These Apple Pie Bars make for the perfect homemade treat, featuring a buttery crust, cinnamon-infused apples, and a portable bar design that’s good to go in less than an hour.
Imagine this: the pleasing aroma of cinnamon and warm apples swirling through your kitchen—it’s like fall is giving you a cozy hug. These Apple Pie Bars capture everything you love about classic apple pie—whether it’s the tart apples, the rich buttery crust, or the sugary crumb topping—and morph it into an easy-to-serve bar. How did this come about? Well, during a weekend-long soccer tournament, I needed something that could take a car ride without losing its charm. A few sugar tweaks and some apple variety tests later (Honeycrisp, you won me over!), and we had this recipe. These bars bring out the spirit of festivity at Thanksgiving and are just as easy to whip up on a regular old Tuesday. Want to make them a bit healthier? Try coconut sugar or whole-wheat flour—you’d be surprised how little anyone notices!
Why You’ll Love These Apple Pie Bars
- Quick to make, coming together in under an hour—ideal when guests surprise you at the door.
- You can hold these bars in your hand—a definite upgrade from wrestling with pie slices.
- Experience the perfect union of a flaky crust and soft, cinnamon-touched apples.
- A fan favorite for events like potlucks, bake sales, or tucking into lunchboxes.
- Easy to tweak: go gluten-free, vegan, or add extra streusel on top.
- Yields 24 pieces perfect for gifting or freezing for later.
- Works with any crisp apple you fancy; think Honeycrisp, Granny Smith, or Gala.
- No need for any fancy gadgets—just a few bowls, a pan, and maybe your trusty pastry cutter.
Ingredients for Apple Pie Bars
- 2 cups (250 g) unbleached all-purpose flour (King Arthur is my go-to)
- ⅓ cup (65 g) granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (2 sticks / 227 g) cold unsalted butter, diced (Challenge or Kerrygold)
- 4 medium apples (around 2 lb / 900 g total), peeled, cored, thinly sliced (Honeycrisp or Granny Smith preferred)
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but adds a lovely depth)
- 1 tablespoon freshly squeezed lemon juice (keeps those apples vibrant)
- 1 tablespoon cornstarch (for thickening magic)
- ½ teaspoon pure vanilla extract
- Pinch fine sea salt
Tip: Opt for firm, tart apples—this keeps the filling nicely textured.
Directions to Bake Apple Pie Bars
- Fire up your oven to 350°F (175°C) and prep a 9×13-inch baking pan with a bit of grease or parchment paper, making sure there’s enough overhang for easy lifting.
- In a large bowl, mix flour, sugar, and salt. Add the cold butter cubes, and with a pastry cutter (or a few swift food processor pulses), combine until you see a crumbly mix.
- Save roughly 1½ cups of this crumb mixture for topping. Press the rest firmly into your pan to form an even ¼-inch crust. If your fingers stick, a little water will fix it.
- Bake the crust for about 12 minutes, until the edges just start to turn a light golden color. No need to cool it completely, just let it sit.
- While that bakes, coat the apple slices with brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, vanilla, and a bit of salt. Make sure each piece is lovingly wrapped in flavor.
- Spread the apple goodness over the pre-baked crust, gently pressing to blend flavors. That cozy steam from the crust helps this along.
- Scatter the reserved crumbs over the apples, covering all gaps, and gently press to let the streusel nestle into the filling.
- Pop it back into your oven for 30–35 minutes until you see bubbling at the edges and the top gets that beautiful golden brown hue. Have foil on standby in case of rapid browning.
- Allow to cool completely on a rack, then chill in the fridge for at least an hour—that’ll make slicing a breeze. Use a sharp knife dipped in hot water for perfect cuts.
Servings & Timing
- Yield: Makes 24 bars (2-inch cute squares)
- Prep Time: 20 minutes (Yes, that’s including apple slicing!)
- Bake Time: 45 minutes in total (both crust and bars)
- Chill Time: Give it an hour in the fridge to slice firm pieces
- Total Time: Around 2 hours (counting cooling time)
Variations
- Maple & Chai Spice: Replace the brown sugar with ¼ cup of pure maple syrup and throw in ½ teaspoon of chai spice mix.
- Caramel Drizzle: Warm up ½ cup of either store-bought or homemade caramel sauce and drizzle it over the bars once they’ve cooled.
- Gluten-Free: Just swap out for a 1:1 gluten-free flour blend and add ¼ teaspoon of xanthan gum.
- Oat Streusel: Toss in ½ cup of old-fashioned oats to the reserved crumb for a fun chew.
- Vegan Version: Use solid coconut oil or vegan margarine instead of butter and switch brown sugar for coconut sugar.
Storage & Reheating
Stash leftover Apple Pie Bars in the fridge in an airtight container for up to 5 days. If you’re looking to save them for longer, wrap each bar tightly in plastic, then toss them in a freezer bag for up to 3 months. To enjoy later, either thaw in the fridge overnight or pop them straight from the freezer into a 300°F oven for about 10 minutes. These bars are a dream for making ahead—bake once and enjoy them throughout the week.
Notes
I’ve found that keeping both the butter and apples chilled until the very last moment helps keep things crisp. Notice some extra liquid pooling? Just let the cornstarch do its thing for five minutes. For a richer taste, brushing the edges of the warm crust with a bit of melted butter right after baking works wonders. And if you adore a cinnamon punch, sprinkle an extra ½ teaspoon into the apple mix—it’s just enough to elevate the flavor.
FAQs
Q: Can I use frozen apple slices?
A: You bet! Just make sure to thaw them completely, drain any excess liquid, and pat dry so they don’t turn your bars mushy.
Q: How will I know when these bars are ready?
A: Look for that golden-brown top with the apple filling bubbling along the edges—your masterpiece is done!
Q: Can I get these ready ahead of time?
A: Definitely—just bake, chill, and cover. They’ll stay fresh for 5 days in the fridge or months in the freezer.
Q: What if my sweet tooth doesn’t want anything too sweet?
A: Trim back the brown sugar by a couple of tablespoons or trade half for coconut sugar for a gentler touch of sweetness.
Q: Any tips for an even crisper topping?
A: After baking, give the bars a quick broil for 1–2 minutes (watch like a hawk!) to crisp up the streusel.
Q: Can I make a bigger batch of this scrumptiousness?
A: For sure—just double everything and divide between two pans or a 9×17-inch slab pan, adjusting bake time by 5–10 minutes.
Q: Got a gluten-free option?
A: Yes indeed—grab your favorite 1:1 gluten-free flour blend and toss in a smidge of xanthan gum for good measure.
Conclusion
These Apple Pie Bars blend the nostalgic flavors of a traditional pie with the straightforwardness of a bar, offering a taste of home that’s hard to beat. Try them out this weekend and share your creations by leaving a comment below or tagging me on Instagram @YourFriendlyBaker with #ApplePieBars. Fancy more cozy delights? Check out my recipes for Pumpkin Spice Latte Cupcakes or Slow-Cooker Pear Cobbler!
Apple Pie Bars
Ingredients
- 2 cups unbleached all-purpose flour I like King Arthur
- ⅓ cup granulated sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter cold, cut into cubes (Challenge or Kerrygold)
- 4 medium apples peeled, cored, thinly sliced (Honeycrisp or Granny Smith)
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon freshly squeezed lemon juice (prevents browning)
- 1 tablespoon cornstarch (for thickening)
- ½ teaspoon pure vanilla extract
- Pinch fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment, leaving an overhang for easy removal.
- In a large bowl, whisk together flour, granulated sugar, and salt. Add cold butter cubes. Using a pastry cutter (or five quick pulses in a food processor), work butter until mixture resembles coarse crumbs.
- Press the crumbs firmly into the bottom of the pan to create an even ¼-inch crust. Bake for 12 minutes or until the edges just start to turn light golden.
- Toss sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, vanilla, and salt. Spread the apple mixture evenly over the warm crust.
- Sprinkle the reserved crumb topping over the apples, covering gaps. Press gently to poke the streusel into the filling.
- Return to the oven and bake for 30–35 minutes, or until the filling bubbles at the edges and the top turns golden brown. Cool completely before slicing.
