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!
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 had Apple Slices and 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 the Chicago Tribune. That would be the source I wanted and the recipe I chose to adapt.
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'.
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.
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 these Apple Slices and 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
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
*Adapted from Chicago Tribune and Farm Bell Recipes
Excited to try these slices. I am very interested if these can be frozen and if so would you freeze with or without the glaze. Also if you used the jelly roll pan would the baking time be different. Looking forward to your response.
I'm guessing you could freeze them although I never have, but I freeze baked goods all the time. I would freeze with the glaze. The baking time is for a jelly roll pan.
Kelly, I looked up your recipe even as I was licking the last of the apple slice I was just finishing from the corner of my mouth. You describe them perfectly. I got this particular apple slice this morning from Oak Park Bakery. I am 70 years old. I remember eating an apple slice from Rosen's Deli ,still in the paper just as you describe it, as my Mom and I walked down 71st Street in South Shore in the 50s. North, South, East or West sides of town, suburbs too, they are the best!
Oh my gosh, thanks for sharing this memory with me. I love it!! Some things just stay with you, for good reason 😊
@Hollis J. Bernstein, I'm 76 & grew up in Berwyn. There was a Bohemian bakery on Cermak Rd. and Oak Park Ave. The apple slices were to die for but don't forget the Kolachke!
Vesekys is the bakery
@Ken Basaraba, vesecky’s! I love their kolacky, apple slices, polish sausage in rye & houska! I grew up in Cicero.
Lived on the NW side and got these from Village Bakery. My husband for years has missed Chicago apple slices. Your recipe is the best. However, I cheat and use refrigerated pie sheets.
Aww, thank you! I might have to try these with store bought pie sheets, too.
@hi Kelly, what are pie sheets? Thank you
Not sure what you mean. The sheet pan? The pan you make the apple slices in, with a rim. Like a jelly roll pan.
@Rosalie, the pie sheets are pre-made dough (like Pillsbury pie crust) that you'll find in the refrigerated section of the supermarket.
My husband is Polish and grew up in South Bend. He loved these things! And now I have the recipe! Thank you so much!!! The are fantastic!
One of my favorite Chicago bakery treats!
South side girl here. Grew up going to Pticek's, but Weber's apple slices were the BEST ! I'm trying these for Thanksgiving this year...
@Vicki, I used to work at Weber's! Was just thinking about apple slices the other day! I'll have to try these!
@Vicki, yes!!! Webber’s!!!
@Lisa, Love Webers! Their kolacky are the absolute best!
Yikes! Kirschbaum’s - I bet you went to LT. Class of ‘71 here. My high school job was at the Pretty Penny...used to take my break at Kirschbaum’s on Saturdays and enjoy an apple slice and a Tab. Because, you know, a diet soda “zeros out” the calories!
I did go to LTHS! My mom still lives in Western Springs, I try to get back often to visit, always make a stop at Kirschbaum's.
OMG!!! This is what my Grampa and I used to make every morning when we visited in North Carolina! He was from Chicago, maybe thats where he first had them. We always used fresh apple, but I’m sure that would work with these! I’ve never had much luck duplicating these, I’ll try this very soon. Thanks for the fond memories!
You are so welcome! In the recipe notes I included how to make the filling with fresh apples. Let me know if you make these and how they turned out ?
Recipe calls for baking powder. Directions says baking soda.
Thanks for the heads up, I will fix it, it’s baking powder.
Good memories of apple slices! My mom worked for Thompson’s Bakery by the HIP back in the late 50’ early 60’s ....these were my favorite! Thank you for the recipe!
You are welcome, I hope you like them!
@Pam, I lived in Elmwood Park, and remember Thompson's well!
Grew up in Lyons, and my mom worked in many bakeries, and she made these often. This was in the fifties, my favorite dessert! I have never made them, but these look good, brings back many memories! Thanks
I grew up in LaGrange, my dad frequented the bakeries in Riverside, Berwyn and Cicero. My favorite was, and still is, Kirschbaum's in Western Springs. I love apple slices!!
I grew up in Blue Island close to Harvey, and all the bakeries had them. So delicious..
@Kelly, I lived in WS, always went to Kirschbaum’s for bakery goods. Their mini-eclairs and assorted iced cookies...yumm. I think they are still there (unless COVID did them in). So many sweet memories!!
According to my mom, they are still there! I always stop in when visiting. Yep, so many sweet memories.
@Kelly, Checking in from Brookfield, IL! How did I never know these were a Chicago thing? I am still trying to replicate my grandma's recipe, but maybe I'll try yours out. High likelihood hers was the one from the Tribune anyway - haha!
@Kristen,
I grew up in Brookfield, and we got apple slices at Kartje's bakery. I didn't realize they were a Chicago thing until I moved to Colorado.
In New Mexico, we have something similar called Pastelitos but we don't put a glaze on them, just a sprinkling of cinnamon sugar. They are usually made with dried apricots (and lard in the crust) but I love apples! I've been looking for a good crust for these, thanks for sharing!
I agree I'm from the southern suburbs of Chicago. I was born and raised in Harvey. Up the block from me was Jean's Bakery which is now gone. Apple slices were and STILL is my favorite.
Catrina, I'm an Jean's Bakery apple slice loving Harvey girl too! Can't wait to try this recipe!
@Catrina,
Jean’s was my 6th grade best friend’s parents bakery! We loved having their treats over at her house!
Could you use shortening in place of lard?
Yes, definitely can use shortening.
I just made these & took them out of the oven to cool. Haven't iced yet. I'm assuming u cool them completely before icing. I went exactly by the recipe but it wasn't quite enough dough for my jelly roll pan so I used a glass 2qt casserole dish instead. Can't wait to eat em up!
Yes, let cool before glazing. I hope you like them!
@Kelly, would you make these day of serving or day before and ice day-of? Thanks!!
I bake and ice day of, you could wait and ice the next day, the crust won't be as crisp but will still be yummy!
@Allie Beyer,
You could make either! They stay great for several days! I just keep airtight and refrigerate if I still have some left after the 2nd day.
Sheet pans of apple slices... Mmmmmm.