Apple Pie Bars
Apple Pie Bars are a delicious way to celebrate fall. So tasty with a hint of cinnamon, apple slices, and a buttery lattice crust, this Apple Slab Pie also feeds a crowd!
These Apple Squares will appease any pie lover, and it’s a delicious twist on the classic double-crust apple pie/
Why You Must Make
- It’s the perfect fall dessert!
- These apple bars will feed a crowd.
- Homemade pie crust and sweet, cinnamon-spiced apples? You cannot beat that combo!!
Just days ago it was hot and humid as I headed out to my morning yoga practice…but there was definitely a nip in the air today. Armed with just my car keys, mat, and towel, I had to buzz back inside for a jacket to warm my goose bump-covered bare arms.
The days were growing shorter, a sure sign that autumn was on its way. To usher in the season, I always turn to apples and cinnamon…so I whipped up this delightful pan of cinnamon apple squares for a neighborhood ‘Fall Crawl.”
How to Make
This apple slab pie recipe will easily feed a crowd. And apples and cinnamon are such a delightful combination, especially when autumn arrives.
- Make the crust recipe, cut in half, wrap and chill.
- Peel, core, and slice the apples. Mix them with sugar, cinnamon, etc.
- Preheat the oven to 400º.
- Roll one ball of dough large enough to fit the bottom of a jellyroll pan. Arrange apples over dough.
- Roll out the second ball of dough and cover apples with a single layer of crust or strips if you want to make a lattice crust.
- Pinch edges to seal. Whisk egg whites and brush over the crust (only if you don’t want to use the glaze).
- Cut vents in several places if needed. If you make a lattice topping, there will already be lots of vents!
- Glaze with egg whites if desired. A sprinkle of coarse sugar is a nice touch, too.
- Bake until the crust is brown and the apples are tender.
- Make the powdered sugar glaze if you’d like (don’t sprinkle the crust with sugar if you want to glaze).
- Serve warm or cold.
- This is an old recipe from my mom. I varied it today by making a lattice crust, but for years I topped it with a solid crust, like a large apple slab pie.
- Note that butter gives a wonderful flavor to a pie crust. Shortening makes the dough easier to work with and makes more defined edges.
- Make sure to use good pie apples. I like a combination of apples for the best flavor. If you can buy local apples, ask the proprietors about their favorite pie apples.
- PRO-Tip: I’ll often combine firm, tart Granny Smith apples with a few sweet, softer Golden Delicious apples. Using a combination of baking apples gives a delicious depth of apple flavor.
- I like to line up my apple slices in rows as it keeps the filling level. This makes it easier to weave the lattice topping. Remember, you can always make a solid top crust, but make sure to add a few slits so that the steam can release as it’s baking.
- This apple slab pie is so much easier than baking up two apple pies, so it’s perfect if you’re making it for a gathering. Plus you still get all the same delectable flavors.
Frequently Asked Questions
A slab pie is a pie baked in an oblong, jelly-roll type pan. There is a bottom crust, a filling, and a top crust. Perfect for a crowd, square slices are served instead of the typical pie wedges.
It will keep at room temperature for a day or two. But because of the fruit filling, the crust will eventually soften. So to keep it fresh longer, store it in the refrigerator after a couple of days. Just gently warm the slices before serving.
These bars will freeze well if wrapped airtight. Just defrost overnight in the refrigerator and rewarm to serve.
My mom’s recipe called for Jonagolds, but I like a combination of Granny Smith and Golden Delicious apples. Any baking apple will work, but it’s nice to use more than one variety (sweet and tart, soft and firm) to make a more interesting, more flavorful filling.
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- More Squares and Bar Cookies
- 4 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup shortening, cut into pieces
- 1 cup cold butter, cut into pieces
- 3/4 cup very cold water
- 6-8 cups peeled, cored, and sliced baking apples (Jonagold recommended)
- 1 scant cup sugar
- 1/2 teaspoon cinnamon or to taste
- 1 tablespoon flour
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Hot water
- 2 egg whites, whisked well
- Coarse or Sanding Sugar
- In a food processor (or by hand), mix flour, salt, and sugar.
- Add shortening and butter and pulse (or cut) until it's crumbly (and resembles coarse cornmeal).
- Slowly add and pulse the water into the flour mixture. Pulse until mixture comes together. You may not need all the water.
- Divide dough into two balls, wrap in plastic, and refrigerate until cold, about 2 hours.
- Make the filling by mixing apple slices, sugar, flour, and cinnamon.
- Preheat oven to 400º.
- Roll one ball of dough large enough to fit the bottom of a jellyroll pan. Arrange apples over dough. Roll out the second ball of dough and cover apples. Pinch edges to seal.
- Whisk egg whites and brush over crust (only if you don't want to use the glaze). Cut vents in several places.
- Alternatively, you can cut strips of dough out of the rolled dough and apply a lattice topping.
- If you don't want to use the glaze, brush the crust with the egg whites and sprinkle with coarse sugar.
- Bake for 35 minutes or till the crust is brown and the apples are tender.
- To make the glaze, mix powdered sugar, vanilla and add hot water till you reach your desired consistency. Drizzle or brush over top crust.
- Serve warm or cold.
Use a variety of apples for the best flavor.
There are two options for finishing this slab pie. You can brush the top crust with egg whites and sprinkle it with coarse sugar. Or you can make the glaze and drizzle or brush over the top crust.
Amount Per Serving: Calories: 540Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 215mgCarbohydrates: 87gFiber: 8gSugar: 56gProtein: 5g