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an apple pie bar on a small plate with a scoop of vanilla ice cream on top
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Apple Pie Bars

Soft, jammy, caramel-y cinnamon apples meet a buttery shortbread crust in these handheld apple pie bars that take just an hour to bake.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9 large or 16 small bars
Author Tessa Arias

Ingredients

For the shortbread crumble:

  • 1 1/2 sticks (170 grams) unsalted butter
  • 3/4 cup (150 grams) light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups + 3 tablespoons (263 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon baking powder

For the filling:

  • 3 large (700 grams) Granny Smith apples, peeled, cored, and 1/4-inch diced
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar
  • 2 tablespoons (30 grams) heavy cream
  • 2 tablespoons (29 grams) unsalted butter

Instructions

Make the shortbread:

  • Preheat the oven to 350°F. Line an 8 by 8-inch square metal baking pan with parchment paper, leaving an overhang.
  • In a large microwave-safe bowl, melt the butter. Once it's melted, add the brown sugar and vanilla, stirring to combine. Let cool until just warm. Add the flour, salt, and baking powder, stirring with a rubber spatula until a slightly sandy dough forms.
  • Press about three-quarters of the dough into the pan in an even layer. Bake for 10-12 minutes, or until the edges are just set but the center is still not cooked through.

Prepare the filling:

  • In a medium bowl, combine all the apple filling ingredients, except the butter. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture, then reduce the heat to medium and cook until the apples begin to soften and the liquid thickens, stirring frequently, about 8 minutes.
  • Pour the apples over the par-baked crust. Sprinkle the remaining crumble mixture evenly over the top.
  • Return to the oven and bake for another 28-30 minutes, or until the edges are golden. Let cool in pan completely on cooling rack for slicing and serving.
  • Store for up to 2 days at cool room temperature or in the refrigerator. Bars will slightly soften the longer they sit.

Video

Recipe Link

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