Apple Pie Bars
Confession: I admit to taking a couple shortcuts from the original recipe. First, I used store bought pie dough. (gasp!) Second, I omitted the vanilla glaze. (double gasp!) Both were done to make the process a little shorter, and a little less messy for a hand held dessert. If you plan on serving these to kiddos, meant for grabbing and running off with it in hand, the glaze may wind up in places you don’t want. However, if you are a baker by nature, I am sure the homemade dough would be wonderful, and a vanilla glaze is always a winner. Either way, it’s a tasty treat!
Servings Prep Time
12people 30minutes
Cook Time
50-60minutes
Servings Prep Time
12people 30minutes
Cook Time
50-60minutes
Ingredients
Apple Filling
Apple Bar Topping
Instructions
  1. Preheat oven to 350 degrees F. Spray bottom of 9×13 inch baking dish with cooking spray.
  2. Peel, core, and dice apples into bite-sized pieces.
  3. Add lemon juice to apples and toss to coat (this will help prevent browning while you prepare the rest of the filling, and give a nice additional tang to the already tart apples). Add vanilla and toss to coat.
  4. Sift together dry ingredients (flour, granulated sugar, brown sugar, cinnamon & nutmeg) to ensure they are fully incorporated.
  5. Add spice mixture to apples.
  6. Toss apples to coat completely with spice mixture.
  7. Roll out first pie crust and place in bottom of baking dish. Top with apple mixture.
  8. Top apple mixture with additional pie crust, tucking in sides to create a barrier for the apples so that they don’t bubble up too much during baking.
  9. Brush the top of the crust with egg white. This will help create a brown, crusty top.
  10. Sprinkle additional spice mixture over top of egg wash.
  11. Bake at 350 degrees for 50-60 minutes, or until top is golden brown. Keep an eye on it to make sure it doesn’t over bake (as my oven is prone to do).
  12. If serving hot (which is soooo good, btw), be sure to have some vanilla ice cream handy!
  13. If not serving immediately, allow to cool completely and refrigerate for at least 2 hours to chill. Cut into 12 pieces and allow the stampede to grab ’em and go!
Recipe Notes

What I love about this particular recipe is that you could use any stone fruit in place of the apples.  Pears, peaches, plums or other fruit that hold up to baking would be great substitutes.  That means that whatever may be in season can be in your hot little hands in no time!

 

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