Apple Pie Bars
Why Make This Recipe
Apple Pie Bars are the perfect melding of traditional apple pie and the convenience of a bar dessert. They boast a buttery crust that cradles a deliciously spiced apple filling. Not only are they easy to serve and share, but they also evoke a sense of nostalgia, reminiscent of warm family gatherings and cozy autumn evenings. Whether for a bake sale, a family gathering, or simply an indulgent treat for yourself, Apple Pie Bars are a delightful choice that satisfies your sweet tooth while showcasing the goodness of fresh apples.
How to Make Apple Pie Bars
Creating these delicious Apple Pie Bars is a straightforward process that starts with making the dough and ends with the enchanting aroma of baked apples filling your kitchen. Follow these simple steps to enjoy this delightful dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 12 Tbsp unsalted butter, cold and cubed
- 1 large egg yolk
- 1/4 cup milk (2% or whole)
- 5 cups peeled, cored, and diced apples (Granny Smith & Honeycrisp)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup all-purpose flour
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg white, lightly beaten
- 3 Tbsp turbinado sugar
Directions
- Preheat your oven to 350°F. Prepare a 13×9" pan by lining it with parchment paper or foil and spraying it with nonstick spray.
- In a food processor, combine 2 cups of flour and 1/2 tsp salt. Pulse to combine.
- Add the cold cubed butter to the flour mixture and pulse until it resembles coarse crumbs.
- Incorporate the egg yolk and milk, pulsing until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator.
- In a large bowl, toss the diced apples with granulated sugar, brown sugar, 1/2 cup of flour, cinnamon, nutmeg, and vanilla extract. Ensure that the apples are well-coated.
- Roll out half of the dough to fit the size of your prepared pan (13×9"). Drape this dough into the pan to form the bottom crust.
- Spread the apple filling evenly over the crust.
- Roll out the remaining dough slightly larger than the dimensions of the pan to create the top layer. Drape this over the filling, tuck the edges under, and seal gently.
- Brush the top of the bars with the beaten egg white and evenly sprinkle turbinado sugar over the surface.
- Bake in the preheated oven for 55 to 65 minutes, or until the top is golden brown and firm to the touch. Allow the bars to cool for at least one hour before slicing into squares.
How to Serve Apple Pie Bars
Apple Pie Bars can be served warm or at room temperature. For an indulgent treat, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They are perfect for gatherings, snacks, or dessert after a comforting fall meal.
How to Store Apple Pie Bars
To store Apple Pie Bars, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months. If freezing, ensure they are wrapped tightly to prevent freezer burn.
Tips to Make Apple Pie Bars
- Ensure your butter is very cold for a flakier crust.
- Mix the apple filling just until combined to maintain a firm texture.
- Experiment with different apples for varying flavors and sweetness.
- For an extra touch of flavor, consider adding a splash of lemon juice to the apple mixture.
Variation
You can adjust the flavor profile of the Apple Pie Bars by adding cranberries for a tart contrast or nuts for added texture. You can also substitute different spices like allspice or cardamom for a unique twist.
FAQs
Q: Can I use frozen apples for the filling?
A: Yes, you can use frozen apples, but be sure to thaw and drain any excess moisture before using them in the filling.
Q: How do I know when the apple pie bars are done baking?
A: The bars should be golden brown and firm in the center. You can also insert a toothpick into the filling; it should come out clean when perfectly baked.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 2 days or freeze it for up to a month before using it in your Apple Pie Bars.
Apple Pie Bars
Ingredients
For the crust
- 2 cups all-purpose flour
- 1/2 tsp salt
- 12 Tbsp unsalted butter, cold and cubed Ensure butter is very cold for a flakier crust.
- 1 large egg yolk
- 1/4 cup milk (2% or whole)
For the filling
- 5 cups peeled, cored, and diced apples (Granny Smith & Honeycrisp) Experiment with different apples for varying flavors.
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup all-purpose flour
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For assembly and topping
- 1 egg white lightly beaten
- 3 Tbsp turbinado sugar
Instructions
Preparation
- Preheat your oven to 350°F. Prepare a 13×9" pan by lining it with parchment paper or foil and spraying it with nonstick spray.
- In a food processor, combine 2 cups of flour and 1/2 tsp salt. Pulse to combine.
- Add the cold cubed butter to the flour mixture and pulse until it resembles coarse crumbs.
- Incorporate the egg yolk and milk, pulsing until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator.
Filling & Assembly
- In a large bowl, toss the diced apples with granulated sugar, brown sugar, 1/2 cup of flour, cinnamon, nutmeg, and vanilla extract. Ensure that the apples are well-coated.
- Roll out half of the dough to fit the size of your prepared pan (13×9"). Drape this dough into the pan to form the bottom crust.
- Spread the apple filling evenly over the crust.
- Roll out the remaining dough slightly larger than the dimensions of the pan to create the top layer. Drape this over the filling, tuck the edges under, and seal gently.
- Brush the top of the bars with the beaten egg white and evenly sprinkle turbinado sugar over the surface.
Baking
- Bake in the preheated oven for 55 to 65 minutes, or until the top is golden brown and firm to the touch.
- Allow the bars to cool for at least one hour before slicing into squares.
