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Apple Pie Bars

(12 Votes)
18 bars
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
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 3 Granny Smith apples, cored, peeled, and sliced thin
  • 1 teaspoon ground cinnamon
  • 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, egg, and salt. 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 1/2 cup 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. 
  • Serve these with ice cream and a drizzle of caramel sauce -- mmm! And speaking of caramel sauce, wanna make your own? Watch our simple how-to video and find out!
  • 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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I am always looking for recipes that are freezable for future use, or shipping during the holidays. Is it possible to begin including the storage/shipment capabilities for recipes? Thanks for all the wonderful recipes and helpful hints

Hello! - From time to time we do try and include tips on refrigerating/freezing recipes, but we'll try to do so more often. :) For this particular recipe, you can freeze them, but we do not recommend shipping them. They are too soft and may fall apart before they arrive. - Enjoy!

can you make the dough for the apple pie bars ahead of time and either freeze it or refrigerate it for several days?

While we haven't tried making the dough and refrigerating it for use at a later time, we believe it may be able to work if refrigerated for just a couple of days, then filled with apple mixture and baked off. If you give it a try, please let us know how it turns out!

question regarding the topping for the apple pie bars. Cant make out if you just dropped pieces of dough on top like a strussel or covered it with the crust like a regular pie crust?

We covered the apples by spreading the batter with a wet knife. Don't worry if the entire top is not covered completely, it will bake up fine. Enjoy!

I made these today and they were great. The only thing I changed was i added cinnamon and sugar to my crust no special amount and also 1/2 teaspoon more of sour cream served them warm with Caramel ice cream yum

Apple pie Bars.

I haven't made this recipe yet but looks good.

After reading all the comments on this recipe, I edited it so I could understand it. The sugar seemed to be the most confusing issue. The orig. recipe said, "1/3 cup sugar, plus, 1/2 cup sugar, divided. My wording says, "Measure" 1/3 cup sugar, and, 1/2 cup sugar together. Divide into TWO equal parts. As I have checked the box I have not made this yet, because no one said it was to sweet, only they threw it out, would never make it again, it was to bland, needed salt, the recipe was printed wrong and needed corrected. It seems everybody who make the Apple Pie Bar ate it anyway. lol I guess now I'll make it with a lil' salt, the 1/3 cup plus the 1/2 cup sugar, divided and see it "I" eat the whole thing. haha

Hello! We apologize for the confusion! The recipe has been corrected to reflect the right amounts in the instructions. We hope you and your whole gang enjoy. :)

could you use apple pie filling in a can?

Yes, you can use apple pie filling. Enjoy!

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 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 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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