Chicago-Style Bakery Apple Slices

This Chicago-Style Bakery Apple Slice is a nostalgic centerpiece of the city’s legendary bakeries, distinguished by its unique slab-like structure and perfectly uniform layers. Unlike a traditional deep-dish pie, these “slices” are baked in large rectangular trays and feature a crisp, shortbread-style bottom crust, a thick layer of cinnamon-spiced apple filling, and a velvety pastry cream topping. Finished with neatly arranged, paper-thin apple fans and a light dusting of cinnamon sugar, these bars are a masterclass in texture—balancing the buttery crunch of the crust with the soft, fruit-forward interior.

Ingredients

• The Shortcrust Base:

  • 2.5 cups all-purpose flour.

  • 1 cup cold unsalted butter, cubed.

  • 1/2 cup granulated sugar.

  • 1 large egg yolk.

  • 1/4 tsp salt.

• The Apple Filling:

  • 6–8 large Granny Smith or Honeycrisp apples, peeled and thinly sliced.

  • 1/2 cup brown sugar.

  • 1 tsp ground cinnamon.

  • 1 tbsp lemon juice.

• The Pastry Cream Layer:

  • 2 cups whole milk.

  • 4 large egg yolks.

  • 1/2 cup granulated sugar.

  • 1/4 cup cornstarch.

  • 1 tsp vanilla extract.

• The Garnish:

  • 2 apples, sliced into very thin half-moons for the top decoration.

  • Apricot glaze or simple syrup for a professional shine.