Apple Pie Bars

We are still enjoying all the fantastic apples that are in season now. If you spend much time here, you know of my nemesis, the pie crust, and my struggles to make a pie without anyone [like me] throwing a fit because it doesn’t come out right. While I am working on that though, I am always on the lookout for things that are kind of like a pie, but with less swearing. These bars definitely fill the bill – they are super easy, very fruity and this recipe makes a lot, so they are perfect for a dessert for a crowd.

The two layers of the bars are prepared separately and then layered in the pan. We will begin with the apples. Combine, in a medium bowl:
5 cups of grated or finely chopped apples
1/4 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 tablespoons all purpose flour

In the bowl of your mixer, cream together
1 cup softened butter
1 & 3/4 cups granulated sugar
One at a time, add
4 eggs
zest of a medium lemon
Beat in
1/2 teaspoon salt
1 & 1/2 teaspoons baking powder
3 cups all purpose flour

Very lightly butter a large [13 x 17] sheet pan. Spread half of the dough mixture on the bottom. It will be a pretty thin layer, but be sure to get the entire bottom covered. Spread all of the apple mixture on top of the dough layer.Spread the remaining dough over the apple layer in uneven dollops, leaving gaps in between.Bake at 350 for about 45 minutes to an hour – how long will dpend on how heavy your pan is and how juicy the apples are. You want it to be nicely browned and the filling should be a little bubbly. Yum.You can serve this warm with a sprinkle of powdered sugar, but I cooled it completely and then drizzled the top with a bit of lemon glaze:
1 & 1/2 cups confectionery sugar
1 -2 tablespoon fresh lemon juice
Mix in the lemon juice, a little at a time until you get the right consistency.

See? Almost like a pie and you can make them in front of the grandkids without teaching them any new words their parents don’t want them to know.*   Enjoy!

*not that I would ever swear in front of my grandchildren, of course

This entry was posted in Bars, recipes and tagged , , . Bookmark the permalink.

11 Responses to Apple Pie Bars

  1. Kate says:

    I remember that cursing conversation in the van!
    And these cookies are awesome-looking! Love them.
    Pie crust is easy for me. But then, I use a box. There is no cursing with the box and nobody is the wiser and everyone wants the recipe. I don’t understand it.

  2. Donalyn says:

    Thanks Kate – Ellyn still doesn’t think it’s funny, for some reason ;)

  3. Emma says:

    Love these bars, especially with the icing drizzled over and I had to laugh at that conversation.

    I’m not overly keen on pastry, mine never looks like the pictures in my cookbooks, I prefer to think of it as … rustic.

  4. susan says:

    I have to take a dessert to a family supper this weekend-perfect! My uncle (90 years) loves apple desserts-thanks! A better looking choice than Apple Crisp.

  5. Donalyn says:

    Emma – mine looks rustic the same way a rusty old barbed wire fence does.
    susan – wonderful – hope everyone loves it!

  6. Flea says:

    Oh yum!

    My friend Magpie swears by lard for a crust. Freaked her out, initially, but now she wouldn’t be caught dead making a crust without it. Says it makes all the difference. I’ve yet to try it.

  7. susan says:

    Big Hit at the 90th Birthday party! Thanks

  8. Donalyn says:

    Flea – I have heard that and would not be squeamish about it – guess I should finally, really give it a try!
    susan – I am so glad- yay!

  9. These look like they would be great as a stand in for coffee cake for a holiday brunch or breakfast. Anything with apples – it’s hard to go wrong.

    I’m like you when it comes to pie crust. I have a pastry blender and a great rolling pin I call “the Man Tamer” but it’s been one of those cooking “challenges” forever for me. I think the problem is getting it from on the kitchen counter into the pie plate or pan.

    I will make the fanciest, most gorgeous cheesecake, or an apple crisp or a wonderful cake – but pie crust? Not so hot. Someday I’ll master it.

    In reply to Flea – I used to have a neighbor who used lard for her crusts. She swore by it and her pie crusts were really tender and flaky and good.

  10. Donalyn says:

    You’re right Denise – it would be wonderful in place of something like coffee cake. As for pie crust, I can cook just about anything under the sun, but pie crust still eludes me somehow. Nice to meet you too!

  11. Amanda says:

    Thees look wonderful. I made some blackberry pie bars last year that look just like these, they were so good! I bet these tasted fabulous!

Leave a Reply

Your email address will not be published. Required fields are marked *