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Pioneer Woman Apple Pie Bars - recipe card

Pioneer Woman Apple Pie Bars

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 55
  • Total Time: 80
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Buttery, shortbread-like crust layered with cinnamon-spiced apples and finished with a sweet vanilla glaze. These bars deliver all the warm, nostalgic flavor of classic apple pie in a neat, sliceable handheld form.

Ingredients

Scale
  • For the Crust and Topping:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 3/4 cup unsalted butter, cold and cut into small cubes
  • 1 large egg, lightly beaten
  • For the Apple Filling:
  • 3 cups Granny Smith apples, peeled, cored, and thinly sliced (about 3 medium apples)
  • 2 tbsp all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • For the Glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp whole milk
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F / 177°C. Lightly grease an 8×8-inch square baking pan with butter or nonstick cooking spray, then line it with parchment paper, leaving a 2-inch overhang on two opposite sides so you can lift the baked bars out cleanly.
  2. In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking powder until evenly combined. Add the cold cubed butter and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining.
  3. Add the lightly beaten egg to the crumb mixture and stir with a fork just until the dough starts to come together into moist, clumpy crumbs. Avoid overmixing, as overworking the dough will make the crust tough instead of tender and shortbread-like.
  4. Press about two-thirds of the dough mixture firmly and evenly into the bottom of the prepared pan to form the base crust. Use the flat bottom of a measuring cup or your fingertips to compact it into a smooth, even layer that reaches all four corners.
  5. Place the remaining one-third of the crumb mixture in a small bowl and refrigerate it while you prepare the apple filling. Keeping this topping cold ensures it bakes into distinct, crumbly clusters rather than melting into a flat layer.
  6. In a medium mixing bowl, toss the sliced apples with 2 tablespoons all-purpose flour, 1/4 cup granulated sugar, cinnamon, nutmeg, and fine sea salt until every slice is evenly coated. The flour thickens the juices the apples release during baking, preventing a soggy bottom crust.
  7. Arrange the coated apple slices over the chilled crust in the pan in an even layer, slightly overlapping the slices so the filling bakes uniformly. Scrape any remaining flour-sugar mixture from the bowl over the apples for extra caramelization.
  8. Remove the reserved crumb topping from the refrigerator and sprinkle it evenly over the top of the apple layer. Do not press it down; leaving it loose allows the crumbs to brown and crisp up like a streusel during baking.
  9. Bake the bars on the center rack for 50 to 55 minutes, until the topping is golden brown and the apples are tender when pierced with a paring knife. If the topping browns too quickly before the apples are done, loosely tent the pan with foil during the final 10 to 15 minutes.
  10. Remove the pan from the oven and place it on a wire cooling rack. Let the bars cool completely in the pan for at least 1 hour before lifting them out, as cutting while warm will cause the filling to slide and the crust to crumble.
  11. While the bars cool, make the glaze by whisking the powdered sugar, whole milk, and vanilla extract in a small bowl until completely smooth with no lumps. The glaze should be thick enough to drizzle slowly but thin enough to fall in ribbons.
  12. Once the bars are fully cooled, use the parchment overhang to lift the entire block out of the pan and onto a cutting board. Drizzle the glaze over the top using a spoon or fork, moving in a zigzag motion for even coverage.
  13. Let the glaze set for 10 to 15 minutes before slicing. Using a sharp chef’s knife, cut the block into 4 large squares, wiping the blade clean between cuts for neat, clean edges.

Notes

Store apple pie bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individual bars tightly in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the refrigerator. Reheat refrigerated bars in a 350°F / 177°C oven for 5 to 8 minutes until warmed through, or microwave for 20 to 30 seconds for a softer texture.

Nutrition

  • Calories: 584
  • Sugar: 50g
  • Sodium: 310mg
  • Unsaturated Fat: 15g
  • Carbohydrates: 85g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 105mg

Keywords: pioneer woman apple pie bars, apple pie bars, apple bars recipe, apple dessert bars, cinnamon apple bars, shortbread apple bars, easy apple dessert, fall baking, sheet pan dessert, glazed apple bars

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Find it online: https://bellesbestbites.com/pioneer-woman-apple-pie-bars-2/