Classic Chicago-style apple slices featuring sweet, tender apples layered between two flaky crusts and topped with a smooth vanilla glaze. This nostalgic bakery favorite offers the perfect balance of buttery pastry and cinnamon-spiced apples.
- Total Time: 1 hour 30 minutes (plus cooling time)
- Yield: 16 slices 1x
Ingredients
Scale
For the Crust
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 2 large eggs
- 5–6 tablespoons cold water
- For the Apple Filling
- 8 cups apples, peeled, cored, and thinly sliced (about 6–8 apples)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, melted
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Crust
- Begin by whisking the flour, sugar, and salt in a large bowl. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. In a separate small bowl, beat the eggs with 5 tablespoons of cold water, then gradually add this to the flour mixture, stirring until the dough begins to come together. Add additional cold water if needed, one teaspoon at a time. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
- Preheat Oven & Prep Pan
- Set your oven to 375°F (190°C). While it’s heating, prepare a 9×13-inch baking pan by greasing it thoroughly to prevent sticking. This ensures easy removal of the apple slices once baked.
- Prepare the Apple Filling
- In a spacious bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss everything together until the apples are evenly coated with the sugar-spice mixture. The flour will help thicken the apple juices as they bake, preventing a soggy bottom crust.
- Assemble the Slices
- Take one portion of dough from the refrigerator and roll it out into a rectangle shape that will fit your baking pan. Carefully transfer this dough to the prepared pan, pressing it into the bottom and up the sides. Spread the apple mixture evenly over this bottom crust, then drizzle the melted butter over the apples. Roll out the second portion of dough and place it over the apples, sealing the edges by pinching them together. Cut several small slits in the top crust to allow steam to escape during baking.
- Bake
