It has taken me some time to find a nice recipe, but after a few different tests, I have discovered that this one has a wonderful balance of cinnamon and nutmeg. Not to mention that it is far simpler to make than apple pie and tastes better, in my opinion. If desired, you can arrange the top crust in a lattice pattern.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan pie bars |
Ingredients
- 1 (15 ounce) package pastry for a 9-inch double crust pie
- 1 cup white sugar
- ⅓ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 Granny Smith apples, peeled and sliced, or more to taste
- 3 gala apples, peeled and sliced, or more to taste
- 1 cup confectioners’ sugar
- 2 tablespoons milk, or as needed
- 1 dash vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Roll 1 pie crust pastry onto a work surface; lightly roll with a rolling pin until crust is a 9×13-inch rectangle, cutting crust if needed. Press crust into the bottom of a 9×13-inch baking dish, placing leftover crust pieces in the corners.
- Whisk white sugar, flour, cinnamon, and nutmeg together in a large bowl. Toss Granny Smith apples and gala apples in sugar mixture until evenly coated. Spread apple mixture evenly over pie crust; pour remaining juices over apples.
- Roll the remaining pie crust to 9×13-inch rectangle and place over apple layer, folding edges over apples to completely cover.
- Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes. Cool apple bars slightly, about 20 minutes.
- Whisk confectioners’ sugar, milk, and vanilla extract together in a bowl until topping is smooth and desired consistency; drizzle over bars.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 171 mg |
| Sugars | 34 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great the way it is.
Stayed pretty true to the recipe. Used mostly Gala apples with a couple of Honeycrisp. I scattered a couple of tablespoons of butter on the apple mixture before adding the top crust. I then used an egg white wash on the top crust and liberally sprinkled on a cinnamon, sugar, light brown sugar mix before popping it in the oven. Went over very well at the office snack day!
Easy to make and my family loved it. I skipped the frosting and served it warm with vanilla ice cream.
Easy recipe to make. I wasn’t going to make the topping but at the last minute decided to and had an issue in that I had no vanilla–substituted a bit of peppermint extract instead and WOW-fantastic.
This is the first time writing a review here, and I am doing so because this is that good!! Absolutely perfect way to use up apples this Fall!! I may enter this into the Summer 4th of July pie contest!
I made this for a family get-together. It turned out great. I added an extra 1/4 cup of sugar and did not make the glaze topping. Also, I used 3 Granny Smith, and 4 Golden Delicious apples. Everyone enjoyed it.
Followed the recipe as is written. Very good, and easy to make. Just enough cinnamon and nutmeg.
I rolled out the pastry onto parchment paper and just laid it into the pan. I mixed about 2-3 T of softened butter with the apples. then rolled out the top pastry onto more parchment paper and transfered onto the mix. slightly pinched edges together. then I brushed on a little egg-wash and sprinkled sugar & cinnamon on top. Instead of all white sugar I used half brown & half white. still used the icing for the top 🙂
This is a really simple and tasty dessert! I had alot of apples gifted to me and wanted to use them up so instead of my usual apple pie recipe i decided to try this one! My only changes were I added 1/2 cup additional sugar my apples were very tart and I made my own pie crust(chef John’s Easy homemade pie crust) My Daughter really enjoyed this tonight! Thank you for sharing!