Yes indeed, Apple Pie Bars!!!
How delicious does this sound??? Not only amazing, but they freeze well too!!
These Apple Pie Bars are the perfect handheld dessert and SO delicious!
Made with fresh apples and topped with a sweet vanilla glaze.
- ½ teaspoon salt
- 12 tablespoons unsalted butter, cold and diced into cubes
- ¼ cup 2% milk
- 1 egg yolk
- 5 cups Granny Smith apples, peeled, cored, and diced
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup packed brown sugar
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg white
- 1½ tablespoons Turbinado sugar (or granulated sugar)
- ¼ teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons 2% milk
- ½ teaspoon vanilla
- Preheat oven to 350ºF.
- Pie crust: Add flour and salt to a food processor bowl and pulse ingredients together. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Add milk and egg yolk and pulse until mixture comes together and can be formed into a ball. Wrap dough in plastic wrap and refrigerate while preparing filling.
- Filling: Place diced apples in a large mixing bowl. Add vanilla and toss to coat. In a separate bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Pour flour mixture over apples and toss until evenly coated.
- Assemble the pie: Divide pie crust dough into 2 equal portions. Roll out first portion into a 13 x 9″ rectangle on a lightly floured surface. Transfer dough into the bottom of an ungreased 13 x 9″ baking dish by placing a rolling pin in the center of the dough, folding one side up over the pin, then folding the other side on top. Lift the rolling pin over the baking dish and unfold both sides into the dish. Carefully dump apples over the crust and spread them up to ½” around the edge of the crust. Roll out the 2nd dough portion in the same manner about ½” larger on each side. Transfer dough over apples and tuck sides of dough down into the baking dish, sealing the apples inside the crust. In a small bowl, whisk the egg white until foamy and brush over top of the pie. Combine the Turbinado sugar and cinnamon in another small bowl and sprinkle evenly over pie. Bake in preheated oven for 50-60 minutes until crust is golden brown. Remove from oven and allow to cool for at least 1 hour on a baking rack before cutting into squares. Serve bars drizzled with glaze (see instructions below) or with a scoop of vanilla ice cream.
- Glaze: Combine all ingredients in a small bowl and whisk until smooth. Thin with additional milk if necessary and drizzle over bars