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!
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Perfectly irresistible bars layered with a buttery crust and a sweet cinnamon swirled apple pie filling.
- 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
- 1 cup powdered sugar
- 2 Tbsp half and half (milk could be substituted)
- 1/2 tsp vanilla extract
- To prepare pie crust:
- Preheat oven to 350 degrees.
- 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.
- To prepare apple filling:
- 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.
- To assemble pie:
- 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.
- 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.