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Thursday, July 23, 2020

Apple Pie Bars

These classic Apple Pie Bars taste like their apple pie cousin, but feed a crowd!
Plus, there are a few twists that take the pie up a notch.

Apple Pie Bars #applepie #sweetsavoryeats

This recipe comes from my Mom. She's been making these Apple Pie Bars for YEARS and I first showcased them here on this little food blog back in 2013 when I was pregnant with my third child.  She had come to visit that weekend {and let's be honest help me out} while the husband was on a hunting trip.

I was just thinking the other day about how we had either of our parents drive over when the kids were little to assist with things.  Any type of project or event required a babysitter!  Nowadays our kids have basically outgrown that, being almost 11, 9 and 6.

I kinda miss those days....mainly because when my Mom would visit she would get to work in the kitchen.

Apple Pie Bars #applepie #sweetsavoryeats

These Apple Pie Bars have always been a favorite.

Here's the thing. I love a good slice of pie, but be real, it only feeds eight!  This pan of bars can essentially feed 24.

That's three times the crowd if you're a math wizard.  I love a dessert that can feed the masses.  In fact, each and every time I had a baby she seemed to make these bars.  We always seemed to have visitors and it was an easy dessert to serve.  

Also, it's good to note that I use a 11x15 baking pan for this dessert. It seems to work the best. I just ordered this Wilton Cake Sheet Pan from Amazon and I'm loving it!  It's ideal for these bars. A 9x13 is just a tad snug....so try it in a bigger pan if possible.  Rimmed cookie sheets also work great.

Apple Pie Bars #applepie #sweetsavoryeats

I love how they are thin, yet filling.  How they have a secret ingredient that makes you wonder what on earth it's for {I still don't quite know, but god forbid I'm not going to leave it out to find out}.  

And did I mention the icing?

You don't even need a scoop of vanilla ice cream with this apple pie, because the icing does the trick.  It's thin with a hint of almond flavoring + a squeeze of lemon.  They taste so fresh!

Should I be chatting about these in late July?

Probably not. It breaks all food editoral rules.  But again, this is my blog and since people have flocked to this recipe for years, I figured it was time for an update.

Apple Pie Bars #applepie #sweetsavoryeats

Earlier this week I grabbed five apples from the crisper and got to work.  I wanted new photos for the blog and figured NOW is when I should do it...just in time for Fall to grace our lives in a couple months.

Pies don't have to be complicated folks.  That is the main reason I love this recipe so much.  The crust, by all means, is rustic.  There is no need to crimp and pinch and make sure every edge looks perfect.  Who cares!

The icing has the job of making it look pretty.

Apple Pie Bars #applepie #sweetsavoryeats

The dough is flaky, the apples are tender, the spices are on point, the icing tops it all off.  I've never met a person who doesn't ask for this recipe.  It's one people will want!  And it's one that many will request to bring again.

For good reason.

I hope you enjoy these Apple Pie Bars are much as we do.  So much so that when you get a hankering for apple pie you make these instead!

Apple Pie Bars

Apple Pie Bars
Yield: 24
Author: Ally
Prep time: 1 H & 20 MCook time: 40 MTotal time: 1 H & 60 M
Just like apple pie, but in bar form and with a twist! Plus a tasty icing on top that MAKES this bar. Great for parties and gatherings, everyone loves these!


For the Pie Dough
  • 2 1/2 cups flour
  • 1 cup shortening (I use Crisco)
  • 1 T sugar
  • 1 t salt
  • 1 egg yolk
  • 1/2 cup milk
For the filling
  • 5 apples, peeled and sliced thinly
  • 1 cup sugar
  • 1 T cinnamon
  • 2/3 cup cornflake cereal, crushed (Frosted Flakes also work fine)
For the icing
  • 1 cup powdered sugar
  • 2 T lemon juice
  • 1 t almond extract
  • 2 T milk (or enough to thin out the icing)


  1. Preheat the oven to 350 degrees.  Grease a 11x13 or 11x15 pan with cooking spray (this is the pan I use - 9x13 pans are just a bit too small, so find one that is bigger).
  2. In a bowl sift together the flour, sugar and salt.
  3. Cut in the shortening with a pastry blender or fork, until the mixture resembles coarse crumbs.
  4. Beat the egg yolk in a cup and add in enough milk (about 1/2 cup) to make this mixture 2/3 of a cup total.
  5. Add the egg/milk mixture to the flour mixture and combine into a soft dough. Divide this dough into two portions, pressing flat into plastic wrap and wrap it up. Place in the fridge for at least 1 hour.
  6. Remove the dough from the fridge and on a floured surface roll out the first ball of dough making it big enough to cover the bottom of the pan. Lay the dough into the pan. Cover this first layer of dough with the crushed cereal.
  7. Peel the apples and thinly slice them. Lay them evenly in rows over the first layer of dough. Mix together the sugar and cinnamon and coat evenly over the apples.
  8. Roll out the second ball of dough, again big enough to fit the pan and gently lay on top of the apples.  Tuck in the sides and pinch seams together. It does not have to look perfect as it will bake evenly. Gently cut slits in the dough to allow steam to escape.
  9. Bake the bars for 40 minutes.  Remove from the oven and allow to cool completely.
  10. For the icing whisk together the powdered sugar, lemon juice and almond extract.  Start adding a tablespoon of milk at a time until you get a thin icing consistency. Drizzle the icing over the bars and let set.
  11. Cut into 24 bars and keep covered.  Bars can be kept in the fridge for easy storage.



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  1. Loved this recipe, worked for Wilton for 19 years love to bake