Apple Pie Bars


Any day is a good day for apple pie, right? To me apple pie isn’t just a Fall and Thanksgiving dessert, I want apple pie all through out the year. Why have such a good thing only once a year? Also, why stick with an ordinary pie? I love turning things into bar form. These are everything you get in an apple pie but in perfect, hand hold-able, individual bars. These are one of my favorite things I’ve blogged yet. I’m so excited with how well they turned out. Sometimes the things I make for this blog can only be titled as an experiment (an obviously I don’t post them, in case you were wondering) because they end result doesn’t turn out how I want it to. These however, are something to brag about =). Just like a regular apple pie these do require a bit a work but I’m telling you it is so worth it! You can serve these warm with vanilla ice cream or allow them to cool almost entirely and drizzle them with the creamy vanilla glaze (it will remind you of a toaster struedle only a thousand times better. Got a craving for apple pie? You’re going to want to try these delicious Apple Pie Bars! Sweet, deliciously spiced, gooey apple filling is surrounded by a flavorful, flaky buttermilk crust then it’s finished with a delectable, silky vanilla glaze, do things get much better =)? Enjoy and share!


Apple Pie Bars

Yield: 12 generous bars or 24 mini bars


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 12 Tbsp salted butter , cold and diced into cubes
  • 1/4 cup +2 Tbsp buttermilk , chilled
  • 1 egg yolk
  • 2 1/4 lbs granny smith apples (about 6 medium apples)
  • 2 1/2 Tbsp orange juice
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg white
  • 1 1/2 Tbsp Raw Turbinado sugar
  • 1/4 tsp cinnamon

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 Tbsp half and half (milk could be substituted)
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. To prepare pie crust:
  3. In a large mixing bowl, whisk together 2 cups flour and salt. Cut butter into flour mixture with a pastry cutter or fork until mixture resembles coarse crumbs. Add buttermilk and egg yolk to mixture and stir until mixture comes together and you are able to form a ball. Cover bowl with plastic wrap and refrigerate dough while preparing apple filling.
  4. To prepare apple filling:
  5. Peel, core and dice apples into thin and small pieces. Place diced apples in a large mixing bowl. Add orange juice and 1 tsp vanilla and toss apples to evenly coat. In a separate mixing bowl, whisk together 1/2 cup flour, granulated sugar, light-brown sugar, 1 1/4 tsp cinnamon and nutmeg. Pour flour mixture over apple mixture and toss to evenly coat, set aside.
  6. To assemble pie:
  7. Divide pie dough into 2 equal portions. Roll one portion into a 13x9 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13x9 inch baking dish (the easiest way to do this is to fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish). Toss apple mixture once more and pour into baking dish over pie crust. Roll remaining dough into a 13 1/2 x 9 1/2 inch rectangle and place rolled dough over apples (folding and unfolding as previously noted). In a small mixing bowl whisk egg white until foamy, brush egg white over top pie crust (you will only need about half of the egg white). In a separate small mixing bowl whisk together 1 1/2 tbsp Raw Turbinado sugar with 1/4 tsp cinnamon. Sprinkle cinnamon sugar mixture evenly over top pie crust. Bake in preheated oven 50 - 60 minutes until golden brown and apples are tender when pierced with a toothpick. Remove from oven and allow to cool at least 30 minutes before cutting into squares. Drizzle with optional glaze or serve with vanilla ice cream. Store bars in refrigerator in an airtight container, rewarm in microwave if desired.

Vanilla Glaze

  1. Combine all ingredients in a small mixing bowl, whisk until smooth. Add an additional 1/2 Tbsp half and half if you'd prefer a thinner consistency.
  2. Recipe Source: Cooking Classy


  • Hambergoosa: Oh my gosh these look amazing! and you’re right anytime is a good time for apple pie, can’t wait to make these, thanks for all the great recipes! July 11, 2012 at 8:30pm Reply

  • Sarah: These look delicious! I agree – let’s eat apple pie all year round! July 11, 2012 at 11:17pm Reply

  • Kirsten Glasbergen: Yum! I’m definitely going to make these! July 12, 2012 at 6:02am Reply

  • Marie@Not Enough Cinnamon: Apple Pie is one of my favorite dessert, and I love the idea of the bars! What’s not to love?? Genius! July 12, 2012 at 7:45am Reply

  • ally: oh my gracious, these look perfect – too good to be true! thanks for sharing.
    xo July 12, 2012 at 9:02am Reply

  • Chung-Ah | Damn Delicious: Absolutely in love with these! These bars make it so easy for portion control :) July 12, 2012 at 9:38am Reply

  • kawaii_mon: They sell these at most bakeries here in Australia, and call them Apple Slices. Now I have a recipe to make my own, thanks for sharing! July 12, 2012 at 10:15pm Reply

  • Making Vanilla: Those look great! We’d love to try them with our homemade vanilla. July 14, 2012 at 8:55am Reply

  • Jo: This looks delicious and your pictures are amazing. Would love for you to share your photos with us at July 15, 2012 at 9:12am Reply

  • Anonymous: just making these now, the pix mixture wasnt enough for the apple mixture. So I added some more flour. waiting now :) July 17, 2012 at 11:21am Reply

  • qbdoll: I can’t wait to make these. They look soooo yummy. I know my family will love them! July 18, 2012 at 12:26pm Reply

  • Miami B: I’ve never made apple pie before but this is SO easy and SO delish! Great idea!! July 26, 2012 at 7:39am Reply

  • Lisa S.: Awesome recipe! My only “complaint” is that the crust was really dry. I’d highly recommend making these the day before you plan on serving them so that the crust has time to soak in the juices and take on a better consistency. The flavor is phenomenal, though! August 22, 2012 at 7:37am Reply

  • Anonymous: Hey Jaclyn,
    I found that there wasn’t enough pie crust to fit a 13×9 pan and when I managed to roll the dough out flat enough to fit, the crust turned out too thin and dry.
    The first time I ever made it, I used a smaller pan so the dough didn’t have to be rolled out as much and it was deliciously flaky! Should we be increasing the pie crust recipe to fit the 13×9 pan? And there didn’t seem to be enough liquid to hold the 2cups of flour together. What should I do? November 26, 2012 at 8:14am Reply

  • Miami B: Hi Jaclyn
    I find that the pie crust mixture is not enough to roll out to 2 layers in 9×13 pan. I managed to roll it out thin but turned out too thin after baking (and dry). The first time I made this, I used a smaller pan and the crust was delicious! What do you suggest? Should the dough mixture be increased in order to not have to roll it out as thin? November 28, 2012 at 7:46am Reply

    • Jaclyn: Hi Miami – please see the comment above, also if you want a thicker crust you could do 1 1/2 the recipe or even double depending on how thick you want it, you may need to bake it just a bit longer. Hope that helps! Thanks for your comment! November 30, 2012 at 11:25am Reply

  • Anonymous: Is the crust too dry because of the lack of liquids in the dough recipe? Should we add more water or another egg yolk? November 30, 2012 at 9:37am Reply

  • Jaclyn: If you find your dough to be too dry I would recommend adding more butter. I wanted mine dry because to me pie crust is meant to by somewhat dry and flaky and I was also taking into account the fact that the apples would add some liquids to the equation and I didn’t want a soggy crust I hate soggy crust =). I hope that recommendation helps though! November 30, 2012 at 11:24am Reply

  • Jeff: What is Raw Turbinado sugar? Never heard of it. April 7, 2013 at 6:47am Reply

    • Jaclyn: Please see next comment. April 7, 2013 at 10:08pm Reply

  • Anne Latshaw: What is turbinado sugar and what can I sub. for it? April 7, 2013 at 10:26am Reply

  • Sally: Can not wait to make this yummy dessert. April 9, 2013 at 5:30pm Reply

  • mary: How do I print recipe for apple pie bars? April 10, 2013 at 8:32am Reply

    • Jaclyn: You should be able to click on the print icon in the corner of the recipe template. Thanks for visiting Mary! April 11, 2013 at 11:02pm Reply

  • Hannah A.: Two questions, if I may:

    1) I don’t keep orange juice on hand; could I substitute apple juice? lemon juice?

    2) Do you know how much dough this recipe produces? (Equivalent to 1 bottom crust in a round pie plate, for example?) I am interested in using my own crust recipe, if doable.

    Thank you! June 24, 2013 at 8:17am Reply

    • Jaclyn: I would probably sub a combo of the lemon and apple as orange is somewhere in between the two. I don’t know how much the recipe makes I would just compare it to the ratios of your own recipe and go from there (like compare the flour amounts and so forth). Hope you love these! June 24, 2013 at 11:57am Reply

      • Hannah A.: Thank you for responding, Jaclyn! I will give it a go. :) June 25, 2013 at 10:28am Reply

  • judy: if you mix one tablespoon of cornstarch with one tablespoon of sugar and put on pie crust before adding any filling it will not get soggy. July 30, 2013 at 6:41pm Reply

    • Jaclyn: Thanks for the tip Judy! July 30, 2013 at 11:07pm Reply

  • Dee: .I freeze small amts. of fresh O.J. in small containers or could use ice cube trays for recipies requiring only small amts of juice September 9, 2013 at 4:59pm Reply

  • Nancy: Made these today and they are excellent. Crust was easy to roll out….I actually made the crust in my food processor. September 15, 2013 at 6:34pm Reply

    • Jaclyn: So happy you thought they were excellent Nancy! Thanks for your comment! September 19, 2013 at 11:13am Reply

  • Cindy: These look soooo yummy! Can I use puff pastry instead of making pastry for the crust? I much prefer the flakiness of puff pastry. September 17, 2013 at 6:13pm Reply

    • Jaclyn: That might work out okay, I might sure how the pastry would hold up as I haven’t tried it. The crust for these is more like a pie crust. September 18, 2013 at 6:43am Reply

  • Fall Recipe: Apple Pie Bars – Minnesota Girl in the World: […] quickly looked up recipes, and chose this one to begin creating my recipe.  Thank you to Cooking Classy for having an amazing recipe […] October 14, 2013 at 8:59pm Reply

  • Lisa Frank: Jaclyn,

    I wanted to let you know that I found your photos and full recipe posted on this site, with no credit to you:

    I thought the photo looked familiar, so I did a Pinterest search and found your original link.

    I am creating a Thanksgiving dessert recipe round-up and would like to ask permission to use one photo (I would watermark the photo with credit to you) and a link to this recipe and also to your blog homepage. Please let me know if that would be okay with you.

    Lisa Frank :) November 17, 2013 at 10:33pm Reply

    • Jaclyn: Hi Lisa thanks for letting me know! And yes you are welcome to use my photo, no need to watermark it just link back for the recipe please. November 24, 2013 at 2:01pm Reply

  • Britney: Just out of curiosity, could you use the canned apple filling? November 26, 2013 at 8:55am Reply

    • Jaclyn: I think that would work fine, I would maybe drain of a little of the liquid though (just depending on how much it has, if it seems like it has a lot). November 28, 2013 at 8:02pm Reply

  • Allison: Does that really say 12Tbsp of butter? Holy cow! December 27, 2013 at 7:43am Reply

  • judy: this looks yummy I love baking thanks March 28, 2014 at 4:52am Reply

  • Apple Pie Bars Recipe | Little Spice Jar: […] Cooling in the refrigerator allows the bars to be cut more neatly. Recipe slightly adapted from Cooking Classy and the rest of the internet. […] July 18, 2014 at 10:16am Reply

  • Apple Pie Bars | Tide and Thyme: […] Source: adapted from Cooking Classy […] October 10, 2014 at 7:18am Reply

  • Alanna: Made these tonight for a gathering of about 15 friends and they were a hit! Not too sweet, even with the glaze. Next time I will serve them with ice cream. We ate them warm, so not really a finger type square, but they were really good. I didn’t have any orange juice, so I used fresh squeezed lemon juice and they still tasted incredible. I also was in a hurry, so reduced the cooking time to 35 minutes and the pastry was cooked, tender and flaky and apples were just right. I will definitely be making them again! January 8, 2015 at 12:28am Reply

  • janice lucyk: i made the bars and man oh man were they good. i had to take over half to work so i wouldnt eat the whole thing. could peaches be used instead and what about puff pastry? i am not really a baker, maybe a weekend baker, and love to eat. September 10, 2015 at 10:32am Reply

  • Kate: I made these and they were so good! My family loved them. I will definitely make them again. Thanks for sharing the recipe. June 8, 2016 at 6:13am Reply

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