Oh my stars, do I have a treat for you today! These Flaky Apple Pie Bars are everything you love about a cozy, homemade apple pie—but in a grab-and-go, buttery layered bar that’s as easy to serve at a fall potluck as it is to sneak from the fridge in your pajamas at midnight (I may or may not be speaking from experience here 😅).
This recipe was born out of one of those golden fall afternoons where the air smells like leaves and cinnamon, and all I wanted was something nostalgic—something that reminded me of baking with my grandma while the windows fogged up from the oven heat. She always made the flakiest crust, and these bars are a little love letter to her method… but with a shortcut or two to make life easier.
🍏 Why You’ll Love These Flaky Apple Pie Bars:
- Buttery, melt-in-your-mouth crust that stays tender and crisp at the same time (yes, it’s possible!).
- A thick, cinnamon-kissed apple filling that’s just the right amount of sweet and tart.
- A golden, sugar-dusted top crust that crackles just slightly with each bite.
- WAY easier than making a full apple pie. No fancy crimping or lattice required!
- They slice up beautifully, making them perfect for sharing (or hoarding—again, no judgment).
Frequently Asked Questions❓
Can I use store-bought pie crust?
Yes! If you’re short on time, two sheets of store-bought pie dough will work in a pinch. But if you can, try the homemade—it really makes a difference.
Can I freeze these bars?
Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight or warm up in the oven for that just-baked feel.
What other fruit can I use?
You can swap apples for pears, or do a mix of both. Even peaches work in late summer!
📝 Ingredients You’ll Need:
For the crust (you’ll use it for both the bottom and top):
- 2 1/2 cups all-purpose flour (scoop and level!)
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1/2 cup ice water (start with less, add as needed)
For the apple filling:
- 4 cups peeled and thinly sliced apples (Granny Smith + Honeycrisp is my favorite combo)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice (brightens everything up!)
- Pinch of salt
For the top:
- 1 egg, beaten (for egg wash)
- 1 tbsp turbinado sugar or granulated sugar (for that sweet crunch)
Instructions:
Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add in the cold butter cubes and use a pastry cutter (or your fingertips) to work it into the flour until the mixture resembles coarse crumbs. You want some larger pieces of butter still visible—that’s what gives you those flaky layers!
In a small bowl, whisk together the egg yolk and ice water. Drizzle over the flour mixture and stir just until it starts to come together. Don’t overwork it! Divide dough in half, shape into two rectangles, wrap in plastic wrap, and chill for at least 30 minutes.
Tip: If you’re in a rush, pop it in the freezer for 15 minutes instead!
Make the apple filling: Toss your sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, flour, lemon juice, and a pinch of salt. Let them sit while the dough chills—this helps them release a little juice and soften up.
Assemble the bars: Preheat your oven to 375°F. Line a 9×13-inch baking dish with parchment paper, leaving a little overhang for easy lifting later.
Roll out one portion of dough on a lightly floured surface into a rectangle large enough to fit your pan. Carefully lay it into the bottom—don’t worry if it tears, just patch it up gently.
Spread the apple mixture evenly over the crust.
Roll out the second piece of dough and place it on top. You can trim the edges or fold them under—totally up to you. Brush the top with the beaten egg and sprinkle with sugar.
Bake to perfection: Bake for 40–45 minutes or until the top is golden brown and you see bubbly goodness around the edges. Let it cool completely before slicing—it firms up as it cools and the slices will be nice and clean.
💡 Pro Tips for the Best Apple Pie Bars:
- Use a mix of apples for the best flavor—Granny Smith adds tartness, while Honeycrisp brings that natural sweetness.
- Don’t skip chilling the dough! Cold butter = flaky layers.
- If your dough sticks while rolling, roll it between two sheets of parchment.
- Want extra pizzazz? Add a dash of vanilla extract to the apple filling or a sprinkle of coarse sea salt on top before baking.
🧊 Storage & Serving Suggestions:
- Store leftovers in an airtight container at room temp for 2 days, or in the fridge for up to 5 days.
- Reheat slices in the toaster oven or microwave—but I personally love them cold, straight from the fridge
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly magical dessert.
