Chicago bakeries are famous for their giant apple slices—flaky pastry layered with juicy cinnamon apples, baked in a sheet pan, and cut into big squares. Unlike traditional apple pie, these slices are easy to serve to a crowd and have that nostalgic Midwest bakery charm. Perfect for potlucks, family gatherings, or simply as a comforting dessert.
Prep Time, Cook Time & Servings
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12 large slices
Equipment Needed
- Large mixing bowls
- Measuring cups and spoons
- Rolling pin
- 9×13-inch baking pan (or quarter sheet pan)
- Sharp knife
- Pastry brush
Ingredients
For the Pastry Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 1 large egg, lightly beaten
- ½ cup cold milk
For the Apple Filling
- 6 cups tart apples (Granny Smith or Honeycrisp), peeled, cored, and sliced thin
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour (to thicken juices)
- 1 tablespoon lemon juice
For Topping
- 2 tablespoons butter, melted
- Powdered sugar (for dusting after baking)
Ingredient Notes
- Apples: Tart apples like Granny Smith hold their shape best, while Honeycrisp adds natural sweetness. A mix of both works beautifully.
- Butter: Use cold butter for flaky dough. If possible, freeze cubes for 10 minutes before mixing.
- Flour in Filling: Prevents soggy slices by thickening apple juices.
- Powdered Sugar: Gives bakery-style finishing touch.
Instructions
- Make the Dough:
- In a large bowl, whisk flour, salt, and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in beaten egg and milk. Mix until dough comes together.
- Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In a large bowl, toss apples with sugar, cinnamon, nutmeg, flour, and lemon juice. Set aside.
- Assemble:
- Preheat oven to 375°F (190°C).
- Roll out one dough disc to fit the bottom of your pan. Place it in and press gently.
- Spread apple filling evenly over crust.
- Roll out second dough disc and place over apples. Seal edges.
- Brush top crust with melted butter.
- Bake:
- Bake for 40–45 minutes, or until crust is golden brown and filling is bubbly.
- Cool & Slice:
- Let cool completely. Dust with powdered sugar before slicing into squares or rectangles.
Nutrition Facts (per slice, approx.)
- Calories: 320
- Carbohydrates: 48g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 8g
- Fiber: 3g
- Sugar: 25g
- Sodium: 180mg
Tips & Variations
- Glaze Option: Instead of powdered sugar, drizzle with a simple vanilla glaze (1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla).
- Make Ahead: Dough can be refrigerated up to 2 days or frozen for 1 month.
- Serving: Best enjoyed at room temperature, but also delicious warmed with vanilla ice cream.
- Fruit Variations: Try pears or peaches in place of apples for a twist.
- Crunchy Top: Sprinkle coarse sugar before baking for extra crunch.
