Chicago‑Style Bakery Apple Slices Recipe

In a large bowl, whisk together the flour, sugar, and salt. 12 Tomatoes+1
Add the chilled butter cubes. Use a pastry cutter, two forks, or your fingertips to cut in the butter until the mixture resembles coarse crumbs with some pea-sized bits. 12 Tomatoes+1
Add the ice water gradually (2 Tbsp at a time), stirring until dough just comes together. Don’t overwork. 12 Tomatoes+1
Divide dough in two, shape into discs or rectangles, wrap in plastic, and chill at least 30 minutes. 12 Tomatoes+1

Prepare the filling

In a large bowl, toss apple slices with granulated sugar, brown sugar (if using), flour, cinnamon, and lemon juice until apples are evenly coated. If using, drizzle melted butter over the apple mixture and toss again. tinsuf.com+1

Assemble the slices

Preheat oven to 375 °F (190 °C). Grease a 9×13-inch baking pan (or similar). Charm Recipes+1
Roll out one disc of chilled dough to fit the bottom of the pan, pressing it up slightly along the sides. 12 Tomatoes+1
Spread the apple filling evenly over the crust. The Hungry Bluebird+1
Roll out the second disc of dough to just cover the filling. Place it on top, trimming any excess, then pinch or press edges to seal. Cut a few small slits in the top crust to allow steam to escape. 12 Tomatoes+1

Bake

Bake in preheated oven for about 40–45 minutes, until crust is golden brown and apples are bubbling. If edges brown too quickly, you can tent with foil. tinsuf.com+1
Once done, remove pan to a wire rack and let cool completely. This step is important! If you glaze too early, the glaze may run off. 12 Tomatoes+1

Glaze & serve

In a small bowl, whisk together powdered sugar, softened butter, vanilla, and milk until smooth. Add more milk if needed to get a drizzling consistency. 12 Tomatoes+1
Once the apple slices are cooled, drizzle the glaze over the top and let it set. 12 Tomatoes+1
Cut into squares (2–3 inch pieces) and enjoy! Best served when glaze is set. The Hungry Bluebird+1

Use a mix of tart and sweet apples (e.g. Granny Smith + Honeycrisp) — this gives a nice balance of tartness and natural sweetness. InesKohl Kitchen+1
Keep everything cold when making the crust — especially the butter. This helps create a flaky, sturdy crust that won’t get soggy. 12 Tomatoes+1
Let the slices cool completely before glazing. If you glaze while hot, the icing will just melt off. 12 Tomatoes+1
Feel free to tweak the spices — a pinch of nutmeg or allspice adds warmth and depth. InesKohl Kitchen+1

These apple slices are perfect:

Warm or at room temperature.
As a portable treat — they hold up well for picnics, potlucks, or lunchbox snacks (just like the old neighborhood bakery bar’s pastry). The Hungry Bluebird+1
With a big scoop of vanilla ice cream, whipped cream, or a hot cup of coffee/tea — ideal for cozy fall or winter dessert moments.