These apple pie bars are a mighty fine way to showcase your favorite apples. They’re as tasty as pie, but easier to make and feed a whole crowd.
This recipe was shared with me by Fran Wershler, fellow Home Economist and former Editor of the Prairie Garden Book when I was invited to be a contributing author. She called it Irene’s Apple Bars and I’ve been a fan ever since. I’m not sure who Irene is or the story behind the recipe, but these ladies know their apple pie bars! I’ve modified the lay out and instructions somewhat, but the recipe is pretty much the way it was when Fran passed it on to me.
A big thanks to Fran and Irene for these delicious apple pie bars. I know you’re going to love them!
Apple Pie Bars
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup shortening
- 2/3 cup milk
- 1 egg separated (reserve white for assembly)
- 1 cup flaked bran cereal crushed
- 6 cups sliced tart apples
- 1/4 cup brown sugar
- 1/3 cup white sugar
- 1 tsp pie spice
- 1 cup icing sugar
- 1-2 Tbsp lemon juice
- In large bowl, mix flour, salt and sugar.
- Use pastry blender to cut shortening into flour until crumbly.
- In separate small bowl, mix egg and milk. Gradually add to the flour mixing just until ingredients come together to form a ball. Store in fridge until ready to use.
- Wash, peel, core and slice apples.
- In large bowl, toss apples with sugar and pie spice to coat evenly.
- Preheat oven to 400°F.
- Split dough into halves.
- Roll one half into a rectangle to cover most of the bottom of a 9x13 baking sheet with low sides. Sizing does not need to be exact.
- Sprinkle dough with crushed cereal.
- Top with apples leaving a 3/4 inch border around the edges. Wet border with water.
- Roll other half of dough to cover top.
- Fold bottom dough over top, pinch together to seal tightly and flute edges.
- Make 10-12 slits across the top dough to allow steam to escape.
- For a shiny top crust, beat egg white until frothy and brush over pastry.
- Bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for an additional 30 minutes.
- Remove from oven and cool on cooling rack.
- Mix icing sugar and smallest amount of lemon juice in bowl until no lumps remain. If needed add more lemon juice to get a slightly liquidy consistency.
- Drizzle over baked bars when they have cooled slightly but are still warm.
Freeze extras before adding the glaze.
Here are a few photos of the process.
Roll dough halves slightly larger than jelly roll pan. Dough will be quite thin and soft, dusting everything with flour helps.
Sprinkle crushed bran flakes on the bottom crust to prevent it from getting soggy. You could use any flaked cereal, but why not add a little extra fiber, no one will know but you! Notice how the dough is uneven and hanging over the sides.
Arrange apples on top of bottom crust leaving a 3/4 inch space around the edges so you can pinch and seal the dough all around.
Cut slits into top crust and brush with frothy egg white wash to get a lovely brown crust.
Cut into large or small pieces depending on how many people you’re serving. Or, cut in half or thirds and freeze some before you add the glaze.
Add the icing sugar drizzle for the final delicious touch.
Go ahead and make these, then write back and tell me what you think. I bet you’ll love them.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.