Apple Pie Bars
- YIELDS
- 18 bars
- COOK TIME
- 40 Min
You'll be the "apple of your gang's eye" when you bake up these scrumptious Apple Pie Bars. Whether they eat them on the run, or savor them right at home, these portable treats are always a hit!
What You'll Need
- 1 cup (2 sticks) butter, softened
- 1/3 cup plus 1/2 cup sugar, divided
- 1 tablespoon sour cream
- 1 egg
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 3 Granny Smith apples, cored, peeled, and sliced thin
- 1 teaspoon ground cinnamon
- TOPPING
- 1/2 cup chopped pecans
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, beat butter and 1/3 cup sugar until creamy. Beat in sour cream, egg, and salt. Stir in flour until a soft dough forms. Spoon half the dough into bottom of baking dish and gently press down.
- In a large bowl, combine apples, remaining 1/2 cup sugar, and 1 teaspoon cinnamon; mix until apples are evenly coated. Distribute apples evenly over dough, then cover with remaining dough.
- In a small bowl, combine topping ingredients. Sprinkle over dough.
- Bake 40 to 45 minutes, or until golden brown. Let cool completely, then cut into bars.
Just a Suggestion!
- Serve these with ice cream and a drizzle of caramel sauce -- mmm! And speaking of caramel sauce, wanna make your own? Watch our simple how-to video and find out!
- These are great to take to a 4th of July picnic! We also love this No-Bake Strawberry Icebox Cake.
- For more simple Labor Day recipes, return to our collection page!
Read NextApple Cobbler Shortbread Squares
Nutritional InformationShow More
Servings Per Recipe: 18
- Amount Per Serving % Daily Value *
- Calories 202
- Calories from Fat 117
- Total Fat 13g 20 %
- Saturated Fat 6.9g 34 %
- Trans Fat 0.4g 0 %
- Protein 2.5g 5 %
- Amount Per Serving % Daily Value *
- Cholesterol 38mg 13 %
- Sodium 159mg 7 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 1.1g 4 %
- Sugars 6.9g 0 %
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veggievick 6763809
Sep 23, 2016
Yum! These are good.....not too sweet, and the apple and cinnamon combination make them so tasty. I didn't get the whole top covered with the dough, but no matter, because you can sprinkle the topping over any bare spots. I just sort of patted the dough over the top with a lightly floured hand. Will make again!
BeckySue
Aug 17, 2016
This doesn't look too hard. I like that you don't have to peel the apples. This saves time and effort with less waste and more nutrition. Sounds like a winner! And I just got some good cinnamon from Penzeys I've been wanting to try.
TheKiwiChef
Oct 07, 2015
I am always looking for recipes that are freezable for future use, or shipping during the holidays. Is it possible to begin including the storage/shipment capabilities for recipes? Thanks for all the wonderful recipes and helpful hints
Test Kitchen Team
Oct 08, 2015
Hello! - From time to time we do try and include tips on refrigerating/freezing recipes, but we'll try to do so more often. :) For this particular recipe, you can freeze them, but we do not recommend shipping them. They are too soft and may fall apart before they arrive. - Enjoy!
florencemularski 1 393008
Sep 05, 2015
can you make the dough for the apple pie bars ahead of time and either freeze it or refrigerate it for several days?
Test Kitchen Team
Sep 08, 2015
While we haven't tried making the dough and refrigerating it for use at a later time, we believe it may be able to work if refrigerated for just a couple of days, then filled with apple mixture and baked off. If you give it a try, please let us know how it turns out!
florencemularski 1 393008
Aug 27, 2015
question regarding the topping for the apple pie bars. Cant make out if you just dropped pieces of dough on top like a strussel or covered it with the crust like a regular pie crust?
Test Kitchen Team
Aug 28, 2015
We covered the apples by spreading the batter with a wet knife. Don't worry if the entire top is not covered completely, it will bake up fine. Enjoy!
mike960 4958855
Jul 10, 2015
I made these today and they were great. The only thing I changed was i added cinnamon and sugar to my crust no special amount and also 1/2 teaspoon more of sour cream served them warm with Caramel ice cream yum
Ms Anita B
Jul 04, 2015
After reading all the comments on this recipe, I edited it so I could understand it. The sugar seemed to be the most confusing issue. The orig. recipe said, "1/3 cup sugar, plus, 1/2 cup sugar, divided. My wording says, "Measure" 1/3 cup sugar, and, 1/2 cup sugar together. Divide into TWO equal parts. As I have checked the box I have not made this yet, because no one said it was to sweet, only they threw it out, would never make it again, it was to bland, needed salt, the recipe was printed wrong and needed corrected. It seems everybody who make the Apple Pie Bar ate it anyway. lol I guess now I'll make it with a lil' salt, the 1/3 cup plus the 1/2 cup sugar, divided and see it "I" eat the whole thing. haha
Test Kitchen Team
Jul 06, 2015
Hello! We apologize for the confusion! The recipe has been corrected to reflect the right amounts in the instructions. We hope you and your whole gang enjoy. :)
jackie2830
Jan 25, 2015
This was EXCELLENT! Tastes like an upscale deconstructed apple pie. My only complaint is, I wish I would have added a pinch of salt......truly missing in the finished dessert! I guess most people use salted butter when baking but for once I happened to have 2 sticks of unsalted and used them.....mistake! Salt REALLY does make a difference! Also, I wiped my hand with the paper wrapper from the softened butter instead of using water, to help spread the dough. Worked like a charm! Also, it should have said to just pinch clumps of dough for the top instead of patting it on. I tried to flatten/stretch in my hands first before placing on top. Oh well, it worked out anyway. DELICIOUS!
grannyblu
Jul 03, 2014
This recipe is a keeper no rolling out the dough and I just place little globs of dough on top just like the picture shows before sprinkling with the sugar-cinnamon mixture I am going to use this for my rhubarb I have frozen next time But the apples were heavenly
baspring
Feb 26, 2014
Very good. I will try other fruit fillings, also. To help spread the dough in this recipe, and other recipes, like pizza dough, etc., simply wet your hands and spread the dough. You may have to re-wet your hands, but this method works for me every time.
pollyb 2272446
Feb 21, 2014
These bars are easy to make and very tasty. This recipe is definitely a keeper!!!
Nursebettie
Feb 13, 2014
Very bland dough and very difficult to spread, especially the top layer. Finally tried to make the top like crumbles. After baking and tasting, threw the whole thing out. An expensive disappointment.
Ladyg1969 9977393
Feb 07, 2014
I wonder how this would be with cherry pie filling...May give it a try...
roynbarbi 9975190
Jul 22, 2013
Finally I have found a crust recipe that is so flaky and tasty...granted, it is rather hard to handle, but well worth it. After all, it has a whole cup of butter! The egg and sour cream make it extra flaky. I did add a dash of salt. The use of wax paper to handle the dough worked well, I did finally use my hands to press the dough into the pan. I used apples, but my next bake will be rhubarb and blueberry...you can use any fruit with this. I did add extra pecans, as a previous reviewer did. It is a definite keeper!
jackie2830
Feb 27, 2013
Delicious Seems like a deconstructed apple pie No crust to make roll out Just the right sweetness I used Golden Delicious apples which were on hand added double the pecans love them Perfect and going forward I may opt for this instead of a pie it was that tasty HOWEVER not the easiest dough to work with In fact spreading the first layer was almost impossible until I came upon a great help - put a piece of plastic wrap over the dough in the pan and use your hands to spread it It's very sticky so you'll never get it spread any other way as far as I can see For the top layer of dough I just pinched off pieces of it and put it here and there then did the plastic wrap thing again to get it smoothed but it will never completely cover In the photo it…Read More looks as if they did the same TOO BAD THEY DIDN'T MENTION THAT ISSUE Otherwise a great taste and a keeper
ckovach53 3124867
Jul 02, 2013
How was the crust were you able to pick up the pasty? I am looking for a recipe for apple pastry. It was made in a sheet pan and when cut you could pick it up in your hand and it didn't fall apart. It was delicious too.
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