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Flaky Apple Pie Bars


  • Author: Christine

Description

These Flaky Apple Pie Bars are a delicious, portable alternative to traditional apple pie. Featuring a buttery, crumbly crust, spiced apple filling, and a sweet crumb topping, these bars offer the same warm flavors and textures you love in a pie but in a simpler, easy-to-make form. They’re perfect for gatherings, potlucks, or a comforting fall dessert at home. The bars can be enjoyed warm or cold, and they’re especially indulgent when paired with a scoop of vanilla ice cream or a dollop of whipped cream.


Ingredients

Scale

For the Crust and Crumb Topping:

  • 2 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 cup unsalted butter, cold and cubed

For the Apple Filling:

  • 4 medium-sized apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 2 tablespoons lemon juice
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch
  • ½ cup apple cider
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Crust and Crumb Topping

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a bit of overhang on the sides. This makes removing the bars easier after baking.
  2. Mix the dry ingredients: In a food processor, combine 2 ½ cups of all-purpose flour and ½ cup of granulated sugar. Pulse several times until the flour and sugar are well mixed. If you don’t have a food processor, you can mix the ingredients in a large bowl using a whisk.
  3. Add the cold butter: Add 1 cup of cold, cubed unsalted butter to the flour mixture in the food processor. Pulse in short bursts until the mixture resembles coarse crumbs. If you are mixing by hand, use a pastry cutter or your fingertips to work the butter into the flour until it forms a crumbly mixture. The key is to keep the butter cold for a flaky texture.
  4. Assemble the crust base: Take two-thirds of the crumb mixture and press it firmly into the bottom of the prepared baking pan. Press the crumbs evenly to create a solid base. Reserve the remaining one-third of the crumb mixture for the topping.

Step 2: Prepare the Apple Filling

  1. Prep the apples: Peel, core, and slice 4 medium-sized apples into thin, even slices. Granny Smith apples add tartness, while Honeycrisp apples provide a sweeter flavor. You can use either variety or a combination of both.
  2. Toss the apples with lemon juice: Place the apple slices in a large bowl and toss with 2 tablespoons of lemon juice. This prevents the apples from browning and adds a slight tang to balance the sweetness of the filling.
  3. Coat the apples with sugar and spices: Add ½ cup of brown sugar, 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt to the apples. Toss the apples until they are evenly coated with the sugar and spices.

Step 3: Create the Apple Cider Glaze

  1. Combine cornstarch and apple cider: In a small saucepan, whisk together 1 tablespoon of cornstarch and ½ cup of apple cider until smooth. Cornstarch will help thicken the glaze, preventing the filling from becoming too runny during baking.
  2. Cook the mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 3-5 minutes. Once thickened, remove the saucepan from the heat.
  3. Add vanilla extract: Stir in 1 teaspoon of vanilla extract to the thickened cider mixture. This will add warmth and depth of flavor to the glaze.

Step 4: Assemble and Bake

  1. Layer the apple filling: Spread the prepared apple mixture evenly over the crust in the baking pan. Make sure the apples are evenly distributed so that every bar has a consistent filling.
  2. Pour the apple cider glaze: Pour the apple cider glaze over the apples, ensuring the glaze coats the apples evenly. This step adds moisture and intensifies the apple flavor.
  3. Add the crumb topping: Crumble the remaining one-third of the crumb mixture evenly over the apple filling. The crumb topping will become golden and crisp during baking, adding texture to the bars.
  4. Bake the bars: Place the baking pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Step 5: Cool and Serve

  1. Cool the bars: Once baked, remove the bars from the oven and allow them to cool completely in the pan. This ensures the filling sets properly, making it easier to cut neat slices.
  2. Slice and serve: Once the bars are fully cooled, use the parchment paper overhang to lift them out of the pan. Slice into squares or rectangles. Serve at room temperature or slightly warm. For an extra treat, top the bars with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

  • At room temperature: Store leftover bars in an airtight container at room temperature for up to 2 days.
  • In the refrigerator: You can also store the bars in the fridge for up to 5 days to extend freshness.
  • Freezing: For longer storage, wrap the bars individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight.

Notes

  • Apple Variety: The type of apples you use will significantly impact the flavor of your bars. For a more tart, flavorful filling, opt for Granny Smith apples. If you prefer a sweeter filling, try using Honeycrisp or Gala apples, or a combination of both.
  • Butter Temperature: Make sure the butter is cold and cubed before incorporating it into the flour mixture. Cold butter is essential for achieving a flaky crust and crumb topping. If the butter warms too much, the crust will turn out dense rather than flaky.
  • Cornstarch in the Filling: Don’t skip the cornstarch in the apple cider glaze, as it ensures the filling thickens properly. Without it, the apples may release too much juice during baking, leading to a soggy crust.
  • Storage: These bars are best served the day they’re baked, but leftovers can be stored in an airtight container at room temperature for up to two days or in the fridge for up to five days. For longer storage, freeze them for up to three months, making sure they are tightly wrapped to maintain freshness.