Chicago-Style Bakery Apple Slices

Chicago-Style Bakery Apple Slices are a sweet, flaky pastry filled with tender apples, cinnamon, and a hint of sweetness. This delightful dessert is inspired by the famous apple slices often found in local Chicago bakeries. The buttery, golden crust and soft apple filling make for the perfect combination of textures and flavors. Whether you’re serving them as a dessert after dinner or enjoying a sweet snack, these apple slices will quickly become a favorite. Easy to make and perfect for any occasion, Chicago-Style Bakery Apple Slices bring the flavors of Chicago’s bakery scene right to your kitchen.

INGREDIENTS:

For the crust:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 cup unsalted butter, cold and cut into cubes

1/4 cup cold water (more if needed)

For the filling:

4 medium apples (Granny Smith or Honeycrisp work best), peeled and sliced

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, for thickening)

For the glaze:

1/4 cup powdered sugar

1 teaspoon milk

1/2 teaspoon vanilla extract

DIRECTIONS:

For the crust:

In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, mixing until the dough begins to come together. You may need slightly more water, but be careful not to add too much.

Turn the dough out onto a floured surface and shape it into a ball. Divide the dough into two equal portions, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 1 hour before using.

For the filling:

In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch (if using). Set aside to let the flavors meld while you prepare the crust.

Assembling the apple slices:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out one disc of dough on a lightly floured surface to fit a 9×13-inch baking dish. Gently place the dough into the dish, pressing it into the corners and up the sides.

Pour the apple filling into the crust, spreading it evenly.

Roll out the second disc of dough and cut it into strips to create a lattice pattern over the apples. Arrange the dough strips across the apples, weaving them to create a crisscross design.

Trim the excess dough around the edges and press to seal. Fold the edges of the dough over and crimp to create a rustic look …