Let me tell you about these apple pie bars – they're just what you need when you want all the goodness of apple pie without the fuss.
I've been making these for years, and they're a real keeper. Think of them as apple pie's practical cousin who shows up at every bake sale and family gathering because they're so easy to transport and serve.
The secret's in that buttery shortbread base – no rolling pin needed, just press it right into the pan. Then we pile on those apples (I like Granny Smiths, but you use whatever's good at the store), give them a good toss with cinnamon and sugar, just like we've always done. Top it all off with a simple vanilla glaze that sets up nice and proper.
You know how sometimes you just want a little something sweet without going through all the trouble of a whole pie? That's exactly what these bars are for. They're mighty fine with a cup of coffee, and they'll sit pretty on your counter for a few days – though they rarely last that long in my house. No fancy tricks here, just good, solid baking that works every time.
Recipe
Glazed apple pie bars combine the beloved flavors of traditional apple pie with the convenience of a handheld dessert. These portable treats feature a buttery shortbread-like crust, topped with tender cinnamon-spiced apples and finished with a sweet vanilla glaze that sets to create the perfect finish.
The history of apple pie dates back centuries, much like the classic gingerbread cookies that have become a holiday staple, reflecting the rich tradition of baked goods enjoyed during festive seasons traditional holiday treat.
These bars are ideal for potlucks, bake sales, or any occasion where you want the taste of apple pie without the fuss of a traditional pie. The layered dessert can be made ahead and stays fresh for several days, making it a practical choice for busy bakers who want to prepare treats in advance.
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ cup granulated sugar
- ¼ teaspoon salt
- 4 large apples, peeled and thinly sliced
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup brown sugar
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper. Combine flour, cold butter, granulated sugar, and salt in a food processor until crumbly, then press into the prepared pan. Bake for 15 minutes.
Meanwhile, mix sliced apples with cornstarch, cinnamon, nutmeg, and brown sugar. Layer apple mixture over the pre-baked crust and bake for an additional 25-30 minutes. Once cooled, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over bars. Allow glaze to set before cutting into squares.
For best results, choose firm baking apples like Granny Smith or Honeycrisp, as they hold their shape during baking and provide the right balance of sweetness and tartness. The bars can be stored at room temperature for up to 3 days or refrigerated for up to a week. If the glaze becomes too thick while preparing, add milk one teaspoon at a time until reaching desired consistency.
Fresh apple pie in an easy-to-serve bar form combines the best of two dessert worlds. While traditional apple pie dates back to medieval England, these glazed bars offer a modern twist that's perfect for potlucks, bake sales, or casual gatherings.
The buttery shortbread-style crust provides a sturdy base for the spiced apple filling, while the sweet glaze adds an extra layer of indulgence that the classic pie doesn't have. These bars solve the common dilemma of serving pie at informal events – no plates or forks required, just grab and go.
Conclusion
Good old-fashioned apple pie bars with a sweet glaze – what's not to love? I've been making these for years, and they're just the ticket when you want pie flavor without all the fuss. The shortbread bottom is sturdy enough to hold in your hand (no plate needed!), and the apple filling is just like what you'd find in a regular pie, only neater to eat. I make these when the grandkids visit, and there's never a crumb left. Just layer everything nice and even, and don't skimp on the apples – you want them piled up good and proper. The glaze on top might seem fancy, but it's dead simple to make. Trust me, once you've tried making pie this way, you'll wonder why you didn't do it sooner. Perfect for potlucks too, since they travel well in a tin.