Flaky Apple Pie Bars
Craving a homemade apple dessert that’s easier than pie? Look no further than these Flaky Apple Pie Bars with Full Pastry Top! This recipe combines the buttery goodness of a classic apple pie crust with a simple and delicious apple filling, all in a convenient bar form. Perfect for feeding a crowd or enjoying a sweet treat, these bars are sure to become a new favorite.
Here’s why this recipe will be a hit:
Super Flaky Crust: Our secret weapon for flakiness ensures a melt-in-your-mouth pastry crust that complements the juicy apple filling perfectly.
Easy Apple Filling: Made with a handful of pantry staples, the filling comes together quickly and delivers on all the warm autumn flavors you crave.
Customizable: Prefer a vegan option? Substitute the butter in the crust for a plant-based alternative. Want to add a streusel topping? We’ve got you covered! (Link to recipe variations in a separate blog post is a plus!)
So ditch the store-bought pastries and whip up a batch of these Flaky Apple Pie Bars today! We’ve included step-by-step instructions and helpful tips to ensure baking success, even for beginners.
Ready to bake? Let’s get started!
What you need to make these delicious flaky apple pie bars:
Ingredients
Crust:
2 ½ cups all-purpose flour
½ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into cubes
3-4 tablespoons ice water
1 tablespoon cold vodka (secret weapon for flakiness!)
Filling:
5-6 cups apples (Granny Smith, Honeycrisp, or a mixture)
½ cup granulated sugar
¼ cup packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice (optional)
Topping (optional):
1 egg yolk
1 tablespoon milk or water
How to make them:
Instructions:
Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingers, work in the cold butter cubes until the mixture resembles coarse crumbs. Stir in the ice water and vodka, one tablespoon at a time, until the dough just comes together. Be careful not to overmix! Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the filling: While the dough chills, peel, core, and thinly slice the apples. In a large bowl, toss the apples with sugars, cornstarch, cinnamon, nutmeg, and lemon juice (if using).
Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper.
Assemble the bars: Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough to a slightly larger rectangle than your baking pan. Carefully transfer the dough to the prepared pan and press it gently into the bottom and corners.
Fill with apples: Pour the apple filling evenly over the crust.
Top with the remaining dough: Roll out the other half of the dough to the same size as the first piece. Gently lay it over the apple filling, crimping the edges to seal the crust.
Optional egg wash: In a small bowl, whisk together the egg yolk and milk or water. Brush the top crust with the egg wash for a golden brown sheen.
Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let the bars cool completely in the pan on a wire rack before cutting and serving.
Tips:
Use very cold ingredients for the dough, especially the butter.
Handle the dough as little as possible to avoid warming it up.
Chilling the dough allows the gluten to relax and the butter to solidify, both contributing to flakiness.
You can vent the top crust with a few slits using a sharp knife before baking to allow steam to escape and prevent the crust from becoming soggy.
If the edges of the dough brown too quickly, cover them with foil for the last few minutes of baking.
Questions I often get asked about this recipe:
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you could substitute whole wheat flour for a more rustic texture. Be aware that whole wheat flour may absorb more liquid, so you might need to start with a little less ice water and add more if needed.
What kind of apples are best?
A mixture of tart and sweet apples is ideal. Granny Smith and Honeycrisp are popular choices, but Braeburn, Gala, or Fuji would also work well.
Do I have to use vodka in the crust?
The vodka is a secret weapon for flakiness, but you can leave it out if you don’t have any. The crust will still be delicious, but it might be slightly denser.
Can I make the crust gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend specifically formulated for baking pastries.
Printable Recipe:
Flaky Apple Pie Bars
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 3-4 tablespoons ice water
- 1 tablespoon cold vodka (secret weapon for flakiness!)
For the Filling:
- 5-6 cups apples (Granny Smith, Honeycrisp, or a mixture)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice (optional)
Instructions
- Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingers, work in the cold butter cubes until the mixture resembles coarse crumbs. Stir in the ice water and vodka, one tablespoon at a time, until the dough just comes together. Be careful not to overmix! Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling: While the dough chills, peel, core, and thinly slice the apples. In a large bowl, toss the apples with sugars, cornstarch, cinnamon, nutmeg, and lemon juice (if using).
- Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper.
- Assemble the bars: Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough to a slightly larger rectangle than your baking pan. Carefully transfer the dough to the prepared pan and press it gently into the bottom and corners.
- Fill with apples: Pour the apple filling evenly over the crust.
- Top with the remaining dough: Roll out the other half of the dough to the same size as the first piece. Gently lay it over the apple filling, crimping the edges to seal the crust.
- Optional egg wash: In a small bowl, whisk together the egg yolk and milk or water. Brush the top crust with the egg wash for a golden brown sheen.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let the bars cool completely in the pan on a wire rack before cutting and serving.
Notes
- Use very cold ingredients for the dough, especially the butter.
- Handle the dough as little as possible to avoid warming it up.
- Chilling the dough allows the gluten to relax and the butter to solidify, both contributing to flakiness.
- You can vent the top crust with a few slits using a sharp knife before baking to allow steam to escape and prevent the crust from becoming soggy.
- If the edges of the dough brown too quickly, cover them with foil for the last few minutes of baking.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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