Apple Pie Bars

Ingredients

• 454 g (2 cups)salted butter, at room temperature
• 200 g (1 cup)granulated sugar
• 180 g (1 1/2 cups)icing sugar
• 30 ml (2 tablespoons)vanilla extract
• 500 g (4 cups)plain flour
• 7apples, mixed varieties, peeled and diced
• 10 g (4 teaspoons)plain flour
• 133 g (2/3 cup)granulated sugar
• 8 g (1 tablespoon)ground cinnamon
• 2 g (1 teaspoon)ground ginger
• 30 ml (1/2 lemon; approximately 2 tablespoons)lemon juice
• 15 ml (1 tablespoon)water
• 8 g (1 tablespoon)cornflour

Instructions

1. 1

   Prepare the tin

   Heat the oven to 163°C (325°F). Butter a 23 × 33 cm baking tin or line it with baking parchment.

2. 2

   Mix the dough

   Using a stand mixer with a paddle attachment or an electric mixer in a large bowl, beat the butter with both sugars at medium speed until light and creamy. Beat in the vanilla, then gradually mix in the flour on low speed until a smooth, soft dough forms.

3. 3

   Press the base

   Press one-third of the dough evenly into the prepared tin, smoothing it with a tart tamper or the bottom of a measuring cup. Refrigerate the remaining two-thirds of the dough.

4. 4

   Bake the base

   Bake for 15–20 minutes, until the edges are lightly golden.

5. 5

   Cook the apples

   Peel, core and slice the apples about 3 mm (1/8 inch) thick, then put them in a saucepan. Mix with the sugar, cinnamon, ginger and lemon juice, then add the flour. Cook over medium heat, stirring often, until the apples have released their juices and are cooked through.

6. 6

   Thicken the filling

   Whisk the water and cornflour together in a small bowl to make a slurry. Stir it into the hot apple mixture and cook for a further minute.

7. 7

   Cool the filling

   Spread the filling on a baking tray lined with plastic wrap, or spread it over the partly baked crust. It does not need to be cool before assembly; alternatively, make it ahead and refrigerate or freeze it until needed.

8. 8

   Add the topping

   Spread the apple filling over the crust. Crumble the remaining two-thirds of the dough over the top.

9. 9

   Finish baking

   Return the tin to the preheated oven and bake for about 25–30 minutes, until the filling is bubbling and the topping is firm and lightly golden.

10. 10

    Cool and serve

    Leave the bars to cool before cutting them into squares. Serve as they are, or with salted caramel sauce and vanilla ice cream.

What are apple pie bars?

Apple pie bars are a tray-baked take on American apple pie, with spiced apples held between a shortbread base and a crumbly top. This version uses one dough for both layers, so the base and topping share a buttery, tender texture.

The fruit is cooked before assembly, giving it a head start and helping the filling sit neatly between the pastry-like layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 3g protein, 55g carbs, 19g fat.

The apples and sugars supply most of the carbohydrates, while the butter provides most of the fat; the flour contributes some carbohydrates and a small amount of protein. Pair a square with plain yoghurt or serve it after a meal with fruit for a more balanced plate.

The shortbread dough

Creaming the butter and sugars until light and creamy helps make the dough smooth and easy to press into the tin. Add the flour gradually on low speed so it combines without being overworked.

Even base: Press the dough into a consistent layer so it bakes evenly. Keep the remaining portion chilled while the base bakes.

Choosing and cooking the apples

Mixed apple varieties give the filling a range of flavours and textures. Slice the apples to a similar thickness so they cook at roughly the same pace.

Cook until the apples have softened and released their juices, stirring frequently. The flour and cornflour help those juices form a filling that holds together when the bars are cut.

Getting the layers right

Part-baking the base gives it time to set before the moist filling goes on top. Look for lightly golden edges as the cue to take it out for assembly.

Crumble the reserved dough across the filling rather than pressing it into a solid layer. The topping is ready when it is firm and lightly golden and the filling is bubbling.

Timing and cooling

The filling can be cooked while the base bakes, or made ahead and chilled or frozen until assembly. If it has been frozen, thaw it before spreading it over the base.

Let the finished bake cool before slicing. Cutting while warm can make the soft filling and crumbly layers harder to portion cleanly.

How to serve them

Serve the squares plain for an easy snack or dessert. For a more pie-like finish, add salted caramel sauce and vanilla ice cream.

A spoonful of thick yoghurt or a little crème fraîche also works well alongside the sweet, spiced filling.

Recipe notes & tips

• Use baking parchment to make it easier to lift the cooled bars from the tin.
• Measure the dough portions by volume or weight if you want a consistent base and topping.
• Stir the apples often as they cook so they soften evenly and do not catch on the pan.
• Make sure the cornflour is fully mixed with the water before adding it to the hot filling.
• Let the bake cool fully before slicing for neater squares.

Variations

• Add nutmeg: Include a small pinch alongside the cinnamon and ginger.
• Use a single apple variety: Choose a variety that keeps its shape when cooked for a more uniform filling.
• Add chopped pecans: Scatter them over the crumble for a nutty topping.
• Serve with custard: Offer warm custard instead of ice cream or caramel sauce.
• Make smaller squares: Cut the cooled bake into bite-sized pieces for sharing.

Common mistakes to avoid

• Uneven base: Press the dough to an even thickness so it bakes consistently.
• Large apple slices: Cut them to about 3 mm thick so they cook through evenly.
• Skipping the slurry: Mix the cornflour with water first to avoid lumps in the filling.
• Overworking the dough: Mix just until it forms a smooth, soft dough.
• Cutting while warm: Allow the bars to cool before slicing so the filling can settle.

How to store

Store cooled bars in an airtight container in the fridge for up to 4 days. Bring them to room temperature or warm them briefly in the oven before serving.

Frequently asked questions