Apple Pie Bars
These easy Apple Pie Bars have all the flavor of an apple pie with a buttery crust and sweet apple pie filling but in an easy-to-serve bar!
A SIMPLE APPLE DESSERT BAR RECIPE
These Apple Pie Bars are the perfect treat to whip up whenever you want something sweet that isn’t a ton of effort but still has that homemade touch. The soft, buttery crust pairs perfectly with the warm spiced apple filling. This recipe was inspired by my super popular Cherry Pie Bars and Peach Pie Bars! Easy to make with simple ingredients.
FREQUENTLY ASKED QUESTIONS:
Certainly. You can make this dessert with any pie filling you enjoy, such as cherry, peach, blueberries, strawberries, or blackberries. You could even do half one filling and use a different filling flavor for the other half.
I suggest using a larger baking sheet for this recipe. You may even know it as a jelly roll pan.
Yes. I wouldn’t make it more than 24 hours though. I prefer them fresh but it certainly can be done and they are best eaten at room temperature (if not slightly warm) in my opinion.
You can use a rubber spatula to help spread the dough. If you don’t mind using your clean hands, I would spray with baking spray or a little oil and use your hands to help spread the dough out.
Instead of making the glaze, you can use a drizzle of caramel sauce. Or try serving with a scoop of ice cream or a dollop of whipped cream.
You can add chopped walnuts or pecans before adding the apple pie filling.
These don’t last long in my house, they usually get demolished the day I make them (they really are that good!) You can keep the bars in an airtight container at room temperature for 2 days or up to 5 days in the fridge. I prefer them served at room temperature or slightly warm. But, you can enjoy them warm or chilled, and they taste even better the next day.
Yep! My suggestion would be to slice them then individually wrap them then put in a freezer safe ziplock bag for no longer than 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- apple pie filling – want to make your own apple pie filling? Go for it! Use your favorite recipe (you’ll need about 5 1/4 cups of apple pie filling for this recipe.)
- ground cinnamon – you could also use apple pie spice in place of the cinnamon.
- unsalted butter– softened to room temperature. If you forgot to pull the stick of butter out of the fridge early enough, use these Tips to Soften Butter Faster. Additionally, salted butter can be used, just omit the salt added later.
- sugar – sugar substitutes can be used here. I would use a sugar substitute like Splenda for baking where it’s a 1:1 substitution.
- salt
- large eggs – if you have time, allow the eggs to come to room temperature. This helps them mix into the batter much easier.
- vanilla extract
- all-purpose flour
- powdered sugar – this is going to be for the icing to drizzle on top. As I said above, if you wanted to switch it up, you could use a caramel drizzle as well.
- milk
HOW TO MAKE APPLE PIE BARS:
In a small bowl, mix 1 cup powdered sugar, 1/2 teaspoon vanilla extract and about 2-3 Tablespoons milk to reach desired consistency. Set aside (note: this step can be done while the bars are baking too.) To a bowl add 2 (21 ounce) cans apple pie filling. Cut the apple slices into thirds or halves.
Add 1 teaspoon of cinnamon. Mix until combined. Set aside.
Preheat oven to 350°F. In a large bowl, cream 1 cup unsalted butter (2 sticks), softened to room temperature, 2 cups sugar, and 1 teaspoon salt until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition.
Beat in 1 teaspoon vanilla extract. Gradually add 3 cups all-purpose flour.
Spread 3 cups of dough into a greased 15×10-inch baking pan. Spread 2 (21 ounce) cans apple pie filling evenly on top.
Drop remaining dough by teaspoonfuls over filling. Bake for 30-35 minutes or until golden brown. Cool completely in the pan on a wire rack.
Drizzle the glaze on top.
CRAVING MORE RECIPES?
Apple Pie Bars
Ingredients
For the bars:
- 2 (21 ounce) cans apple pie filling
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 Tablespoons milk
Instructions
- Preheat oven to 350°F. Spray a 10×15-inch baking dish (also called a jelly roll pan) with nonstick cooking spray.
- To a bowl 2 (21 ounce) cans apple pie filling. Cut the apple slices into thirds or halves as best as possible.
- To the apples add 1 teaspoon ground cinnamon. Mix until combined. Set aside.
- In a large bowl, using a handheld electric mixer or stand mixer, mix together 1 cup (2 sticks) unsalted butter, softened to room temperature, 2 cups sugar and 1 teaspoon salt until light and fluffy. NOTE: This can be done by hand, it will just take a bit of elbow grease.
- Add 4 large eggs, one at a time, beating well after each addition.
- Mix in 1 teaspoon vanilla extract.
- Gradually add 3 cups all-purpose flour (do this slowly so the flour doesn't fly all over the place) until fully combined (don't overmix, just mix until combined and no white patches show.)
- Spread 3 cups of the dough into the baking pan.
- Spread the apple pie filling evenly on top.
- Drop remaining dough by teaspoonfuls over filling.
- Bake, on the middle oven rack, for about 30-35 minutes or until golden brown. NOTE: Baking times can vary with different ovens. Please go by doneness not strictly by time. Cool completely in the pan on a wire rack.
- In a small bowl, mix 1 cup powdered sugar, ½ teaspoon vanilla extract and about 2-3 Tablespoons milk to reach your desired consistency. NOTE: If you like the glaze thicker (more like an icing), add a bit more powdered sugar. If you like it thinner, add a bit more milk. Powdered sugar glazes are easily customizable to your preferences.
- Drizzle the glaze on top of cooled bars.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This looks delicious, but I will definitely make with homemade filling. We don’t eat much canned food, except for beans and tomatoes. Do you know how many cups of apple pie filling you need? I’m guessing 4 cups.
Also, I had to chuckle when I read in the description, “If you’re a huge Apple Pie, then you are sure to love these bars!” I may not be a huge pie, but I am a huge pie fan :). (No offense, it’s just the writer in me.)
You mean you’re not a huge apple pie? Lol
I actually answer that exact question above. It comes to about 5 1/4 cups. Hope that helps!
I made this last weekend, but halved the dough ingredients (baking for two) and made my own apple filling from four apples. I did give the apple mixture a bit of a stovetop head start in cooking, since the recipe doesn’t bake for very long.
I found the dough sticky and cumbersome in spreading on my sheet, but it baked up perfectly and my husband, who topped it with plenty of homemade butter pecan ice cream, said it was one of the best desserts he’s had.
This recipe is delicious, I have made it with apples just like apple pie, the cherry version gets a lot of raves here. Simple and delicious
How could I do this with apples picked from my tree instead of canned apples?
I talk about that above in the post. You’re just going to want to make your favorite apple pie filling recipe 🙂