Chicago-Style Bakery Apple Slices

These Chicago-style bakery apple slices are a beloved Windy City treat with plenty of nostalgia. Unlike a traditional deep-dish pie, they’re baked in a wide, shallow pan, creating neat, handheld squares with a flaky, buttery crust and a smooth vanilla glaze. One of the secrets to their signature bakery-style texture is using grated butter, which forms delicate layers throughout the dough and keeps it crisp—even under the apple filling.

Chicago-Style Bakery Apple Slices

Ingredients

For the Dough

Ingredient — Amount
All-purpose flour — 4 cups
Unsalted butter (chilled and grated) — 1 1/4 cups (2½ sticks)
Ice water — 1/2 cup (plus more if needed)
Granulated sugar — 1 tablespoon
Salt — 1 teaspoon

For the Filling & Glaze

Ingredient — Amount
Apple pie filling — 4 cups
Powdered sugar — 1 cup
Unsalted butter (softened) — 2 tablespoons
Whole milk — 2 tablespoons
Vanilla extract — 1 teaspoon

Instructions

Step 1: Prepare the Grated Butter Dough
In a large bowl, whisk together the flour, sugar, and salt. Grate the cold butter directly into the mixture, tossing gently to coat the pieces evenly.

Tip: If the butter starts to soften, place it in the freezer for about 10 minutes. Keeping it cold helps create steam during baking, which forms light, flaky layers.

Step 2: Add Water and Chill
Pour the ice water into the center and mix with a fork until a rough dough forms. Add more water, one tablespoon at a time, just until the dough holds together without becoming sticky. Divide into two portions, shape into rectangles, wrap, and chill for at least 30 minutes.

Step 3: Assemble
Preheat the oven to 400°F. Roll out one portion of dough to fit a 9×13-inch jelly roll pan and press it into place. Spread the apple filling evenly over the crust. Roll out the second portion and place it over the top, sealing the edges by pinching them together.

Step 4: Bake
Cut a few small slits in the top to allow steam to escape. Bake for about 40 minutes, rotating halfway through, until the crust is golden brown. Let cool completely on a wire rack.

Step 5: Glaze and Finish
In a bowl, mix powdered sugar, softened butter, milk, and vanilla until smooth. Spread over the cooled pastry and let it set for about 20 minutes before slicing into squares.