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Apple Pie Bars

(9 Votes)
YIELDS
18 bars
COOK TIME
40 Min

You'll be the "apple of your gang's eye" when you bake up these scrumptious Apple Pie Bars. Whether they eat them on the run, or savor them right at home, these portable treats are always a hit!

What You'll Need:
  • 1 cup (2 sticks) butter, softened
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1 tablespoon sour cream
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 3 Granny Smith apples, cored, peeled, and sliced thin
  • 1 teaspoon ground cinnamon
  • TOPPING
  • 1/2 cup chopped pecans
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a large bowl, beat butter and 1/3 cup sugar until creamy. Beat in sour cream and egg. Stir in flour until a soft dough forms. Spoon half the dough into bottom of baking dish and gently press down.
     
  3. In a large bowl, combine apples, remaining sugar, and 1 teaspoon cinnamon; mix until apples are evenly coated. Distribute apples evenly over dough, then cover with remaining dough.
     
  4. In a small bowl, combine topping ingredients. Sprinkle over dough.
     
  5. Bake 40 to 45 minutes, or until golden brown. Let cool completely, then cut into bars. 
Notes
  • Serve these with ice cream and a drizzle of caramel sauce -- mmm!
     
  • These are great to take to a 4th of July picnic!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was EXCELLENT! Tastes like an upscale deconstructed apple pie. My only complaint is, I wish I would have added a pinch of salt......truly missing in the finished dessert! I guess most people use salted butter when baking but for once I happened to have 2 sticks of unsalted and used them.....mistake! Salt REALLY does make a difference! Also, I wiped my hand with the paper wrapper from the softened butter instead of using water, to help spread the dough. Worked like a charm! Also, it should have said to just pinch clumps of dough for the top instead of patting it on. I tried to flatten/stretch in my hands first before placing on top. Oh well, it worked out anyway. DELICIOUS!

This recipe is a keeper no rolling out the dough and I just place little globs of dough on top just like the picture shows before sprinkling with the sugar-cinnamon mixture I am going to use this for my rhubarb I have frozen next time But the apples were heavenly

Very good. I will try other fruit fillings, also. To help spread the dough in this recipe, and other recipes, like pizza dough, etc., simply wet your hands and spread the dough. You may have to re-wet your hands, but this method works for me every time.

These bars are easy to make and very tasty. This recipe is definitely a keeper!!!

Very bland dough and very difficult to spread, especially the top layer. Finally tried to make the top like crumbles. After baking and tasting, threw the whole thing out. An expensive disappointment.

I wonder how this would be with cherry pie filling...May give it a try...

Finally I have found a crust recipe that is so flaky and tasty...granted, it is rather hard to handle, but well worth it. After all, it has a whole cup of butter! The egg and sour cream make it extra flaky. I did add a dash of salt. The use of wax paper to handle the dough worked well, I did finally use my hands to press the dough into the pan. I used apples, but my next bake will be rhubarb and blueberry...you can use any fruit with this. I did add extra pecans, as a previous reviewer did. It is a definite keeper!

Delicious! Seems like a deconstructed apple pie. No crust to make/roll out. Just the right sweetness [I used Golden Delicious apples which were on hand] & added double the pecans....love them. Perfect, and going forward, I may opt for this instead of a pie, it was that tasty. HOWEVER........not the easiest dough to work with. In fact, spreading the first layer was almost impossible until I came upon a great help - put a piece of plastic wrap over the dough in the pan and use your hands to spread it. It's very sticky so you'll never get it spread any other way as far as I can see. For the top layer of dough, I just pinched off pieces of it and put it here and there, then did the plastic wrap thing again to get it smoothed, but it will never completely cover. In the photo, it looks as if they did the same.....TOO BAD THEY DIDN'T MENTION THAT ISSUE! Otherwise, a great taste and a keeper.

How was the crust were you able to pick up the pasty? I am looking for a recipe for apple pastry. It was made in a sheet pan and when cut you could pick it up in your hand and it didn't fall apart. It was delicious too.

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