These Bars Are Way Easier Than Classic Apple Pie
If you're looking for a perfect apple dessert for fall, the search ends here! These apple pie bars are made with a buttery shortbread dough that's used in both the base crust and the crumbly streusel topping. Fair warning: You might enjoy these bars even more than a traditional slice of homemade apple pie, and who could blame you? They're so much easier to serve to a crowd than classic pie and simpler to make too, thanks to the fool-proof crust. If you want to switch things up, try swapping the glaze for a drizzle of rich, gooey caramel sauce. These bars about to become your most requested fall dessert!
How do you get apple pie bars out of the pan easily?
The key is to use parchment paper. First spray the pan with cooking spray, then line it with parchment paper—the spray helps the parchment stick to the pan so it doesn't move around while your pressing in the crust. Once baked and cooled, just grab the edges of the parchment like handles to lift the bars out of the pan.
Why do apple pie bars call for vinegar?
Vinegar will keep apples from browning quickly! In fact, many apple recipes will call for tossing the apples in something acidic like vinegar or lemon juice to preserve their bright, crisp color.
What's the best way to serve apple pie bars?
The best thing about these bars is they're delicious cold, room temperature, or warm! If you want to go the warm route, simply heat a bar up in the microwave for a few seconds. Add a scoop of ice cream on top for an extra decadent dessert!
What are the best apples to use in apple pie bars?
No surprise here, but the best apples for apple pie work in these dessert bars. The most important thing to remember in picking out types of apples is how well they stand up to the heat of an oven. In other words, you want apples that maintain their structure during baking rather than turning to complete mush. The two types of apples used in this recipe (Granny Smith and Honey Crisp) not only hold up remarkably well in baking, but the combination provides a perfect balance of tart and sweet flavors. Other apples you could consider substituting include: Gala, Pink Lady, Jonagold, and Braeburn.
What is in apple pie spice?
Even if you don’t already have apple pie spice in your cabinet, chances are, you have most (if not all) of the individual spices that make up the iconic blend: cinnamon, nutmeg, allspice, and cardamom.
Do apple pie bars need to be refrigerated?
Like a classic apple pie, apple pie bars can be stored at room temperature for up to 2 days if they are unglazed. Apple pie bars that are already drizzled with a cream cheese glaze should be kept in the refrigerator from day one.
Can apple pie bars be frozen?
These, apple pie bars can be kept in an airtight container in the freezer for up to three months. For the best results, freeze only unglazed dessert bars. Thaw the bars are room temperature and add the glaze just before serving.
Yields: 12-16 servings
Prep Time: 40 mins
Total Time: 2 hours 40 mins
Ingredients
Crust and Topping
Nonstick cooking spray
2 c.
unsalted butter, softened
3/4 c.
granulated sugar
3/4 c.
light brown sugar
1 1/2 tsp.
vanilla extract
4 c.
all-purpose flour
1 tsp.
salt
1 c.
chopped pecans
Filling
3
large Granny Smith apples, peeled and thinly sliced
3
large Honey Crisp apples, peeled and thinly sliced
1 tbsp.
apple cider vinegar
1/4 c.
light brown sugar
1 tbsp.
cornstarch
1 1/2 tsp.
apple pie spice
Pinch of salt
Glaze
3 tbsp.
pure maple syrup
1 tbsp.
unsalted butter
1 oz.
cream cheese, softened
3/4 c.
powdered, sifted
1 tbsp.
milk or heavy cream
Directions
For the crust and topping: Preheat the oven to 350˚F. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper. (This will make it easier to lift the pie bars out of the pan after baking.)
In a large bowl using an electric mixer, beat the butter, sugars, and vanilla until combined and airy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt to the bowl and mix on low speed until combined.
With lightly moistened hands, press about 3/4 of the crust mixture along the bottom and slightly up the sides of the prepared pan. Refrigerate for 15 minutes. Place the remaining 1/4 of the crust mixture (about 1 1/2 cups) in the refrigerator until needed.
Transfer the pan to the preheated oven and bake until the crust is golden brown, 20 to 25 minutes. Place on a wire rack to cool.
For the filling: In a large bowl, toss the apple slices with the vinegar. Add the brown sugar, cornstarch, apple pie spice, and salt, and toss well to coat. Spread the apples evenly over the crust, leaving a small border around the edges.
Tear the reserved crust mixture into small pieces. Using your hands, combine the pecans with the dough and scatter the mixture evenly over top of the apples. Bake for 1 hour, rotating the pan halfway through, until the apples are fork tender and the topping is golden brown. Cool completely in the pan, about 1 to 2 hours
For the glaze: In a medium bowl, combine the maple syrup, butter, cream cheese, powdered sugar, and milk or cream. Whisk until combined and smooth. Once the bars are cool, lift from the pan using the parchment paper overhang and place on a cutting board. Drizzle evenly with the glaze. Cut into squares and serve.
Tip: You can use any variety of baking apples—this recipe needs six large apples or three pounds total.
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