Chicago-style bakery apple slices: a layer of apple filling sandwiched between two crusts, baked in a sheet pan, topped with a vanilla glaze and cut into squares. Portable, crowd-pleasing, and perfect for potlucks or gatherings.
I grew up in the Chicago suburbs and later lived in the city, so neighborhood bakeries are part of my food memory. Those small shops often displayed large sheet pans full of apple slices, and they were a steady favorite. The apple slices sat beside frosted fudge brownies and other bakery classics, ready to be cut into squares and tucked into a paper bag for a walk home. I always loved them.
What are apple slices? They are not quite apple pie and not exactly a bar. Think of a sturdy bottom crust, a generous layer of apple filling, and a top crust that’s glazed and baked in a sheet pan. After cooling, the whole pan is cut into squares—easy to grab and eat. If you’ve tried one from a Chicago bakery, you know the appeal: sweet, slightly tart apples wrapped in a crisp, golden crust with a glossy vanilla glaze.
I adapted this version from a classic recipe that has been shared for decades. The original calls for lard in the crust rather than butter; I prefer using non-hydrogenated, unprocessed lard for a flaky, crisp result. If you prefer butter, you can experiment, but this recipe was designed with lard in mind.
For the filling I used a quart jar of Amish-style apple dessert filling from my pantry. It worked perfectly here—use any apple pie filling you like, or follow the included recipe note to make your own from fresh apples. I baked this batch in a jelly roll pan rather than a full sheet, so if you want more, double the recipe for a larger pan.
The dough is moist and a little tricky to handle. I pressed one half into the bottom of the pan with my fingers and rolled the top half on the back of a well-floured sheet pan. It tore in spots and needed a few patches, but once baked the crust browned beautifully and the vanilla-butter glaze covered any imperfections. If you prefer, you can chill the dough before rolling to make it easier to work with.
These apple slices are ideal to take on the go. At the bakery I used to hold mine in the little piece of white bakery tissue and eat it in the car—sticky fingers and all. They vanish fast at any gathering, so plan accordingly. Make a pan and share—they’ll remind you of classic Chicago bakery treats.
Apple Slices
Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt (Diamond kosher salt suggested)
- ¾ cup lard (preferably non-hydrogenated, unprocessed)
- ½ cup water
- 2 egg yolks
- 1 teaspoon lemon juice
- 32 ounces apple dessert filling/topping (or homemade filling)
Glaze:
- 1 cup powdered sugar
- 2 tablespoons melted or softened butter
- ½ teaspoon vanilla
- 2 tablespoons whole milk (add more to thin, if necessary)
Instructions
- In a large bowl, sift together the flour, baking powder and salt. Add the lard and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
- In a measuring cup, whisk together the water, egg yolks and lemon juice. Pour this over the flour mixture and gently blend with a fork until combined; the dough will be very moist.
- Divide the dough in half. Press or roll one half directly into a 9″ x 13″ jelly roll pan, bringing the dough slightly up the edges. Spread the apple filling evenly over the dough.
- Roll the remaining dough to fit the top. Work on a well-floured surface or roll it on the back of a sheet pan and carefully flip it over the filling. Press or pinch the edges together; it doesn’t have to be perfectly sealed but should cover the apples. Patch any tears and cut a few slits in the top for steam vents.
- Bake in a 400°F oven for about 40 minutes, until the crust is nicely browned, rotating the pan halfway through. Remove to a rack and let cool.
- To make the glaze, combine the powdered sugar, softened butter, vanilla and milk. Stir until smooth, adding a little more milk if you need to thin it. Spread the glaze over the cooled crust with an offset spatula and let it set and harden.
- Once the glaze is set, cut into 2- or 3-inch squares and serve.
Recipe Notes
- To make the apple filling from scratch: mix 1¼ cups sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon and ¼ teaspoon salt in a saucepan; add 1¼ cups water. Cook, stirring frequently, for 5 minutes. Add 3 pounds peeled and pared cooking apples, sliced about ¼” thick; simmer for 10 minutes until apples are tender.
- The dough is quite moist. If you find it difficult to handle, wrap it in waxed paper and chill for 6 hours or overnight before rolling.
- The recipe yields about 12 to 24 slices depending on how large you cut them.
Nutrition (per square)
Notes on technique: the dough for these apple slices is different from a typical pie dough and can be more challenging to roll. Patting the bottom crust into the pan with your fingers works well if the dough is soft. Rolling the top crust on a well-floured surface or on the back of a sheet pan and then flipping it over helps transfer it to the filling. If the top tears, patch it—presentation improves once the glaze is applied.
These apple slices are classic, portable, and perfect for sharing. They capture that Chicago bakery flavor in a simple sheet-pan format—crispy, sweet, and nostalgic. Make a pan for your next gathering and watch them disappear.
You might also enjoy other baked treats like Cherry Pie Bars, Blackberry Peach Cobbler, Lemon Squares, Apple Pie, Cherry Pie, Peach Pie, or a Fresh Blackberry Crisp. Try whichever sounds best for your next dessert table.
Adapted from: Chicago Tribune and Farm Bell Recipes.