Make The Best Apple Pie Bars – Sweet, Simple & Scrumptious!

How To Make The Best Apple Pie Bars is a question I get asked often, and today, I am thrilled to share my ultimate recipe that perfectly captures the essence of a classic apple pie in a wonderfully convenient bar form. Imagine the warm, comforting embrace of spiced apples nestled beneath a buttery, crumbly topping, all without the fuss of rolling out an entire pie crust. Apple pie itself boasts a long, cherished history, evolving from a humble, often savory dish in the Middle Ages to the sweet American icon we adore today. While traditional apple pie holds a special place in our culinary heritage, these bars offer an irresistible modern twist, making that quintessential dessert more accessible than ever.

Why These Apple Pie Bars Will Become Your New Favorite Dessert

People absolutely adore this dish because it delivers all the beloved flavors and textures of a classic apple pie – the tender, cinnamon-kissed apple filling, the crisp-tender crust – but in an easy-to-handle, perfectly portioned format. It’s ideal for gatherings, potlucks, or simply a cozy evening at home when you crave that homemade comfort without the extensive prep time. I truly believe that mastering How To Make The Best Apple Pie Bars will become a staple in your baking repertoire, bringing smiles and deliciousness to every occasion with its unmatched taste and delightful convenience.

this RECIPE

Ingredients:

• For the Shortbread Crust:

  • 2 ½ cups (300g) all-purpose flour, spooned and leveled
  • ½ cup (100g) granulated sugar
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
  • ¼ cup (60ml) ice water, plus 1-2 tablespoons more if needed

• For the Apple Pie Filling:

  • 6-7 medium apples (about 2 ½ – 3 pounds), such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and thinly sliced (about ¼-inch thick, yielding 6-7 cups of slices)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces

• For the Maple Glaze (Optional but Recommended!):

  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1-2 tablespoons milk or cream (whole milk works best)
  • ½ teaspoon vanilla extract

Preparing the Tender Shortbread Crust

1. Combine Dry Ingredients: In a large mixing bowl, combine your 2 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ teaspoon of fine sea salt. Use a whisk to thoroughly mix these dry ingredients together. This ensures an even distribution of flavor and helps prevent clumps later on. A well-mixed dry base is key to achieving a consistently tender crust for our apple pie bars.
2. Incorporate the Cold Butter: Now, add the 1 cup of very cold, unsalted butter, cut into ½-inch cubes, to your dry mixture. It’s absolutely crucial that your butter is as cold as possible; this prevents it from melting too quickly and allows it to create pockets of steam during baking, resulting in a wonderfully flaky and tender crust. You can incorporate the butter using several methods:
   • Pastry Blender: This is my preferred tool. Cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining.
   • Your Fingertips: If you don’t have a pastry blender, use your clean fingertips to quickly rub the butter into the flour. Work quickly to prevent the butter from warming too much.
   • Food Processor: For an even quicker method, pulse the dry ingredients and butter together in a food processor until you reach the desired crumbly texture. Be careful not to over-process.

   The goal is a mixture that looks like coarse sand with some larger pea-sized pieces of butter still visible. These butter pieces are what contribute to the characteristic flakiness of a great shortbread crust, making it an ideal foundation for How To Make The Best Apple Pie Bars.

3. Add Ice Water: Gradually add the ¼ cup of ice water, one tablespoon at a time, mixing gently after each addition. You might not need all of it, or you might need an extra tablespoon or two. The dough should just barely come together when pressed. Do not overmix! Overmixing develops the gluten in the flour, which will lead to a tough crust, and we definitely want a tender one for these bars. Stop mixing as soon as the dough forms a shaggy ball.
4. Prepare the Baking Pan: Lightly grease a 9×13-inch baking pan. For easier removal of your apple pie bars, I highly recommend lining the bottom of the pan with parchment paper, leaving an overhang on the longer sides. This acts as a sling to lift the cooled bars out effortlessly.
5. Press the Dough into the Pan: Transfer the dough into the prepared pan. Using your fingertips, evenly press the dough across the bottom of the pan and about ½-inch up the sides. Ensure the thickness is consistent to promote even baking. If the dough is sticky, you can lightly flour your hands or place a piece of plastic wrap over the dough to press it down. This forms the sturdy and delicious base for your amazing apple pie bars.
6. Chill the Crust: Once pressed, place the pan with the crust in the refrigerator to chill for at least 30 minutes. This step is crucial for two reasons: it allows the gluten to relax, preventing the crust from shrinking during baking, and it re-chills the butter, which contributes to a flakier texture.
7. Pre-bake the Crust: While the crust is chilling, preheat your oven to 375°F (190°C). Once chilled, remove the pan from the refrigerator. Prick the bottom of the crust all over with a fork. This helps prevent the crust from puffing up too much during baking. Bake the crust for 18-20 minutes, or until it’s lightly golden around the edges. We’re looking for a partially baked crust here, as it will finish baking with the apple filling. Remove from the oven and let it cool slightly while you prepare the filling.

Crafting the Irresistible Apple Pie Filling

1. Prepare the Apples: First, ensure you have your 6-7 medium apples (about 2 ½ – 3 pounds) peeled, cored, and thinly sliced to about ¼-inch thick. Using a mix of apple varieties like Granny Smith for tartness and Honeycrisp or Fuji for sweetness and texture creates a more complex and flavorful filling. Uniform slices are important for even cooking. Place all your apple slices into a very large bowl.
2. Mix Dry Filling Ingredients: In a separate small bowl, whisk together the ½ cup of granulated sugar, ¼ cup of packed light brown sugar, 2 tablespoons of all-purpose flour (this will help thicken the juices released by the apples), 1 ½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground allspice. These warm spices are the heart of apple pie flavor.
3. Combine Apples and Spices: Pour the dry sugar and spice mixture over the sliced apples. Add the 1 tablespoon of fresh lemon juice; this brightens the apple flavor and helps prevent the apples from browning. Gently toss everything together with your hands or a large spoon until the apples are evenly coated. You want to be thorough but gentle to avoid breaking the delicate apple slices.
4. Let Apples Macerate (Optional but Recommended): Let the apple mixture sit for about 15-20 minutes at room temperature. During this time, the sugar will draw out some of the moisture from the apples, creating a delicious, syrupy juice that will perfectly coat our filling when baked. This step ensures a wonderfully flavorful and not-too-dry filling for your “How To Make The Best Apple Pie Bars” endeavor.

Assembling and Baking the Ultimate Apple Pie Bars

1. Assemble the Bars: Once your pre-baked crust has cooled slightly, carefully spoon the apple pie filling evenly over the crust. Try to arrange the apples nicely, ensuring an even layer. Dot the top of the apples with the 2 tablespoons of unsalted butter, cut into small pieces. These little butter pieces will melt into the apples, adding richness and a beautiful sheen to the filling.
2. Bake to Perfection: Return the pan to the preheated 375°F (190°C) oven. Bake for 45-55 minutes, or until the apples are tender when pierced with a fork, the filling is bubbly, and the crust is deeply golden brown. If you notice the crust browning too quickly, you can loosely tent the pan with aluminum foil for the remaining baking time. The aroma filling your kitchen right now is simply divine, promising the best apple pie bars you’ve ever made!
3. Crucial Cooling Step: This step is non-negotiable for perfectly structured bars. Once baked, remove the apple pie bars from the oven and place the pan on a wire rack to cool completely. This can take anywhere from 2 to 4 hours, or even longer. Resist the urge to cut into them warm! The filling needs this time to set properly, otherwise, your bars will be a delicious, but messy, heap. Patience truly is a virtue here, especially when you’re aiming for the perfect slice to show off your hard work on “How To Make The Best Apple Pie Bars.”

Whipping Up the Optional Maple Glaze

1. Combine Glaze Ingredients: In a medium bowl, combine the 1 ½ cups of sifted powdered sugar, 3 tablespoons of pure maple syrup, 1 tablespoon of milk or cream, and ½ teaspoon of vanilla extract. Sifting the powdered sugar beforehand is highly recommended to avoid any lumps in your glaze.
2. Whisk Until Smooth: Whisk vigorously until the glaze is completely smooth and creamy. If the glaze is too thick, add more milk or cream, a teaspoon at a time, until you reach your desired drizzling consistency. If it’s too thin, add a little more sifted powdered sugar. The goal is a glaze that flows smoothly but is thick enough to coat the bars beautifully.
3. Glaze the Cooled Bars: Once the apple pie bars are completely cooled, drizzle the maple glaze evenly over the top. You can use a spoon, a fork, or even a piping bag with a small round tip for a more controlled drizzle. Let the glaze set for about 15-20 minutes before slicing. This maple glaze adds an extra layer of sweetness and a touch of elegance that truly elevates these already incredible apple pie bars.

Serving and Storing Your Delicious Apple Pie Bars

1. Slice and Serve: Once the bars are fully cooled and the glaze has set (if you used it), use the parchment paper overhangs to carefully lift the entire slab of bars out of the pan and onto a cutting board. Using a sharp knife, cut into 12-16 bars, depending on your desired serving size. You can clean the knife between cuts for the neatest edges. These bars are wonderful served at room temperature, perhaps with a dusting of extra cinnamon or a dollop of whipped cream or vanilla ice cream for an extra treat. They are perfect for parties, potlucks, or just a cozy evening treat.
2. Storage Tips: Store any leftover apple pie bars in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 4-5 days. If refrigerated, allow them to come to room temperature before serving for the best flavor and texture. For longer storage, you can freeze the uncut or pre-cut bars (without the glaze) in an airtight container or freezer bag for up to 2-3 months. Thaw them in the refrigerator overnight and then add the glaze if desired before serving. These storage tips will ensure you can enjoy the fruits of your labor long after you’ve mastered “How To Make The Best Apple Pie Bars.”

Conclusion:

So there you have it, my friends! We’ve journeyed together through the simple yet incredibly satisfying process of creating a dessert that is truly special. These apple pie bars aren’t just a treat; they’re a revelation, offering all the comforting flavors and textures of a classic apple pie without the fuss and extensive commitment of a traditional double-crust pastry. I genuinely believe that once you taste them, they will become an instant favorite, a go-to recipe for any occasion, big or small. The buttery, crumbly shortbread crust, which practically melts in your mouth, provides the perfect foundation for the tender, spiced apple filling. Each bite delivers that quintessential apple pie experience – a harmonious blend of sweet, tart, and warm cinnamon notes that evokes pure autumnal bliss, no matter the season.

What truly makes this recipe a must-try, in my humble opinion, is its unparalleled convenience and incredible portability. Forget about struggling with a fragile pie crust or worrying about slices falling apart; these bars are perfectly portioned and robust enough to transport to potlucks, picnics, or simply enjoy on the go. They are wonderfully satisfying, offering that homemade goodness without the stress. I’ve spent countless hours refining this recipe, striving for that ideal balance of flavors and textures, and I am confident that by following these steps, you too will discover How To Make The Best Apple Pie Bars that will earn you rave reviews from everyone who tries them. It’s a recipe designed to bring joy and ease into your baking, promising delicious results every single time.

While these bars are absolutely divine served at room temperature, I have to confess, my absolute favorite way to enjoy them is slightly warm. Picture this: a warm apple pie bar, fresh from the oven, topped with a generous scoop of creamy vanilla bean ice cream that slowly begins to melt into the spiced apple filling. The contrast of warm and cold, soft and crisp, is simply heavenly. For an extra touch of indulgence, a dollop of freshly whipped cream or a decadent drizzle of homemade caramel sauce elevates them to an even higher level of dessert nirvana. And don’t forget a simple dusting of powdered sugar or a sprinkle of extra cinnamon for that final, inviting flourish.

But don’t stop there! This recipe is incredibly versatile, practically inviting you to put your own creative spin on it. For an added layer of texture and nutty flavor, consider stirring in a handful of chopped walnuts or pecans into the apple filling before baking. If you’re a fan of a little extra crunch, a simple streusel topping, made from a mix of oats, brown sugar, butter, and flour, sprinkled over the apples before they go into the oven, works wonderfully. You could also experiment with your apple varieties; while I love a mix of Granny Smith and Honeycrisp for their balance of tartness and sweetness, feel free to use your favorite baking apples. For a subtle twist on the spice profile, a tiny pinch of ground cardamom or ginger can add a beautiful depth to the cinnamon. And if you’re feeling extra fancy, a light lemon glaze drizzled over the cooled bars adds a lovely zesty finish that perfectly complements the rich apple flavor.

Now it’s your turn! I genuinely hope you feel inspired to head into your kitchen and give this incredible recipe a try. There’s something incredibly rewarding about creating a homemade dessert that fills your home with comforting aromas and brings smiles to the faces of your loved ones. I promise, once you take that first bite, you’ll understand why I’m so passionate about these particular apple pie bars. They are truly a testament to simple ingredients yielding extraordinary results. And when you do, please, please come back here and let me know all about your experience! Did you love them as much as I do? Did you try a fun variation or a unique serving suggestion? Share your stories and even your photos with us; your feedback and culinary adventures truly make my day, and they help our wonderful community of home bakers grow and discover new favorites. Happy baking, my friends! I can’t wait to hear from you and celebrate your delicious successes.

How To Make The Best Apple Pie Bars

This ultimate recipe captures the essence of classic apple pie in a convenient bar form. Imagine warm, spiced apples beneath a buttery, crumbly topping, all without the fuss of a traditional pie crust. Perfect for gatherings or a cozy evening, these bars offer a delightful modern twist on a beloved dessert.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
4 Hours

Servings
12-16 bars

Ingredients

• 2 ½ cups all-purpose flour (for crust)
• 1 cup cold unsalted butter, cubed (for crust)
• ½ cup granulated sugar (for crust)
• 1 tsp salt (for crust)
• 1 tsp vanilla extract (for crust)
• 1 large egg (for crust)
• 4-5 medium apples, peeled, thinly sliced (Granny Smith, Honeycrisp)
• ¾ cup brown sugar (for filling)
• 1 tbsp lemon juice (for filling)
• 2 tsp cinnamon (for filling)
• ½ tsp nutmeg (for filling)
• 1 tbsp cornstarch (for filling)
• Pinch of salt (for filling)
• ½ cup rolled oats (for topping)
• ½ cup all-purpose flour (for topping)
• ¼ cup brown sugar (for topping)
• ½ tsp cinnamon (for topping)
• ¼ cup melted unsalted butter (for topping)
• 1 ½ cups powdered sugar, sifted (for optional glaze)
• 3 tbsp pure maple syrup (for optional glaze)
• 1-2 tbsp milk or cream (for optional glaze)
• ½ tsp vanilla extract (for optional glaze)

Instructions

1. Step 1
   Whisk 2 ½ cups flour, ½ cup granulated sugar, and 1 tsp salt in a large bowl. Cut in 1 cup cold butter until coarse crumbs form. Stir in 1 large egg and 1 tsp vanilla extract until dough just comes together. Do not overmix. Press dough evenly into a greased and parchment-lined 9×13-inch pan. Chill for 30 minutes.
2. Step 2
   Preheat oven to 375°F (190°C). Prick the chilled crust all over with a fork. Bake for 18-20 minutes, or until lightly golden around the edges. Remove and cool slightly while preparing the filling.
3. Step 3
   In a large bowl, combine 4-5 peeled, cored, and thinly sliced apples. In a separate small bowl, whisk ¾ cup brown sugar, 2 tsp cinnamon, ½ tsp nutmeg, 1 tbsp cornstarch, and a pinch of salt. Pour dry mixture over apples, add 1 tbsp lemon juice, and gently toss until evenly coated. Let sit for 15-20 minutes to macerate.
4. Step 4
   In a medium bowl, combine ½ cup rolled oats, ½ cup flour, ¼ cup brown sugar, and ½ tsp cinnamon. Pour in ¼ cup melted unsalted butter and mix until moist, crumbly pieces form.
5. Step 5
   Evenly spoon the apple filling over the pre-baked crust. Sprinkle the crumb topping evenly over the apples. Return the pan to the 375°F (190°C) oven and bake for 45-55 minutes, or until apples are tender, filling is bubbly, and topping is golden brown.
6. Step 6
   Remove from oven and place on a wire rack to cool completely. This is crucial for the filling to set, taking 2-4 hours. Do not cut warm.
7. Step 7
   Once bars are completely cool, whisk 1 ½ cups sifted powdered sugar, 3 tbsp pure maple syrup, 1-2 tbsp milk or cream, and ½ tsp vanilla extract until smooth. Add more milk or sugar to adjust consistency.
8. Step 8
   Drizzle the maple glaze evenly over the cooled bars. Let the glaze set for 15-20 minutes. Use parchment overhangs to lift the slab, then slice into 12-16 bars. Serve at room temperature.
9. Step 9
   Store leftover bars in an airtight container at room temperature for 2-3 days, or refrigerate for 4-5 days. For longer storage, freeze unglazed bars for 2-3 months; thaw overnight in the refrigerator.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.