Apple Pie Bars |

Apple Pie Bars


I recently saw the recipe for these great Apple Pie Bars, and knowing I had just bought some juicy, crisp Granny Smith apples, knew this would be the perfect way to use them.

I have made many, many things from apples over the years, and have come to the conclusion that one can never make too many recipes from apples…especially in Fall. There’s nothing like sunny, crisp, dry days and cool nights.

I think even the flowers know that a long winter’s rest is coming, so they put on a show like none other. I don’t think my flowers have looked this good all summer!

Angel Wing Begonias |

These Apple Pie Bars from King Arthur Flour remind me of a free formed apple pie. Although the dough was easy to make, it was more forgiving if the dough was less than perfect. For me, I would increase the dough recipe some, as rolling out to the size made the dough somewhat thin, and if it were a little thicker would be easier to handle. I always roll my dough out between sheets of Half Sheet Parchment, sprinkled with a little flour, and then stick the rolled dough in to the fridge to chill before using. The dough peels right off of the parchment. These pre-cut half sheet parchment sheets are invaluable in the kitchen.

The addition of the Boiled Apple Cider gives the filling so much flavor with a little bit of tartness! You must try it. This stuff would be unbelievable in sauces, cake or cookie frostings, and what about a gravy for a pork roast? I used regular all purpose flour on the crust. I use Pie Filling Enhancer all the time, and it thickens pie fillings perfectly. Make sure you use Apple Pie Spice instead of just cinnamon. It adds the flavors of nutmeg and allspice, which definitely adds depth and a really good balance of flavor. The cook time was exact, cooking the thinly sliced apples perfectly.

I ALWAYS use my Apple/Corer/Slicer when using apples in any recipe. It whips up the 6 cups of sliced apples in 3 minutes, literally! Not to mention it slices the apples uniformly and very thinly, ensuring that all the apples cook the same. It is impossible to get the apples this thin and uniform when cutting by hand.

Apple Peeler/Corer/Slicer |

Go grab a cup of freshly brewed coffee, pull up a rocker on the porch, and enjoy the beautiful Fall color on the leaves of the trees. Oh, and a super delicious piece of Apple Pie Bar! Now that’s living!

Apple Pie Bar |

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Apple Pie Bar |

Apple Pie Bars

  • Author: A Foodie Affair
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 16 1x


  • Crust:
  • 2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 4 to 6 tablespoons ice water
  • Filling:
  • about 6 cup peeled, cored, and sliced baking apples; Granny Smiths are fine
  • 1/2 cup sugar
  • 1 teaspoon Apple Pie Spice
  • 2 tablespoons boiled cider
  • 3 tablespoons King Arthur Pie Filling Enhancer
  • pinch of salt
  • 1 tablespoon lemon juice
  • 1 large egg beaten with 1 tablespoon water (egg wash)


  1. To make the pastry: Combine the flour and salt. Work in the butter, then sprinkle in the water, mixing until cohesive.
  2. Form the pastry into two rectangles; wrap in plastic, and refrigerate for 1 hour.
  3. Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.
  4. To make the filling: Mix all the ingredients except the egg.
  5. Roll one piece of pastry into a 17″ x 7″ rectangle, trimming the edges. Roll the second piece into a 16″ x 6″ rectangle, trimming again.
  6. Place the smaller rectangle on the pan and brush with egg wash. Spread the filling over the pastry, leaving 3/4″-wide bare edges.
  7. Center the other piece of pastry over the apples and press down, crimping the edges to seal. Brush with the egg wash, and cut several vents, to allow steam to escape.
  8. Bake for 15 minutes, then reduce the heat to 375 F and bake for an additional 12 to 14 minutes, until golden brown.


To ensure that no filling leaks out of the pie, bring the edges of the bottom piece of dough up over the top edges before crimping and sealing.


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