by: admindz

Flaky apple pie bars

Flaky apple pie bars

Nothing beats the smell of apples and cinnamon baking in the oven, right? These flaky apple pie bars instantly remind me of cozy Sunday afternoons at my grandma’s kitchen, where the warm cinnamon-spiced air wrapped around us like a soft blanket. But instead of fussing with a whole pie, these bars give you that same tender, buttery crust and sweet-tart apple filling—in a much easier, slice-and-go form. Plus, the flaky crust practically melts in your mouth. I’m about to show you how to nail that perfect balance between crisp edges, golden layers, and juicy apples. Grab your favorite baking dish because you’re about to make a classic dessert you’ll want to bake again and again!

Quick Facts

  • Yield: Serves 9–12 bars
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes

Ingredients

For the Main Dish:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 cups peeled and diced tart apples (like Granny Smith)
  • ½ cup brown sugar, packed
  • 1 tbsp all-purpose flour (for apples)
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh lemon juice

How I Make It

Step 1:

Start by prepping the crust: in a large bowl, whisk together 2 ½ cups flour, baking powder, and salt. Then, add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs with some pea-sized bits. This texture is key for that flaky crust!

Step 2:

In another bowl, beat together granulated sugar, eggs, and vanilla until smooth. Slowly stir this into the flour and butter mixture until a dough forms. If it’s sticky, chill it for 10 minutes—it’s easier to work with when cold.

Step 3:

Reserve about a third of the dough for the top layer. Press the remaining dough evenly into the bottom of a greased 9×13-inch baking pan. Pop this in the fridge while you prep the apples.

Step 4:

In a bowl, toss the diced apples with brown sugar, 1 tbsp flour, cinnamon, nutmeg, and lemon juice. The flour helps thicken the apples’ juices so the bars don’t get soggy, and the lemon juice keeps the apples bright.

Step 5:

Spread the apple mixture evenly over the chilled crust. Then crumble or gently press the reserved dough over the apples in an even layer or a loose lattice if you prefer.

Step 6:

Bake at 350°F for 40 minutes until the top is golden and the apples are tender. Let cool completely before slicing so the filling sets up nicely.

Variations & Tips

  • Swap in half pears for a sweeter, softer filling.
  • Add a handful of chopped walnuts or pecans to the topping for crunch.
  • Use a mix of brown sugar and maple syrup for a deeper caramel flavor.
  • If your crust cracks, just press it gently back together before baking—it’s forgiving!
  • For extra flakiness, chill your dough bowl and tools in the freezer before working.

How I Like to Serve It

I love serving these bars warm, spooned with a scoop of vanilla ice cream or a dollop of whipped cream. They’re perfect for a fall gathering, afternoon tea, or even a weekend brunch treat alongside a strong cup of coffee.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Reheat gently in a low oven or microwave to bring back that fresh-baked warmth.

Closing: These flaky apple pie bars capture everything I adore about apple desserts—simple, comforting, and just the right amount of sweet and spice—making them a guaranteed crowd-pleaser every time.