Apple Pie Bars


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Why not turn fresh apple pie into more manageable bars with this recipe?

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Serving Size / Yield

24 bars


  • 4 C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 C. shortening
  • 4 egg yolks
  • 2 Tbs. lemon juice
  • 8 Tbs. cold water
  • 7 C. apples, peeled and finely chopped
  • 2 C. sugar
  • 1/4 C. all-purpose flour
  • 2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 C. confectioners' sugar
  • 1 Tbs. milk
  • 1 Tbs. lemon juice

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In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge. In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting.

Yield: about 2 dozen.

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