Chicago-Style Bakery Apple Slices

Old-Fashioned Midwestern Apple Pastry Bars with Buttery Layers and Cinnamon Glaze

Before the title even truly begins, picture walking into a classic Chicago neighborhood bakery. Behind the glass case sit neat rows of thick apple slices, golden on top, layered with tender cinnamon apples, and finished with a light vanilla glaze that cracks gently when sliced. These are not pies. They are not cakes. They are something uniquely nostalgic.

Chicago-Style Bakery Apple Slices are a Midwest institution — a hybrid dessert that combines:

• A soft yet structured base
• Generous layers of cinnamon-spiced apples
• A cake-meets-pastry topping
• A simple bakery glaze, never overpowering

They are designed to be cut into squares, stacked on trays, and enjoyed with coffee. This recipe recreates that exact bakery experience at home — thick, sturdy slices that hold their shape and deliver comforting apple flavor in every bite.

---

WHAT DEFINES CHICAGO-STYLE APPLE SLICES

Unlike apple pie or apple crumble, bakery apple slices focus on structure and balance.

Key characteristics:

• Apples are sliced thin and layered, not chunky
• The crust is soft, not flaky like pie
• Cinnamon is warm, not aggressive
• Sweetness is controlled — never syrupy
• Glaze is light, not frosting-heavy

This dessert was designed for daily bakery cases, meaning it must slice cleanly, store well, and taste even better the next day.

---

INGREDIENTS

For the Base & Topping

• All-purpose flour
• Granulated sugar
• Unsalted butter, cold
• Baking powder
• Salt
• Eggs
• Milk
• Vanilla extract

For the Apple Filling

• Granny Smith apples, peeled and thinly sliced
• Brown sugar
• Cinnamon
• Nutmeg
• Lemon juice
• Cornstarch

For the Bakery Glaze

• Powdered sugar
• Milk
• Vanilla extract

---

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line a rectangular baking pan with parchment paper.
2. In a bowl, whisk flour, baking powder, salt, and sugar.
3. Cut cold butter into dry ingredients until crumbly.
4. Mix eggs, milk, and vanilla in a separate bowl.
5. Combine wet and dry ingredients until a thick batter forms.
6. Spread batter evenly into prepared pan.
7. Toss apple slices with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
8. Layer apples evenly over the batter.
9. Bake 45–50 minutes until golden and set.
10. Cool completely before glazing.
11. Whisk glaze ingredients and drizzle lightly over cooled slices.
12. Slice into neat bakery-style rectangles.

---

APPLE SELECTION & TEXTURE TIPS

• Best apples: Granny Smith or Honeycrisp
• Thin slicing ensures even baking
• Cornstarch prevents watery filling
• Cooling is essential for clean slices

These bars firm up as they cool, creating that signature bakery texture.

---