Chicago-Style Bakery Apple Slices (Classic Glazed Apple Slab Pie)

If you’ve ever seen Chicago-Style Bakery Apple Slices, you know exactly why they’re so irresistible. Thick layers of sweet apple filling are sandwiched between flaky pie crust, baked in a large pan, and topped with a rich vanilla glaze that hardens into a sweet, bakery-style finish.

Even if you’ve never visited Chicago, one look at these gooey apple-filled pastry squares is enough to make you want to try them. They’re part pie, part pastry, and completely delicious. Once cooled and glazed, the slab pie is cut into generous squares that look just like something you’d find behind the glass counter at a neighborhood bakery.

This recipe recreates that classic Chicago bakery favorite right at home using simple ingredients and a large sheet pan.

Why You’ll Love These Chicago-Style Apple Slices

These bakery-style apple slices are popular because they combine everything people love about apple pie with the convenience of a sheet-pan dessert.

Reasons to love this recipe:

Flaky homemade butter pie crust
Sweet apple filling in every bite
Classic vanilla bakery glaze
Perfect for feeding a crowd
Easier than making multiple pies

The glaze adds a sweet finishing touch that gives these slices their signature bakery look and flavor.

Ingredients

For the Pie Dough

4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1¼ cups unsalted butter, chilled (about 2½ sticks)
½ cup ice water, plus more as needed

For the Filling

4 cups apple pie filling (canned or homemade)

For the Glaze

1 cup powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 tablespoons whole milk

How to Make Chicago-Style Bakery Apple Slices

1. Prepare the Pie Dough

In a large mixing bowl, combine the flour, sugar, and salt.

Remove one stick of butter from the refrigerator and grate it using a cheese grater directly into the flour mixture. Stir lightly between sticks so the butter distributes evenly. Continue until all the butter is grated into the flour.

(Alternatively, you can cut the butter into cubes and blend it into the flour using a pastry cutter or two forks.)

Create a well in the center of the mixture and add ½ cup ice water. Use a fork to toss everything together.

Add additional cold water 2 tablespoons at a time, mixing after each addition, until the dough comes together and holds its shape. Avoid adding too much water—the dough should be moist but not sticky.

You should still see small butter pieces throughout the dough, which helps create a flaky crust.

2. Chill the Dough

Turn the dough onto a lightly floured surface and gently knead just until it comes together.

Divide the dough in half and shape each portion into a 1-inch-thick rectangle.

Wrap both pieces in plastic wrap and refrigerate for at least 30 minutes.

3. Prepare the Baking Pan

Preheat your oven to 400°F (200°C).

Lightly grease or line a 9×13-inch jelly roll pan.

4. Assemble the Apple Slices

Roll out one rectangle of dough until it’s roughly the size of your pan.

Press the dough into the bottom of the pan.

Spread the apple pie filling evenly over the crust.

Roll out the second rectangle of dough and place it on top of the filling. Pinch the edges together lightly (it doesn’t need to be perfectly sealed).

Cut a few small vents in the top crust to allow steam to escape.

5. Bake

Bake for about 40 minutes, or until the crust is golden brown.

Rotate the pan halfway through baking to ensure even cooking.

Remove from the oven and allow the slab pie to cool completely on a wire rack.

6. Make the Glaze

In a bowl, beat together:

powdered sugar
softened butter
vanilla
milk

Mix until smooth and creamy.

Spread the glaze evenly over the cooled crust.

Allow the glaze to set and harden before slicing.

7. Slice and Serve

Once the glaze has set, cut the slab pie into large squares or rectangles.

Serve and enjoy your homemade Chicago-Style Bakery Apple Slices.

Tips for the Best Apple Slices

Keep the butter cold
Cold butter creates the flaky layers in the crust.

Don’t overwork the dough
Handling it too much can make the crust tough.

Let the pie cool completely
This helps the glaze set and makes slicing easier.

Variations You Can Try

Use Fresh Apples

Replace canned filling with homemade apple filling made from sliced apples, cinnamon, sugar, and cornstarch.

Add Cinnamon Glaze

Mix ½ teaspoon cinnamon into the glaze for extra flavor.

Add Streusel

Sprinkle a crumb topping over the apples before adding the top crust for a bakery-style twist.

How to Store Apple Slices

Room Temperature:
Store covered for up to 2 days.

Refrigerator:
Keep in an airtight container for up to 5 days.

Freezer:
Freeze slices for up to 2 months and thaw before serving.

Final Thoughts

These Chicago-Style Bakery Apple Slices are the perfect dessert when you want the flavor of classic apple pie but in an easy, shareable format. The flaky crust, sweet apple filling, and glossy vanilla glaze come together to create a bakery-style treat that looks just as good as it tastes.