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.
