Flaky Apple Pie Bars present apple pie flavor in a refined, sliceable format — tender layers of butter-rich pastry surrounding spiced apple filling. The crust’s delicate, layered crunch and the warmly aromatic filling make these bars a polished alternative to a classic pie. For a riff that adds caramel depth, compare techniques in our Caramel Apple Shepherds Pie Bars post to adapt glazes and baking times.
Why Make This Recipe:
- Effortless Yet Elegant: Simple assembly produces a dessert that looks composed and bakery-worthy.
- Minimal Ingredients: Pantry-friendly staples transform into layered texture and clear, focused flavor.
- Impressive Flavor: Brown sugar and warm spices lift the apples while a flaky, laminated-style crust keeps each bite crisp.
This version elevates ordinary apple bars by emphasizing laminated butter layers in the crust and a gently reduced apple filling. The result is contrast — a crisp, almost puffed top, a tender fruit interior, and a glossy finish that reads refined on the plate.
Ingredients:
Base (crust)
- 2 cups all-purpose flour — spooned and leveled.
- 1/2 teaspoon fine sea salt.
- 10 tablespoons unsalted butter, very cold and cut into cubes — keep chilled.
- 4–6 tablespoons ice water, chilled, added as needed.
Apple filling (sauce)
- 3 medium cooking apples (Granny Smith or Honeycrisp), peeled, cored and thinly sliced.
- 1/3 cup light brown sugar, packed.
- 2 teaspoons lemon juice.
- 1 tablespoon unsalted butter.
- 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg.
- 1 tablespoon cornstarch (mixed with 1 tablespoon cold water) — for gentle thickening.
- Pinch of fine sea salt.
Topping and finish
- 1 large egg, beaten with 1 tablespoon cold water (egg wash).
- 2 tablespoons granulated sugar for sprinkling.
- Optional: flaky sea salt or a light dusting of powdered sugar after baking.
Precision notes: butter should be very cold for flakiness; apples sliced uniformly (2–3 mm) for even cooking; chill dough briefly if it becomes warm.
How to Make Flaky Apple Pie Bars:
- Prepare the dough. In a large bowl, whisk flour and salt. Work cold butter into flour with a pastry cutter or two knives until pieces resemble coarse peas and some larger flakes remain. Add ice water, 1 tablespoon at a time, just until dough holds when pressed. Do not overwork. Tip: keep everything cold to preserve distinct butter layers; the dough should feel cool and slightly tacky, not sticky.
- Laminate lightly and chill. Turn dough onto a floured surface, press into a rough rectangle, fold into thirds like a letter, rotate 90°, and gently roll to a rectangle again. Wrap and chill 30 minutes. Mini-tip: a single fold creates visible flaky layers without full puff pastry labor.
- Make the filling. In a skillet over medium heat, melt 1 tablespoon butter. Add sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt. Cook 6–8 minutes until apples soften but hold shape and juices begin to thicken. Stir in cornstarch slurry until the mixture becomes glossy and coats the spoon. Sensory cue: the aroma should be warmly spiced and the apples bright but tender.
- Assemble the bars. Preheat oven to 375°F (190°C). Roll two-thirds of the chilled dough to fit a 9×13-inch pan, leaving a slight overhang. Transfer and press into the pan; dock lightly with a fork. Spoon the cooled apple filling into the crust, spreading evenly.
- Top and finish. Roll remaining dough to a thin rectangle and either lattice over the filling or lay as a single sheet. Seal edges and trim excess. Brush the top with egg wash and sprinkle with granulated sugar. Mini-tip: an egg wash will promote a glossy, golden crust and help sugar adhere.
- Bake and rest. Bake 30–40 minutes until the top is deep golden and juices bubble along the edges. The crust should be crisp to the touch and fragrantly brown. Allow bars to cool at least 45 minutes in the pan so the filling sets before slicing. Professional tip: rotate the pan halfway through baking for even color.
How to Serve Flaky Apple Pie Bars:
Serve warm or at room temperature on long rectangular plates. Slice into neat bars and present with a quenelle of crème fraîche or a small scoop of vanilla bean gelato for contrast. For an elegant finish, drizzle a thin caramel ribbon and scatter microherbs or finely grated lemon zest to brighten the palate. For individual portions and a portable presentation, consider pairing with mini apple pies techniques to adapt size and garnish.
How to Store Flaky Apple Pie Bars:
Cool completely before covering to avoid sogginess. Room temperature: wrap tightly with plastic wrap for up to 2 days. Refrigerator: store in an airtight container for 4–5 days; bring to room temperature before serving to restore some flakiness. Reheating: re-crisp in a 325°F (160°C) oven for 8–10 minutes, or use a toaster oven — avoid the microwave, which softens the crust. For longer storage, freeze uncut bars wrapped in parchment and foil for up to 2 months; thaw overnight in the refrigerator and reheat in the oven.
Tips to Make Flaky Apple Pie Bars:
- Keep everything cold: chilled butter and a cool work surface preserve flaky layers.
- Slice apples uniformly: even thickness ensures consistent texture and prevents some pieces from turning mushy.
- Let the filling cool slightly before assembling to avoid melting the crust’s butter layers.
- Use an egg wash and coarse sugar for a glossy, crisp top that frames the filling.
- If juices threaten to overflow, line the pan with a rimmed baking sheet to catch drips.
Variation (if any):
- Upgrade the apples: mix half Honeycrisp with half Tart Pink Lady for balanced sweetness and acidity.
- Nutty finish: scatter toasted sliced almonds or chopped hazelnuts over the top before baking for crunch.
- Boozy accent: stir 1 tablespoon apple brandy or dark rum into the filling for depth.
- Decadent glaze: brush a thin apricot jam glaze when bars are warm for a shiny, professional finish.
FAQs:
What apples are best for these bars?
Choose firm, tart or semi-tart apples like Granny Smith, Honeycrisp, or Pink Lady. They hold shape and balance the sugar.
Can I make the dough ahead of time?
Yes. Dough can be wrapped and refrigerated up to 48 hours or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.
How do I prevent a soggy bottom crust?
Precook the filling slightly to reduce excess juice, chill filling before assembling, and ensure the oven is fully preheated. A thin layer of ground nuts or fine breadcrumbs sprinkled on the bottom crust can also absorb stray moisture.
Can I make these gluten-free?
Yes — substitute a reliable 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding agents. Expect slightly different flake and color.
Conclusion :
Flaky Apple Pie Bars marry the rustic charm of apple pie with a refined, sliceable presentation. The layered, butter-rich crust provides crisp, tactile contrast to a warmly spiced, glossy apple filling — a composition that reads as both simple and thoughtfully elevated. Share your plated bars with a small dollop of crème fraîche or a single scoop of vanilla gelato to emphasize flavor contrasts and textures. If you’d like technique inspiration or a different finish, see EatingWell’s Flaky Apple Pie Bars for another polished approach. Leave a comment about your variation and share a photo on social media — how would you make this dish your own?
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Flaky Apple Pie Bars
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
A refined, sliceable take on classic apple pie featuring a flaky, layered crust and spiced apple filling.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon fine sea salt
- 10 tablespoons unsalted butter, very cold and cut into cubes
- 4–6 tablespoons ice water, chilled, added as needed
- 3 medium cooking apples (Granny Smith or Honeycrisp), peeled, cored and thinly sliced
- 1/3 cup light brown sugar, packed
- 2 teaspoons lemon juice
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Pinch of fine sea salt
- 1 large egg, beaten with 1 tablespoon cold water (egg wash)
- 2 tablespoons granulated sugar for sprinkling
- Optional: flaky sea salt or powdered sugar for garnish
Instructions
- Prepare the dough: In a large bowl, whisk flour and salt. Work in cold butter until resembling coarse peas. Add ice water as needed to form a cohesive dough.
- Laminate lightly and chill: Roll dough into a rectangle, fold into thirds like a letter, rotate, and roll again. Wrap and chill for 30 minutes.
- Make the filling: Melt butter in a skillet, add apples, brown sugar, lemon juice, cinnamon, nutmeg, and salt; cook until apples soften. Stir in cornstarch slurry until glossy.
- Assemble the bars: Preheat oven to 375°F (190°C). Roll two-thirds of the dough into a 9×13-inch size, press into the pan, and dock with a fork. Fill with apple mixture.
- Top and finish: Roll remaining dough to cover filling, seal edges, and brush with egg wash. Sprinkle with sugar.
- Bake and rest: Bake for 30–40 minutes until golden. Cool for at least 45 minutes before slicing.
Notes
Keep butter very cold to ensure flakiness and chill dough briefly if it warms. Optionally, serve with crème fraîche or gelato.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg