Flaky Apple Pie Bars
Flaky Apple Pie Bars offer a delightful twist on traditional apple pie, combining the flavors of a classic dessert into portable, easy-to-serve bars.
With a buttery crust, layers of thinly sliced Granny Smith apples, and a crumbly pecan-studded topping, these bars are perfect for any occasion from picnics to holiday gatherings.
The recipe balances sweet and tart flavors with a hint of cinnamon, creating a comforting treat that pairs beautifully with a scoop of vanilla ice cream or a warm cup of coffee. Ideal for sharing, these bars are sure to become a favorite for family and friends alike.
Why You’ll Love This Recipe
Classic flavor, easy form: All the warmth of apple pie, made simpler and quicker.
Great for sharing: Makes 24 bars—ideal for parties, potlucks, and holidays.
Perfectly spiced: Cinnamon and two types of sugar bring out the apples’ natural flavor.
Flaky & buttery: The crust is tender and rich, thanks to egg yolks and butter.
Key Ingredients
Granny Smith apples: Their tartness balances the sweet filling and holds shape during baking.
Butter or shortening: Provides richness and makes the crust irresistibly flaky.
Brown and white sugar: Sweetens the filling and adds caramel-like depth.
Cinnamon: Gives the bars that cozy, classic apple pie spice.
Crushed pecans: Adds a toasty crunch to the crumb topping (optional but recommended).
Flaky Apple Pie Bars
Ingredients
Crust:
2 ½ cups flour
2 egg yolks
1 cup butter or shortening
2 tbsp granulated sugar
½ cup milk
Filling:
8 small Granny Smith Apples, peeled and cored, sliced thin
¼ cup brown sugar
½ cup white sugar
1 tsp cinnamon
Crumb topping:
Save some of the dough that you are using to make the bottom crust.
Add 1 tbsp brown sugar
Crushed pecans
1 tbsp white sugar
2 tbsp flour
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Make the Crust Dough:
In a large mixing bowl, stir together the flour and granulated sugar.
Using a pastry cutter or fork, cut in the butter (or shortening) until the mixture resembles coarse crumbs.
In a separate bowl, whisk the egg yolks and milk until smooth, then pour into the flour mixture. Mix until a soft dough forms.
Set Aside Dough for Topping:
Reserve ¼ of the dough to use for the crumb topping later.
Form the Crust:
Press the remaining dough evenly into the bottom of the prepared baking dish to form a crust base.
Add the Apple Filling:
Arrange the thinly sliced apples over the dough.
In a small bowl, combine the white sugar, brown sugar, and cinnamon, then sprinkle this mixture evenly over the apples.
Prepare the Crumb Topping:
To the reserved dough, mix in 1 tbsp brown sugar, 1 tbsp white sugar, 2 tbsp flour, and a handful of crushed pecans. Crumble the mixture over the apples.
Bake and Cool:
Bake for 40 minutes, or until the topping is golden and the apples are tender.
Allow the bars to cool completely before slicing into 24 squares.
Notes:
Crust: The crust is made with a combination of flour, butter or shortening, sugar, egg yolks, and milk. It’s important to mix the dough until it forms a crumbly texture before pressing it into the baking pan.
Filling: The filling features thinly sliced Granny Smith apples, a classic choice for baking due to their tartness and ability to hold their shape. They are layered on top of the crust and sprinkled with a mixture of brown sugar, white sugar, and cinnamon, adding sweetness and spice.
Crumb Topping: The reserved dough is used to create a crumbly topping that includes additional brown sugar, crushed pecans, white sugar, and flour. This topping adds texture and a nutty flavor to complement the apples.
Baking: Preheat the oven to 375°F and bake the bars for about 40 minutes until the crust is golden brown and the apples are tender. Allow the bars to cool completely before cutting into squares to ensure they set properly.
Serving: These bars are versatile and can be served warm or at room temperature. They make a wonderful dessert or snack, especially when paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. They can also be frozen for up to 1 month.
Variations: Feel free to experiment with different types of apples or adjust the sweetness level to suit your taste. Adding a drizzle of caramel sauce or a sprinkle of powdered sugar can enhance the presentation and flavor.
Greasing the Pan: Ensure the baking pan is well-greased to prevent the bars from sticking, making it easier to remove and cut them neatly.
Cutting: Use a sharp knife to cut the bars once they have cooled sufficiently. Wiping the knife clean between cuts will help to keep them looking neat.
Adaptability: This recipe can be adapted for different seasons by using other seasonal fruits like pears or berries, adjusting the spices accordingly for a delicious variation.
Kitchen Tools & Timing
Tools Needed:
Mixing bowls
9×13-inch baking dish
Pastry cutter or fork
Whisk
Measuring cups and spoons
Knife & cutting board
Timing:
Prep time: 25–30 minutes
Bake time: 40 minutes
Cool time: 30 minutes
Total time: ~1 hour 30 minutes
Recipe Swaps and Variations
Fruit swap: Use pears or a mix of apples and berries for a twist.
Nut-free: Omit pecans or use oats in the topping for texture.
Gluten-free: Use a 1:1 gluten-free baking blend.
Spice it up: Add nutmeg, allspice, or cloves for a deeper autumn flavor.
Add drizzle: Finish with a vanilla glaze or a dusting of powdered sugar.
How to Store Leftovers
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days—reheat slightly to bring back the flakiness.
Freezer: Freeze in layers with parchment between. Thaw at room temp or reheat in oven.
Food and Drink Pairings
Beverages: Hot apple cider, chai tea, cinnamon-spiced coffee, or dessert wine.
Dessert pairings: Serve with a scoop of vanilla ice cream, whipped cream, or caramel drizzle.
Meal idea: Great dessert after roasted pork, turkey, or autumn soups.
Nutition Information:
YIELDS: 24 | SERVING SIZE: 1
Calories: 231 kcal | Total Fat: 12.7 g | Saturated Fat: 6.9 g | Trans Fat: 0.4 g | Cholesterol: 41 mg | Sodium: 109 mg | Total Carbohydrate: 28.2 g \ Dietary Fiber: 1.4 g | Total Sugars: 13.1 g | Includes added sugars: 8.4 g | Protein: 2.8 g
Frequently Asked Questions:
Can I use something other than Granny Smith apples?
Granny Smith apples are recommended for their tartness and firm texture, but you can use other apples like Honeycrisp or Braeburn if you prefer.
Can I use margarine instead of butter or shortening?
Yes, you can substitute margarine for butter or shortening in the crust, but the texture and flavor may vary slightly.
How do I know when the crust is ready to be pressed into the pan?
The crust should be well-mixed and come together into a cohesive dough that holds its shape when pressed. It should not be too sticky or crumbly.
Should I peel the apples before slicing them?
Yes, it’s recommended to peel the apples before slicing them thin.
This ensures a smoother texture in the finished bars.
Can I omit the nuts in the crumb topping?
Yes, if you prefer, you can omit the crushed pecans from the crumb topping.
The topping will still add texture and flavor to the bars.
How should I store these bars?
Store the cooled bars in an airtight container at room temperature for up to 3 days.
They can also be refrigerated for longer storage.
Can these bars be frozen?
Yes, these bars freeze well. Wrap them tightly in plastic wrap or aluminum foil, then place in a freezer-safe container or bag. Freeze for up to 3 months.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour.
Keep in mind that whole wheat flour may result in a denser crust.
How should I adjust the baking time if I use a glass baking dish?
Reduce the oven temperature by 25°F (to 350°F) when using a glass baking dish.
Check for doneness at the original baking time and adjust as needed.
Can I drizzle icing on top of these bars?
Yes, you can drizzle a simple icing made with powdered sugar and milk over the cooled bars if desired.
It adds a sweet finish.