for their tartness and firmness, but I sometimes mix in sweeter varieties like Honeycrisp for balance.

Conclusion

Chicago-style bakery apple slices are my go-to dessert when I want something classic, comforting, and crowd-pleasing. With flaky crust, tender spiced apples, and a sweet glaze, these bars check every box for an easy yet nostalgic treat. Whether I’m baking for a gathering or just craving something homemade, this recipe always delivers the perfect slice of Midwest goodness.

Recipe:

Chicago-Style Bakery Apple Slices

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

Chicago-style bakery apple slices are a nostalgic Midwest dessert featuring flaky pie crust, tender cinnamon-spiced apples, and a sweet vanilla glaze—like apple pie in bar form, perfect for sharing.

Instructions

Preheat the oven to 375°F (190°C) and line a 9x13-inch baking dish with parchment paper or lightly grease it.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour until well coated.
Roll out one sheet of pie crust and press it into the bottom of the baking dish, allowing it to slightly go up the sides.
Spread the apple mixture evenly over the crust.
Roll out the second pie crust and lay it over the apple filling. Pinch or tuck the edges to seal.
Brush the top crust with the beaten egg and cut a few slits to allow steam to escape.
Bake for 40–45 minutes, until the crust is golden and the filling is bubbling.
Let the bars cool in the pan for at least 30 minutes.
While cooling, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Drizzle the glaze over the cooled apple bars, allow to set, then cut into squares and serve.