Apple Pie Bars
Buttery apple pie bars made with a shortbread crust, cinnamon apple filling, golden crumble topping, and vanilla glaze.
Ingredients
Shortbread Crust and Crumble Topping
- 3 cups all-purpose flour spooned and leveled
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine salt
- 1 cup unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
Apple Pie Filling
- 3 pounds firm baking apples about 7 to 8 medium apples
- 3 tablespoons unsalted butter
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1½ tablespoons fresh lemon juice
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
Vanilla Glaze
- 1 cup powdered sugar
- 1½ to 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat the oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper and lightly grease any exposed areas.
- Whisk the flour, granulated sugar, brown sugar, cinnamon, and salt in a large bowl.
- Add the melted butter and vanilla. Stir until thick crumbs form.
- Reserve about 2 cups of the mixture for the topping. Press the remaining mixture firmly into the prepared pan.
- Bake the crust for 16 to 19 minutes, until set and lightly golden around the edges.
- Peel, core, and slice the apples approximately ⅛ to ¼ inch thick.
- Melt 3 tablespoons of butter in a large skillet over medium heat.
- Add the apples, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and salt. Cook for 6 to 9 minutes, stirring occasionally, until the apples begin to soften.
- Whisk the cornstarch and water in a small bowl. Stir it into the apples and cook for 1 to 2 minutes, until the liquid thickens.
- Remove the skillet from the heat and stir in the vanilla.
- Spread the apple filling and thickened juices evenly over the warm crust.
- Crumble the reserved dough over the apples.
- Bake for 35 to 43 minutes, until the topping is golden and the filling bubbles around the edges.
- Cool completely in the pan for at least 2 hours.
- Whisk the powdered sugar, milk, vanilla, and salt until smooth. Drizzle over the cooled bars.
- Allow the glaze to set, then lift the bars from the pan and slice.
Notes
Recipe Notes
- Use a combination of tart and sweet apples for a balanced filling.
- Do not fully soften the apples on the stove because they will continue cooking in the oven.
- Let the bars cool completely before cutting.
- For smaller party portions, cut the pan into 24 pieces.
- For clean edges, chill the bars briefly and wipe the knife between cuts.
- Store covered in the refrigerator for up to 5 days.
- Freeze unglazed bars for up to 3 months.
Estimated Nutrition Information
Serving size: 1 bar, based on 20 bars- Calories: 318
- Total fat: 15 g
- Saturated fat: 9 g
- Cholesterol: 38 mg
- Sodium: 103 mg
- Total carbohydrates: 45 g
- Dietary fiber: 2 g
- Total sugars: 27 g
- Protein: 3 g