Description

These Chicago-style apple slices feature a flaky pastry crust, tender apple filling, and a creamy icing for a nostalgic Midwest dessert bar that’s easier than pie and perfect for sharing.

Ingredients

Scale

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1/3 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2–3 tablespoons cold water
6 medium apples, peeled, cored, and thinly sliced (about 2 1/2 pounds)
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
Pinch of salt
1 tablespoon lemon juice
1 cup powdered sugar
2 tablespoons cream cheese, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

In a large mixing bowl, combine flour, salt, and sugar. Add cold butter cubes and cut into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs (about 3-5 minutes).
Beat eggs with vanilla extract. Pour into the flour mixture. Add 2 tablespoons cold water and mix until dough begins to come together. Add another tablespoon water if needed. Knead gently just until combined.
Divide dough into two balls, flatten each into a disk, wrap in plastic, and chill for at least 20 minutes.
Peel, core, and thinly slice apples. Toss in a large bowl with granulated sugar, brown sugar, flour, cinnamon, nutmeg, pinch of salt, and lemon juice. Mix well and let sit for 10 minutes.
Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper.
On a lightly floured surface, roll one dough disk into a rectangle about 9×13 inches. Transfer to the pan, pressing gently to fit. Patch any tears with extra dough.
Spoon the apple mixture evenly over the crust, spreading apples in a single layer. Pour any juices over the apples.
Roll the second dough disk into a rectangle and place over apples. Trim edges if needed. Prick top crust a few times with a fork for venting.
Bake for 40-45 minutes, until top is golden and filling bubbles at the edges. Rotate pan halfway for even browning. Tent loosely with foil if top browns too quickly.
Let bars cool in the pan for at least 30 minutes.
In a medium bowl, whisk together powdered sugar, cream cheese, milk, vanilla extract, and a pinch of salt until smooth and creamy. Add a splash more milk if too thick.
Drizzle icing over cooled bars. Use a spatula to spread if desired. Cut into squares or bars.

Notes

Keep ingredients cold for a flaky crust. Thinly slice apples for even baking. Don’t overwork the dough. Vent the top crust with a fork. Rotate pan halfway through baking for even browning. Let bars cool completely before icing and slicing. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute coconut oil for butter, flax eggs for eggs, and plant-based milk.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/24th of pan)
Calories: 180
Sugar: 16
Sodium: 90
Fat: 6
Saturated Fat: 3
Carbohydrates: 29
Fiber: 2
Protein: 2

Keywords: apple bars, Chicago-style apple slices, Midwest dessert, apple pastry, creamy icing, easy apple bars, homemade apple bars, bakery apple slices