These bars have an apple pie-like flavor. Apples, cinnamon, and pie crust combined into a handy bar.
| Servings: | 20 |
| Yield: | 20 bars |
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons white sugar
- 2 egg yolks
- ½ cup milk
- ½ teaspoon salt
- 1 cup shortening
- 2 egg whites
- 9 apple – peeled, cored and sliced
- ¾ cup white sugar
- ½ teaspoon ground cinnamon
- 1 ½ cups confectioners’ sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
- On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
- Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners’ sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 69 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I make something similar to this … but before adding the filing on top of the bottom crust, I put a thin layer of Rice Krispies. Nope. Not crazy. I’ve made it this way since my grandmother taught me her secret with all fruit pies. It helps soak up some juice so that bottom isn’t too soggy. You don’t even know they are there once it’s baked.
Good recipe. Good crust. No changes yet. I always make it the first time exactly as the recipe says.
The crust! ❤️ I made the crust with a gluten free “one to one” flour. It held together better than any crust recipe I’ve used.
This is a really good recipe, however, you need to add 1 cup more of flour for the crust. It is very sticky and falls apart if you follow the recipe as written. I have made a lot of pie crusts and when this is rolled out, it if not firm enough.
Delicious as is. I’ve used all butter, 1/2 butter and 1/2 butter/shortening as well as all shortening. Butter wins. Make the dough ahead and refrigerate, It’s very delicate, but easy to patch. Use several varieties of apples for best flavor. I also want to make this and add fresh cranberries for cran-apple slices.
I did not do any of the egg ingredients (I am allergic) and it turned out very good still! I also did not have my 13×9 handy, so so doubles the dough recipe and put it on a jelly roll pan and just spread with my fingers. I sprinkled with granulated sugar then brown sugar then cinnamon then dotted with remain dough. Turned out still very beautiful and delicious!
The minute I rolled out the dough for this recipe, I knew this was going to be good. I did modify the filling by adding more apples, sugar and cinnamon, just because I feel it can ever be too much. This dish was a hit and practically devoured in one sitting. Next time, I’m going to try this with a cherry filling. This was super easy and delicious.
I like my apple pie filling a bit more spiced, so I used just a smidgen more cinnamon and nutmeg. I didn’t measure, just a little more. Although the recipe didn’t specifically say so, I did join the bottom and top crusts along the sides and at both ends. Oddly enough, my mom used to buy these at a bakery in our area; they were a regular item. This was decades ago. The bakery chain is still around, but no one there knew what I was talking about when I asked if they still made them. It’s a pie slice. How strange could that be? Thanks for bringing back a great treat.
Darn tasty, but the recipe for the crust wasn’t very good.
Perfection. Added 1/2 c flour
This was delish! Substituted butter for shortening. Want to try the recipe using cherries.
I halved the recipe and baked in a 9×9″ pan. I used three large Cameo apples. I added a little flour with the apples as per other reviews and added just a touch of nutmeg. I wasn’t completely sold on the end result but DH thought it was great. I’m thinking it would be better with sour apples. It really does need to cool in order to be bars. If you cut it hot, it is apple pie.
I have made this recipe 5 or 6 times in the past 3 months – absolutely love it! I made it yesterday for Thanksgiving (rather than pie) and had several compliments. I’ve had a few people at work ask for the recipe too! I especially love the crust! Will keep with my “favorites”!
They were pretty good, though it didn’t turn out to be apple “bars”. It was more of a crisp. The only way it would stay in bar form was if it was in a really cold fridge for a couple hours.
These are super delicious, but I was under the impression that this would be easier than making an actual pie and it wasn’t. I still had to make the dough and roll it out. I imagine it wouldn’t be too difficult to substitute a storebought pie crust, though, if one wanted something slightly simpler.
This is pretty good, but there is a similar recipe on this site called “Apple Sheet Cake” by Barbara (not sure why it is called cake, it’s nothing like a cake and very much like apple pie!) that is a little bit better. The dough is simpler and the filling is thickened. Either recipe is definitely worth a try though!
So yummy. A little bit of work but very worth it!
These were absolutely delicious. I made only a single recipe for the crust, and had plenty. I did add the extra flour to the filling, and was glad I did. Also, we happened to use some dehydrated apple slices we had from our food storage, this was a great use for them. yumm!
My husband has taken this to work several times and it’s gone before lunch. I only make half of the icing, so that it’s not quite as sweet. This is a great way to have apple pie for a crowd.
It tastes great, only crumbs were left after I brought it into work. My only complaint was having a difficult time with the crust. It didn’t want to roll out nice, very sticky. When I added flour then it didn’t want to stick together. I also added nutmeg to apple mixture. YUMMY!
Terrific recipe! I doubled the crust, and will probably use unsalted butter instead of shortening next time.