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The BEST Apple Pie Bars You’ll Ever Eat!

several apple pie bars cut into squares and placed on a marble counter

Yep, I realize this is a BIG statement. But when you make these you'll know that they really are the best apple pie bars you'll ever eat.

Raise your hand if you're excited for ALL the baking this month! There's something about a house that smells like cinnamon and nutmeg that just screams "Happy Holidays."

These apple pie bars are great for an easy dessert (just cut the squares smaller to feed a crowd!), breakfast (because the best part of baking are the breakfast leftovers) OR late afternoon snack served with this hot cocoa

Having people over for brunch?

Did your hubs invite the neighbors over for dinner?

Do your kids complain that there's NOTHING to eat?

See where I'm going with this?

Now go make them and be sure to tag your pics #amenuforyou so I can see your tasty creations!

Recipe from Ina Garten

The BEST Apple Pie Bars You'll Ever Eat!

Print Grocery List Print Recipe
Serves: Makes 12 bars Total Time: 3 hours (includes chilling time)

Ingredients

  • For the crust:
  • 1 pound unsalted butter, at room temperature (I HIGHLY recommend using European butter like Plugra or Kerrygold)
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup chopped walnuts (you can also use pecans)
  • 1 teaspoon ground cinnamon (for a sweeter cinnamon, use Saigon or Vietnamese cinnamon)
  • For the apple filling:
  • 1 1/2 pounds apples, peeled, quartered, cored, and sliced 1/8 inch thick (this usually is 3 large apples -- use Granny Smith, McIntosh, or Honeycrisp)
  • 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (usually 3 large -- use whichever variety you didn't use above)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (you can use ground nutmeg, but fresh has so much more flavor)
  • 4 tablespoons (1/2 stick) unsalted butter

Instructions

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Notes

TIPS TO MAKE THIS AHEAD OF TIME: The day before -- make the crust up to the blind baking. Cover the baked crust and store at room temperature. Store the remaining raw dough in plastic wrap in fridge. Also the day before -- cook the apples. Cover and store in your fridge. The day of: Add the apples to the crust, scatter with walnut/nut dough topping, and bake.

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