Apple Pie Bars Recipe (2024)

Shortbread Crust:

• ▢ 1 1/4 cup softened, unsalted butter
• ▢ 2/3 cup granulated sugar
• ▢ 2/3 cup brown sugar, packed
• ▢ 1 1/2 tsp. vanilla extract
• ▢ 2 1/2 cups All-Purpose Flour
• ▢ 1 tsp. salt
• ▢ 1/2 tsp. cinnamon

Apple Pie Filling:

• ▢ 6-8 apples (~3 lbs.) Mix of Granny Smith + Pink Lady (cored, peeled, thinly sliced (~1/4 inch thick))
• ▢ 1/3 cup granulated sugar
• ▢ 2 tsp. cinnamon
• ▢ 1/4 tsp. nutmeg (optional)
• ▢ 1 lemon, juiced (~ 2 Tbsp.)
• ▢ 2 Tbsp. cornstarch* (see notes)
• ▢ 1/2 cup water, as needed

Streusel Topping:

• ▢ 1 cup Old-Fashioned Rolled Oats (not quick cook or 1-minute)
• ▢ 1 cup brown sugar, packed (light or dark is fine!)
• ▢ 3/4 cup All-Purpose Flour
• ▢ 1/4 tsp. salt
• ▢ 1/4 tsp. cinnamon
• ▢ 1/2 cup chilled, unsalted butter cut into cubes

• Make the streusel topping first: In a medium sized mixing bowl, whisk together the rolled oats, brown sugar, flour, salt and cinnamon.

  1 cup Old-Fashioned Rolled Oats (not quick cook or 1-minute), 1 cup brown sugar, packed, 3/4 cup All-Purpose Flour, 1/4 tsp. salt, 1/4 tsp. cinnamon

  

• Cut in the chilled, cubed butter or mix with fingertips until the mixture comes together in clump

  1/2 cup chilled, unsalted butter cut into cubes

  

• Cover the streusel and place in refrigerator to chill while you prepare the shortbread crust and apple pie filling.

  

• Make the shortbread crust: In a large mixing bowl, whisk together the flour, salt and cinnamon. Set aside.

  2 1/2 cups All-Purpose Flour, 1 tsp. salt, 1/2 tsp. cinnamon

  See Also

  Best Ever Homemade Bread Recipe

  

• In a stand mixer fitted with a paddle attachment, cream the softened butter, white sugar and brown sugar together until creamy.

  1 1/4 cup softened, unsalted butter, 2/3 cup granulated sugar, 2/3 cup brown sugar, packed

  

• Add in the vanilla and then with the mixer on low gradually add in the dry ingredients.

  1 1/2 tsp. vanilla extract

  

• Press this into a 9×13 oven safe baking dish and refrigerate for 20 minutes (don't skip this step!).

  

• Preheat the oven to 375°F. Once chilled, bake for 18 minutes in the oven. Remove and let cool while you prepare the filling. Decrease the oven temperature to 350°F.

  

• Place the sliced apples in a large mixing bowl and mix in the sugar, cinnamon, nutmeg.

  6-8 apples (~3 lbs.) Mix of Granny Smith + Pink Lady, 1/3 cup granulated sugar, 2 tsp. cinnamon, 1/4 tsp. nutmeg (optional)

  

• Whisk together the lemon juice and cornstarch and add to apples. (This is the thickener). Pour the apple mixture into a large saucepan over medium heat and cook for 5-8 minutes or until apples soften. Stir occasionally and add water as needed so apples don't burn or scorch pan.

  1 lemon, juiced (~ 2 Tbsp.), 2 Tbsp. cornstarch*, 1/2 cup water, as needed

  

• Layer the apples over the shortbread crust.

  

• Top the apples with the streusel.

  

• Bake for 30-35 minutes. Let apple pie bars cool. Slice and serve as is or with vanilla bean ice cream!

  

• This recipe is adapted from Ina Garten. I’ve made a few small changes but nothing too significant.
• Streusel Topping can be prepared 1 day ahead to save time; keep chilled.
• Cook the apples on the stove until apples are soft and use a thickening agent like flour or cornstarch to transform the cooked fruit’s juices from runny mess to luscious, slice-able filling. Do not add too much thickener to your apple pie filling because it will turn it cloudy and pasty. Only need to cook for 5-8 minutes since apples will continue to cook in the oven.