Apple Pie Bars

Published July 11, 2012. Updated March 29, 2024

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Apple Pie Bars are the easy-to-eat, easy-to-hold version of your favorite apple pie without the full hassle of a homemade pie. Warm, spiced apples layered with flaky crust and drizzled with a sweet frosting glaze make for the perfect fall treat (or anytime you’re craving it!). 

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.

Apple Pie 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.

Apple Pie Bars

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 strudel only a thousand times better). Got a craving for apple pie? Or maybe apple poptarts or toaster strudel? I won’t tell anyone if you eat these for breakfast!

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!

Glazed Apple Pie Bars

Frosted Apple Pie Bars

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.50 from 2 votes

Apple Pie Bars

Perfectly irresistible bars layered with a buttery crust and a sweet cinnamon swirled apple pie filling.
Servings: 16
Prep45 minutes
Cook50 minutes
Ready in: 1 hour 35 minutes


Vanilla Glaze


  • 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.

Vanilla Glaze

  • 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.


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  • 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. […]

    • Jaclyn

      Jaclyn Bell

      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).

  • Lisa Frank


    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 :)

    • Jaclyn

      Jaclyn Bell

      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.

  • 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 […]

  • 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.

    • Jaclyn

      Jaclyn Bell

      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.