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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 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. 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.

Recipe Link

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