How to Make Apple Pie Bars

Are you looking for an apple bar recipe that will hit the spot this fall? We are super excited to be sharing this recipe from Jackie at Sweet Girl Treats! She started baking for her daughters and it turned into so much more! Her recipes just keep getting better and better! Her daughters are her taste testers and they sure are lucky.

She was kind enough to share this delicious Apple Pie Bar recipe with us.

Ingredients-

For the crust

3 ¾ cup all-purpose flour
1 ½ cups unsalted butter cold
1 tablespoon granulated sugar
1 ½ teaspoon salt
¾ cup ice water add more as needed

For the filling

10-12 apples thinly sliced and quartered about 12 cups
⅓ cup brown sugar packed
⅓ cup granulated sugar
3 tablespoons all-purpose flour
1 ½ teaspoons cinnamon
½ teaspoon lemon juice

For the frosting

2 cups powdered sugar
3-4 tablespoons water
1 teaspoon vanilla extract

Directions-

To make the crust

Place dry ingredients (flour, salt and sugar) in a large bowl and whisk together.
Cube the cold butter into 1-2 centimeter cubes and add to dry ingredients.
Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn’t be larger than a pea.
Add the water to the flour mixture and mix together until all of the dry ingredients have been coated. *I usually use my hands at the end of mixing to make sure everything is well incorporated
Form the dough into a ball and cut it in half. Set one half aside.
Place the other half on a well-floured surface and roll it out in a rectangle shape, about ½ cm thick.
Place the dough over an ungreased ~9×13 cookie sheet. Set aside.

To make the filling

Preheat the oven to 375 degrees.
Peel and thinly slice apples into quarter-sized or larger pieces.
Place apples in a medium bowl and add remaining ingredients (sugars, lemon juice, flour). Use a spatula or wooden spoon to mix well.
Place the filling over the dough-lined pan and evenly spread it throughout.
Roll out the remaining dough into a rectangle shape (~½ cm thick) and carefully place it over the apple filling.
Leave an excess of ~1-inch of pie crust around the edge of the pan, trim off the rest.
Pinch the edges together and use your finger to crimp the edges, if desired.
Use a kitchen shears or knife to cut 6-8 holes throughout the top of the crust.
Bake for 50-60 minutes, or until the top and edges are browned and the apples are soft & bubbling.
Remove from the oven and let cool to room temperature.

To make the frosting

Place powdered sugar in a medium bowl and add vanilla extract.
Add 3 tablespoons of water and mix well. Add additional water, 1 teaspoon at a time, until you have reached desired consistency (the frosting should be drippy and spreadable).
Evenly spread the frosting over the cooled apple pie bars. Enjoy at room temperature or heat in the microwave!

For all of Jackie’s tips and tricks to perfect this recipe, visit her website here!

Looking to go pick your own apples? Check out our apple orchard directory here.