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.

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 to 375*

In a mixing bowl combine the flour and 3 tbsp sugar

Using a pastry cutter combine the butter or shortening with the flour until it forms a crumby type of dough

Add egg yolks and milk in a bowl and beat to combine

Pour this mixture into the flour mixture and combine until a dough is formed

Reserve ¼ of the dough (for the topping)

Press the remaining dough into the bottom of a 9 x 13 baking pan, that has been greased

Place the apples on the top of the dough

Cover the apples with the mix of sugar, brown sugar and cinnamon

The remaining dough can be mixed with the ingredients listed and then crumbled on the top of the apples

Bake for 40 minutes and set aside to cool before cutting 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.

Nutition Information:

YIELDS: 24 | SERVING SIZE: 1

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.