Apple Pie Bar Recipe
Time: 1 hr 25 mins
Yields 24 bars
This apple pie bar recipe is truly the best of both worlds. These treats have all the fall flavor of apple pie, with the ease and snack-ability of a bar.
We’re using a mix of Granny Smith and Fuji apples because they keep their shape well while baking and add tart punch of flavor into the mix. If you can’t locate Granny Smiths apples, you can swap in another type of apple tart apple. When shopping, just look for a firm fruit, and avoid any extremely sweet varieties (leave the red delicious on the shelf).
For the crust & topping:
- 1 Cup sugar
- 3 Cups all-purpose flour
- 1 tsp kosher salt
- 1½ cups unsalted butter, cubed & chilled
- ¾ cup pecan halves, toasted & chopped
- ½ tsp ground cinnamon
- ⅛ tsp ground cardamom
- ⅛ tsp ground cloves
For the filling:
- 3 large Granny Smith apples, peeled, cored and cut into ⅛” slices
- 3 large Fuji apples, peeled, cored and cut into ⅛” slices
- 2TB lemon juice
- ¼ cup unsalted butter (½ stick)
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- ⅔ cup sugar
1. Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, letting the excess hang over the sides. Lightly coat with cooking spray.
2. In a food processor, combine the sugar, flour, and salt; pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Place 1½ cups into a bowl and add the pecans, cinnamon, cardamom, and cloves. Using your hands, form the mixture into a solid mass. Cover and refrigerate until ready to use.
3. Transfer the remaining mixture to the prepared dish and spread in an even layer, pressing ½” up the sides of the dish. Bake until golden brown, 20-25 minutes. Let cool while you prepare the filling.
4. Increase the oven temperature to 375°F. In a large bowl, combine the apples and lemon juice. In a large pan, add the butter and heat on medium-high until melted. Add the cinnamon, cardamom, and nutmeg and cook, stirring constantly, 15-30 seconds. Add the apples and cook, stirring frequently, 4 to 5 minutes, or until beginning to soften. Add the sugar and stir to combine. Cook, stirring frequently, 12 to 15 minutes, or until the liquid evaporates and the mixture looks dry. Remove from the heat and let cool slightly.
5. Place the cooked apples on the cooled crust and press to form a solid layer. Remove the reserved pecan mixture from the refrigerator and crumble into bite-sized pieces. Scatter evenly over the top. Bake for 45 minutes, or until the top is golden brown. Let cool completely on a wire rack. Cut the bars into your desired shape and serve (preferably with vanilla ice cream!).