Apple Slices Recipe {Chicago Bakery Style Apple Squares} (2024)

By: Author Kelly Wildenhaus

Posted on - Last updated:

Categories Desserts, Recipes

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Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares. These slices are very portable and travel well for your potluck or next get-together!

I grew up in the Chicago suburbs and as an adult I lived in the city. I love Chicago neighborhood bakeries. I have my favorite back home that I still stop in for something sweet when I visit my mom. And I had my favorites in the city, mostly on the north side.

One thing these bakeries had in common were big sheet pans of apple slices in their cases or sitting out on the counter. Often times, they were next to a big sheet pan of frosted fudge brownies, which I'm also crazy about. The bakery always hadApple Slicesand I loved them.

How can I describe them? Not apple pie, not a bar, and not slab pie either. Apple filling between two crusts with a thin glaze on top, and they are cut into squares like brownies. That's my best description and if you've seen or had these apple slices, you know exactly what I'm talking about.

Okay, let's talk my baking skills. Not the best and I debated about this post since my top crust was rather pathetic-looking. But it tasted perfect, the glaze camouflaged any imperfections ~ so no worries for me. Besides, there's no way my sheet pan of apple slices would look like it was from the bakery. But close, damn close.

I found a few recipes for these Chicago-style bakery apple slices that were pretty much the same, apparently adapted from a 1972 edition of theChicago Tribune. That would be the source I wanted and the recipe I chose to adapt.

Apple Slices Recipe {Chicago Bakery Style Apple Squares} (6)

I use lard for all my pie crusts and I highly recommend it. This recipe called for lard, no butter. Try and find a non-hydrogenated, unprocessed lard ~ that's the best to use. The other hydrogenated stuff isn't so good, just sayin'.

Apple Slices Recipe {Chicago Bakery Style Apple Squares} (7)

I used a quart jar of Amish apple dessert filling I had in the pantry. It was perfect for these apple slices. Use any pie filling you prefer, and I'll also put the apple filling directions from the recipe I used in the recipe notes, in case you want to make your own filling. And I used a smaller jelly roll pan, not a full or even half sheet size. You could double the recipe for a larger sheet pan.

Apple Slices Recipe {Chicago Bakery Style Apple Squares} (8)

The dough is a bit hard to work with, at least I thought so. I pressed the dough in the bottom of the pan with my fingers. I rolled the top sheet of dough on the back of a well-floured sheet pan and then transferred it. It still tore in the corners and my attempts to patch it were comical.

This isn't like working with a traditional pie dough. But I don't think it matters, it tasted great, was brown and crispy, and the vanilla-butter glaze on top covers any glaring goofs. Just patch the dough the best you can.

I used to get an apple slice for the car ride home from the bakery, they're very portable. I'd gobble it up right out of the bag, holding it with the little piece of white bakery tissue. So, off you go! Make theseApple Slicesand you'll have this iconic Chicago-style bakery treat at home. They disappear fast! ~ Kelly

You might also like these baked goodies:

  • Cherry Pie Bars
  • Blackberry Peach Cobbler
  • Lemon Squares
  • Apple Pie
  • Cherry Pie
  • Peach Pie
  • Blackberry Crisp (VIDEO)

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Apple Slices Recipe {Chicago Bakery Style Apple Squares} (11)

Apple Slices

Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares.

4.71 from 41 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 24 squares

Calories: 166kcal

Author: Kelly Wildenhaus

Ingredients

  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt (I use Diamond kosher salt, even for baking)
  • ¾ cup lard (preferably non-hydrogenated, unprocessed)
  • ½ cup water
  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 32 ounces apple dessert filling/topping

Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons melted or softened butter
  • ½ teaspoon vanilla
  • 2 tablespoons whole milk (more to thin, if necessary)

Instructions

  • Sift together flour, baking powder and salt in large bowl. Add lard and cut in with pastry cutter or fingertips until the mixture resembles coarse crumbs. In a measuring cup, mix water, egg yolks and lemon juice together and pour over flour mixture. Blend gently with a fork until combined; mixture will be very moist.

  • Divide dough in half. Roll or pat one half of dough directly into 9" by 13" jelly roll pan, bringing dough slightly up the edges. I patted with my hands, you could also try a mini roller. Spread apple filling evenly over the dough. Roll remaining dough to fit the top, either on a well floured pastry board or the back of a sheet pan and then carefully flip it over the top. Press or pinch the edges together, don't worry if it doesn't seal completely, as long as top is completely covering apples. Patch where necessary. Cut several slits in top dough for steam vents.

  • Bake in 400º oven for 40 minutes, until crust is nicely browned, rotating pan halfway. Remove to rack to cool.

  • Make glaze. Combine sugar, softened butter, vanilla and milk until smooth, adding more milk if necessary for consistency. Spread glaze over top of crust with an offset spatula and let glaze set and harden. Cut into 2- or 3-inch squares and enjoy!

Recipe Notes

  • The recipe I adapted included the following directions to make the apple filling: 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, cut into ¼"-thick slices; simmer for 10 minutes.
  • The dough is very moist and a little hard to work with. You may wrap it in waxed paper and chill for 6 hours or overnight, then roll out for the pan.
  • The recipe yields about 12 to 24 slices, depending on the size you cut them.

Nutrition

Calories: 166kcal Carbohydrates: 23g Protein: 1g Fat: 8g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 19mg Sodium: 85mg Potassium: 32mg Fiber: 1g Sugar: 10g Vitamin A: 62IU Vitamin C: 1mg Calcium: 12mg Iron: 1mg

Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

*Adapted fromChicago Tribuneand Farm Bell Recipes

Apple Slices Recipe {Chicago Bakery Style Apple Squares} (2024)

FAQs

How do you prepare apple slices? ›

Whisk 2 tablespoons honey into 1 cup water and soak your apple slices in the mixture for 1–3 minutes. Drain and give them a quick rinse with fresh water (or skip the rinse if you don't mind the honey flavor). Bake those slices into an apple pancake and no one will be worrying about their color.

How to cut apples for charcuterie? ›

Cutting Apple Slices

"If you're slicing the apples very thinly, keep them together [as you cut], then push down on one side so that they fan out—this is particularly beautiful for a charcuterie board or cheese snacking plate," says Fahr.

How to thinly slice apples for salad? ›

To thinly slice an apple, remove the stem and cut in half from stem top to bottom. Then, take one half and cut slices as thinly as you can. A sharp knife is helpful for this job, and you can also cut the apple half in half again to have less fruit to work with.

How thick should apples be sliced for apple pie? ›

It's best if you slice apples about 1/4 – 1/2 inch thick. Any thicker, and they won't cook through by the time your crust does. Any thinner, and they'll dissolve and leave you with a soggy bottom crust.

What do you soak apple slices in? ›

To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them. This simple step should keep your apples from browning for several hours.

How to make apple slices ahead of time? ›

Salt: Add 1/4 teaspoon of salt to two cups of water. Soak apple slices in the salt water for several minutes, then rinse well before serving or storing. This brine keeps browning at bay for up to a week. Lemon juice: Toss sliced or cut apples with a squirt of lemon juice.

How many apples does it take to make 6 cups of thinly sliced apples? ›

If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples.

How do you keep apple slices from turning brown in a salad? ›

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use.

How many apples does it take to make 4 cups of sliced apples? ›

About 3/4 of an average sliced or cubed apple equates to a single cup. However, it really depends on the size of your apple and how you'll be cutting it.

Can you cut apples for apple pie ahead of time? ›

If you're not quite ready to assemble your pie just yet, freeze the apple slices for later.

How far in advance can you cut apples for apple pie? ›

THE BOTTOM LINE: If you're going to cook apples, it's fine to prep them a day or two in advance.

How long to soak apple slices in water? ›

Mix 1/2 teaspoon kosher salt into 1 cup of cool water until dissolved. Add your sliced apples and soak for about 10 minutes. Drain the apples and store in an airtight container for up to a week.

How to keep apple slices from turning brown overnight? ›

Apple Treatment Method: Honey Water

For this method, I stirred in 1 tablespoon of honey per cup of room-temperature tap water, soaked the slices for five minutes, then rinsed them in a colander under running tap water. The apple slices stayed fresh for 12 hours, both on a plate and in a bag.

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