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Chicago-Style Bakery Apple Slices

Authentic Chicago-style glazed apple slab pie featuring a flaky crust, spiced Granny Smith apple filling, and a generous vanilla icing drizzle.
Print Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Midwest
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1.5 tsp salt
  • 1.5 cups vegetable shortening chilled
  • 0.5 cup unsalted butter cold, cubed
  • 1 egg large
  • 0.5 cup ice water approximate
  • 1 tbsp white vinegar
Filling
  • 8 Granny Smith apples peeled, cored, sliced
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 3 tbsp cornstarch
  • 0.5 cup cornflakes crushed (for bottom crust)
Glaze
  • 2 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tbsp butter melted

Equipment

  • Jelly roll pan or 9x13 baking dish
  • Large mixing bowl
  • Pastry blender
  • Rolling pin

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Mix flour, sugar, and salt. Cut in shortening and butter until coarse crumbs form.
  3. Whisk egg, vinegar, and ice water. Add to flour mixture and form dough. Divide into two discs (one slightly larger) and chill.
  4. Peel and slice apples. Toss with lemon juice. In a separate bowl, mix sugars, spices, and cornstarch. Toss apples in sugar mixture.
  5. Roll out larger dough disc to line a jelly roll pan. Sprinkle crushed cornflakes over the bottom.
  6. Layer apples over the crust. Roll out top crust and place over apples. Seal edges and cut steam vents.
  7. Bake 45-55 minutes until golden brown. Cool on wire rack.
  8. Whisk glaze ingredients until smooth. Drizzle over warm pastry. Let set before slicing.

Notes

Ensure apples are sliced thinly and evenly to cook through properly.