Name: Easy Chicago-Style Apple Slices
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 sheets pie crust or crescent roll dough; 6 cups fresh apples, peeled and sliced (Granny Smith or Honeycrisp); 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 2 tablespoons unsalted butter, cubed; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Golden, gooey, and packed with cinnamon-kissed apples, these Easy Chicago-Style Apple Slices are the Midwest’s answer to hand-held pie dreams. If you’ve ever walked into a Chicago bakery and spotted those glossy, sticky apple bars tucked behind the glass, you know what kind of treat we’re diving into. It’s not quite pie, not quite bar—but every bite hits that sweet, buttery, just-spiced balance that makes you go back for seconds (or thirds).

This recipe brings all the cozy flavor of a double-crust apple pie with half the effort and double the charm. Flaky crust on the bottom, a thick layer of tender apples, another crust layer on top, and that shiny, sugary glaze to finish—it’s comfort baking at its finest. Whether you’re serving it warm with ice cream or cutting clean slices for a bake sale, it’s pure fall bliss all year long.

What Kind of Dough Should I Use?

The beauty of this recipe lies in its flexibility. Traditional Chicago-style apple slices use homemade pie dough or even pizza dough for a chewy-meets-flaky crust. But for ease and speed, store-bought pie crust or crescent roll dough works beautifully. Crescent dough gives you a slightly softer, pull-apart texture that’s nostalgic and rich with butter flavor.

If you’re going for a more classic bakery finish, use two rolled-out sheets of pie crust—homemade or ready-made. The goal is a sturdy base that can support juicy apples and a top layer that bakes to golden, flaky perfection.

Ingredients for the Easy Chicago-Style Apple Slices

Pie Crust or Crescent Roll Dough – This forms both the base and top of your apple slices. It’s essential for structure and that tender, flaky bite.
Fresh Apples (Granny Smith or Honeycrisp) – The star of the show. Choose apples that hold up to baking and offer a balance of sweet and tart.
Sugar – A mix of white and brown sugar caramelizes in the oven, sweetening the apples and forming that signature gooey layer.
Cinnamon & Nutmeg – These spices are key to that warm, bakery-style flavor.
Cornstarch – Helps thicken the apple mixture so it’s not too runny once baked.
Lemon Juice – Brightens the filling and balances the sweetness.
Butter – Adds richness and that irresistible melt-in-your-mouth texture.
Vanilla Glaze (Powdered Sugar + Milk + Vanilla Extract) – The final flourish. This drizzle brings it all together with sweetness and shine.

How To Make the Easy Chicago-Style Apple Slices

Step 1: Prepare the Crust

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and press one sheet of pie crust or crescent dough into the bottom. Make sure it reaches the corners.

Step 2: Make the Apple Filling

In a large bowl, combine thinly sliced apples, white sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Toss everything together until the apples are well coated.

Step 3: Assemble the Layers

Pour the apple filling evenly over the bottom crust. Dot the top with small pieces of butter. Then place the second crust or dough sheet over the apples. Seal the edges as best you can and cut small slits to vent.

Step 4: Bake to Golden Goodness

Bake uncovered for 35 to 40 minutes, or until the top is golden brown and the apple filling is bubbly. Let it cool slightly in the pan so the filling sets.

Step 5: Glaze and Slice

In a small bowl, whisk together powdered sugar, milk, and a splash of vanilla extract until smooth. Drizzle generously over the cooled apple slices before cutting into bars or squares.

How to Serve and Store These Apple Slices

These are delicious served warm straight from the oven or chilled after sitting overnight in the fridge. For dessert, top with a scoop of vanilla bean ice cream or a dollop of whipped cream.

To store, cover tightly with foil or transfer to an airtight container. They’ll keep for 3 to 4 days at room temperature or up to a week in the fridge. Reheat individual slices in the microwave or enjoy cold for a firm, bakery-style bite.

Frequently Asked Questions

Do I have to peel the apples?

It’s recommended. Peeling gives the filling a softer texture and helps the flavors meld better.

Can I use puff pastry instead of pie crust?

You can, but it will be flakier and puffier, less traditional. If you like a crisp top, it’s a fun variation.

Is it better to use tart or sweet apples?

Tart apples like Granny Smith balance the sugar in the recipe, but a mix of sweet and tart works great.

Can these be made ahead?

Yes! They actually slice even better the next day once they’ve chilled and set.

How do I prevent the bottom crust from getting soggy?

Make sure to bake long enough for the crust to brown, and consider sprinkling a little cornstarch directly over the bottom crust before adding the filling.

What’s the best way to cut clean bars?

Let them cool completely before cutting, and use a sharp knife wiped clean between slices.

Want More Apple Dessert Ideas?

If you’re in the mood for more fruity, cozy creations, you’ll love these:

Amish Applesauce Cake for a soft, spiced classic.
Old Time Oven Peach Cobbler with a bubbly golden crust.
Blueberry Lemon Dutch Baby for a tart-and-sweet breakfast twist.
Lemon Raspberry Swirl Cheesecake Cups when you crave something bright and creamy.
Caramel Cheesecake Cookies for a rich, chewy treat with gooey filling.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick with classic pie dough or go for crescent rolls? Did you sneak in extra spices or drizzle on extra glaze?

I love seeing your twists and tips! You can also find more sweet inspiration on my Pinterest at Life with Jam.