September 24th, 2015

Apple Pie Bars



It happens every year in September – a deep craving for fall!  Of course that includes apple pie and all the wonderful flavors fall has to offer.  I love these Apple Pie Bars for any gathering; the taste of apple pie in an easy to serve bar.



You can serve them as is, or to take things completely over the top, serve them warm out of the oven with a scoop of ice cream and a drizzle of caramel!




For more great Apple Goodness, check out our favorites here!




Apple Pie Bars


1 recipe pie crust for double crust – here’s my favorite or use your own
5 cups Granny Smith apples, peeled, cored, and diced
1 tablespoon lemon juice
1/2 cup flour
1/2 cup sugar
1/4 cup brown sugar, packed
1  teaspoons cinnamon
1/4 teaspoon nutmeg
1 egg white
1 tablespoon sugar

Pie Topping
1 tablespoon sugar
1/4 teaspoon cinnamon

Glaze (optional)
1/2 cup powdered sugar
1 tablespoon milk


Preheat oven to 350 degrees.

Place diced apples in a large mixing bowl.  Add lemon juice and toss to coat.  In a small bowl, whisk together flour, sugar, brown sugar, cinnamon, and nutmeg.  Pour the mixture over the apples and toss until evenly coated.

Divide pie dough into 2 equal portions. Roll one portion into a 14×10 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13×9 inch baking tray ( fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it’s original shape to cover entire baking dish) and bring the extra up the sides of the tray.   Pour the apple mixture over pie crust. Roll remaining dough into a 13 1/2 x 9 1/2 inch rectangle and place rolled dough over apples and crimp the edges.*

In a small mixing bowl whisk egg white until foamy, brush egg white over top pie crust to coat lightly. In a separate small mixing bowl whisk together the 1 tablespoon of sugar and 1/4 tsp cinnamon. Sprinkle cinnamon sugar mixture evenly over top pie crust. Bake in preheated oven 45-55 minutes or until golden brown and apples are tender when pierced with a toothpick. Remove from oven and allow to cool an hour.

To add the glaze, whisk the powdered sugar and milk until smooth.  Add a tiny amount of additional milk if needed.  Drizzle over bars and allow to set before cutting.  Or serve warm (about thirty minutes after removing from oven) and top with vanilla ice cream and a little caramel sauce.

*Note -if you are using a 13×9 dish, roll the first pastry to 13×9 and fit in the bottom of the pan.  Spread the apples 1/2 inch from the sides of the crust.  Place the second crust over the apples and tuck it down the sides of the pan and seal the two crusts together.

recipe adapted from Cooking Classy




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2 Responses to “Apple Pie Bars”

  1. Please clarify-under the “Pie Topping”
    you have listed 1 Tablespoon of sugar and 1/4 teaspoon of sugar. Should it read 1 Tablespoon of sugar and 1/4 teaspoon of cinnamon?

  2. Thanks for the heads up Vickie!! 🙂


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