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Apple Slices

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!

Square apple slice on serving knife above pan of apple slices.

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.

Apple slice on serving knife

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 had Apple Slices and I loved them.

Apple slice on white plate

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.

Overhead of glazed apple slices in pan

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.

Close up of apple slice on serving knife

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 the Chicago Tribune.  That would be the source I wanted and the recipe I chose to adapt.

Ingredients photo with lard

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’.

Jar of Amish apple pie filling

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.

Process photo of rolling out dough, spreading filling

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.

Close up in pan

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 these Apple Slices and you’ll have this iconic Chicago-style bakery treat at home.  They disappear fast! ~ Kelly

Apple slice on serving knife above pan

You might also like these baked goodies:

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Square apple slice on serving knife above pan of apple slices.

Apple Slices

Chicago-style bakery apple slices.  Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares.
4.8 from 5 votes
Print Pin Rate
Course: Apples, Dessert, Pastry
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 24 squares
Calories: 177kcal
Author: Kelly ~ the hungry bluebird


  • 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


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


  • 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.
Keyword: apple slices recipe, apple slice squares, apple slices with glaze, Chicago bakery style
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 from Chicago Tribune and Farm Bell Recipes




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Recipe Rating

Katheen Farney

Sunday 2nd of May 2021

Which Chicago suburb? Larson's in LaGrange was my heaven for these, also eaten from white deli sheets! Just delicious.

Zada Sorrell

Sunday 22nd of November 2020

Yes, awesome. I glazed it while still quite warm against my better judgement, but my husband so loves apples, he could not (would not?) wait. These things held their shape hot out of the pan! And were a good to go breakfast in the morning. Made my own filling just as in the recipe notes. I upped the dough recipe by one quarter, as mentioned in some of the comments, and all dough troubles were avaoided. Thanks!


Tuesday 24th of November 2020

I'm so happy to hear how they turned out for you. I need to make my own filling next time!

Zada Sorrell

Saturday 21st of November 2020

This is the first food blog post it didn't kill me to read. I just like your style, I guess. Also it was about food and not the beach or something. Also, I love that you tracked your recipe to a 1974 newspaper. My neighbor just gave me three bags of apples. I'll let you know how it goes.


Tuesday 24th of November 2020

Aww, thank you so much for the kind words. I hope you like the apple slices!


Sunday 25th of October 2020

Has anyone found a recipe for those yummy frosted bakery brownies?? I’ve looked but never found quite the right taste or texture. I remember the sheet pan must have been sprinkled with granulated sugar to prevent sticking as the bottom of the brownies had a light coating of sugar on them.


Thursday 12th of November 2020

@Kelly, I just made and canned my own apple pie filling this week and these iconic apple slices are my husbands favorite! I cant wait to make them this week, your recipe looks and sounds exactly like all of us Chicagoans know and love! We live in the southwest suburbs of Chicago and the bakeries here still make them, which is a fabulous thing! We loved Webers Bakery and Fleckinsteins is close to us now that we go to, and Orland Park bakery. Thanks for posting this recipe!


Friday 30th of October 2020

Not yet. Yes, I remember the sugar on the bottom!!


Thursday 15th of October 2020

Thanks so much for this recipe, born and raised in Chicago. I certainly miss those bakeries, my gram made these apple slices and in our move south somehow I lost the recipe, so this is awesome!! Like you I’d go to the bakery and eat the apple slice on the way home, great memories, Thanks again