Easy Chicago-Style Apple Slices

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Golden, gooey, and glossed with sweet glaze—these Easy Chicago-Style Apple Slices are the perfect cross between a pie and a pastry. Made with flaky layers of buttery crust, generously filled with cinnamon-sugared apples, and topped with a simple icing drizzle, each slice melts in your mouth. Originally found in local Chicago bakeries, this comfort classic has become a staple for anyone craving a nostalgic, homemade dessert that tastes like it’s straight from Grandma’s kitchen.

Whether you serve it warm with a scoop of vanilla ice cream or enjoy it cooled with a hot cup of coffee, this dish brings cozy bakery vibes right into your home. It’s incredibly simple to make—no fancy pie crust skills needed—and the aroma that fills your kitchen while it bakes is absolutely irresistible. If you’re looking for a no-fuss way to impress your guests or just want a treat that makes you feel good, these apple slices are it.

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Why You’ll Love This Easy Chicago-Style Apple Slices Recipe

• It’s beginner-friendly and quick to assemble
• Combines the best parts of apple pie and cinnamon rolls
• The glaze adds a luscious bakery-style finish
• Great for potlucks, brunches, or just a sweet afternoon snack
• You can use store-bought or homemade pie crust

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Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

Before diving into baking, make sure you have everything ready:

• 9×13-inch baking pan: Essential for achieving the flat, square-shaped slices that make this dessert unique.
• Mixing bowls: For tossing apples in the cinnamon-sugar mixture and mixing the glaze.
• Rolling pin (optional): Useful if you’re working with homemade pie crust and need to roll it to the right size.
• Pastry brush: For brushing melted butter over the crust before baking.
• Whisk or fork: To blend the icing until it’s smooth and pourable.
• Peeler and corer: Makes prepping the apples quicker and more efficient.

These basic tools help streamline the baking process and ensure every layer—from crust to glaze—comes out just right.

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Preparation Tips

Use firm apples like Granny Smith or Honeycrisp to balance the sweetness with a bit of tartness—they hold their shape well and create the perfect tender filling. Don’t skip the step of preheating your oven, as the crust needs that immediate heat for a golden finish. If using store-bought crust, let it sit at room temperature for about 10 minutes before handling—it makes laying and pressing into the pan much easier. When it comes to the glaze, make sure the apple slices have cooled slightly so it doesn’t melt completely on contact. A zig-zag drizzle gives that classic bakery look!

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Ingredients for this Easy Chicago-Style Apple Slices Recipe

• 2 refrigerated pie crusts (or homemade equivalent)
• 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, melted (for brushing)

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk (or more to reach desired consistency)
• 1/2 tsp vanilla extract

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Step 1: Prepare the Crust Base

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan. Roll out one pie crust and press it into the bottom of the pan, stretching slightly to reach the corners. This layer will act as the base for the apple filling.

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Step 2: Mix the Apple Filling

In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg (if using), flour, and lemon juice. Toss everything together until the apple slices are well coated. The flour helps thicken the juices as the apples bake.

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Step 3: Assemble the Layers

Pour the apple mixture evenly over the crust in the pan. Gently spread it out so the apples are level. Roll out the second pie crust and lay it over the apples. Tuck or trim the edges as needed.

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Step 4: Butter and Bake

Brush the top crust with the melted butter. This gives a golden, slightly crisp finish. You can also cut a few small slits in the top crust to allow steam to escape. Bake for 35 to 40 minutes, or until the crust is golden brown and the apples are bubbly and soft.

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Step 5: Cool and Glaze

Remove the pan from the oven and let it cool for at least 20–30 minutes. While cooling, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze in zig-zag lines across the top of the crust. Once fully cooled, slice into squares and serve.

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Notes

The beauty of these Easy Chicago-Style Apple Slices lies in their versatility and nostalgic charm. You can use pre-made crusts to save time, or elevate the recipe with a homemade pastry if you’re feeling ambitious. These slices are best served warm but are also excellent at room temperature, making them a convenient make-ahead dessert. Adding a touch of lemon juice brightens the apple flavor, and a little nutmeg adds warmth and complexity. Don’t forget to let them cool before glazing—this ensures that beautiful zig-zag stays intact and doesn’t melt into the crust.

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Watch Out for These Mistakes While Cooking

• Using overly soft apples: Choose firm apples like Granny Smith or Honeycrisp to prevent a mushy filling.
• Skipping the flour in the filling: This helps absorb excess juices; without it, your bottom crust may turn soggy.
• Not venting the top crust: A few small slits allow steam to escape and prevent a soggy top.
• Overbaking the crust: Watch closely during the last 10 minutes—once golden, it’s done.
• Adding glaze too early: Let the slices cool a bit, or the glaze will melt and disappear.

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Storage Instructions

To store, let the apple slices cool completely, then place them in an airtight container. They’ll keep well at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, reheat individual servings in the microwave for 15–20 seconds before serving. The glaze may become slightly firm in the fridge, but it softens again when warmed.

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Estimated Nutrition (per serving, based on 12 servings)

• Calories: 275 kcal
• Carbohydrates: 41g
• Sugar: 23g
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 10mg
• Sodium: 140mg
• Protein: 2g
• Fiber: 2g

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Frequently Asked Questions

What kind of apples work best for this recipe?

Firm, tart apples like Granny Smith or slightly sweet Honeycrisp are ideal. They hold up well and balance the sweet glaze.

Can I use puff pastry instead of pie crust?

You can, but the texture will be lighter and more flaky—closer to a Danish than a pie bar. Still delicious!

How do I know when the apple slices are done baking?

Look for a golden top crust and bubbling filling around the edges. A knife should easily slide into the apple layer.

Can I freeze the baked apple slices?

Yes. Freeze in an airtight container (without glaze) for up to 2 months. Thaw and reheat before adding fresh glaze.

Is it okay to skip the glaze?

Absolutely! It’s optional, though highly recommended for that signature sweet finish.

Can I add nuts or raisins?

Yes! Chopped walnuts or pecans and golden raisins make lovely additions to the filling.

How long should I let them cool before slicing?

At least 30 minutes—this helps the filling set and prevents a runny mess.

Can I double the recipe?

Certainly, but you’ll need a second baking pan. These slices disappear fast, so doubling is often a good idea!

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Conclusion

Easy Chicago-Style Apple Slices deliver the comforting flavors of apple pie with the ease of a bar-style dessert. Perfect for both seasoned bakers and kitchen beginners, this nostalgic treat requires just a handful of ingredients and rewards you with soft apples, a flaky crust, and that irresistible glaze on top. Whether you’re serving a crowd or baking a batch just for you, these apple slices are bound to become a repeat favorite.

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