Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Apple pie bars are a pleasing treat size. These apple bars are an all-time favorite, perfect for after school snacks, coffee with friends or as an easy dessert.
Heat oven to 350°F.
Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch baking pan. Sprinkle with corn flakes; top with apples.
Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.
Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in bowl; sprinkle over crust. Bake 45-60 minutes or until lightly browned.
Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars.
- If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.
- To easily transfer pastry to baking pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.
- Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.
Dietary Fiber: 1g
I used Frosted Flakes instead and cut back on the sugar in the filling. The juice of the apples soaks into the flakes keeping the bottom crust from becoming soggy. I used Grannies and two other kinds of apples and needed only 5 large apples which made the task easer for peeling and slicing. Not so much to eat as a slice of pie which makes it more forgiving to eat!
Can these bars be made ahead and frozen?
Love the portability! I think fresh tart apples help push the flavor to a 5!
Just made this recipe and it worked out well. When I was rolling the dough I thought perhaps it was overworked, because it didn't seem very short, but after baking the crust was fine. Firm enough to hold together as a bar, but still with some flakiness. Not bad! I added 1/2 tsp of powdered ginger and 1/4 tsp of ground cloves. I also added a bit of extra nutmeg. I tossed all the apple pieces with the sugar and spices to really coat the apples. I didn't put the glaze on the top. I think it is fine without the icing. Now I will buy a small carton of really good vanilla ice cream, which this dessert would be amazing with.
If you find that you are struggling to make the dough fit and not tear - simply double the pastry recipe - using the full recipe - 1 for each crust. The extra dough can be rolled out and cooked fall on a cookie sheet. Prick it with a fork before baking, The kids love this extra pastry with any flavor pudding or smeared with strawberry or rasberry jam,
I made this years ago when the boys were little. Forgot about it. Made it again this Easter. WOW, the boys were giving me such a hard time that I need to make them more often. EVERYONE who likes apple pie loves these....easy to make and easy to eat! Great for a dish to take to someone's home...just enough of a sweet treat without a plate and fork involved! In a pinch, I've used a box pie dough although it isn't as easy to work with. This dough is very nice. Thank you!
I first made this years ago. It is a really great recipe, and I make it instead of apple pie.
This recipe was wonderful and so easy to make. I used a food processor to make the dough and grate the apples, which probably cut the prep time in half. The dough was refridgerated for about a half hour and I had no problem rolling it out.The dough does come out very thin and it's not easy to get it even. But once you put it in the pan or on the top or the apples, just cut the excess and use that to patch in the corners. You can't tell the difference. I did cut the sugar in half because I used honey crisp apples instead of a tart granny smith, and the the filling was just right. Can't wait to make this again!
This recipe looks so delicious and like what I remember my mom making. I am wondering what the purpose of the cornflakes is and if I could substitute something else (or leave it out) for those with corn allergies?
I have been making these for years and this is one of my all time favorite recipes. One thing that makes it much quicker and easier is my apple slicer/peeler/corer. Now prepping the apples only takes me a few minutes. Love this recipe and always get asked for it when I make it.
This is the same as my mother's recipe that we've had in the family for over 40 years, and is a favorite. The only thing we do differently, is to combine the powdered sugar with lemon juice and drizzel over the top. Adds a great sweet-tart touch that complements the bars so well.
Great recipe, I learned to make this about 25yr.ago, its a great apple pie, I love how clean it cuts up and you can serve a lot of people, well maybe not some can't resist having more, thanks for the great photo they are great for a first time baker.
Really good! The crust was very easy to work with & tastes great. I used a can of apple pie filling to save time. Sprinkled a little cinnamon sugar over the filling before topping with the crust.
These are a great fall treat! Super easy and a real crowd pleaser!
I loved it! Although i think it is very hard to get it big enough to fit over the filling. Like if you had to make it bigger, it would be so thin that it would break. so i think that there should be more dough.
This is the first time making these bars. I found them very easy to make (even the dough was very easy to work with). They came out marvelous and will add them to my favorite recipes. Thank you!!!!
This is one of my favorite recipes and I was shocked when I couldn't find my recipe card tonight! Glad to find it on-line and am ready to get it in the oven and serve it to friends tomorrow!
I would rate it 5 stars.I asked my husband what would you rather have Apple bars, apple pie, or apple crisp. He answered without hesitation LOL apple bars. I have made this recipe for years, for some reason the crust always turns out better than my pie crust. The corn flakes adds another layer of flavor.
I've made this recipe several times and everyone loves it. Be warned, it's a bit labor-intensive, so allow plenty of time. The dough is tricky and you might end up piecing it together (no one will know the difference after it's baked and glazed). It's delicious though, freezes well, and serves a large crowd.
My mother made this recipe for years using apples from the tree in our backyard. Seeing the recipe brings back warm and delicious memories of my mother and that time of my life. I developed a cookbook of family recipes through the generations several years ago and this recipe is one under my mother's name. My four sisters and I continue to make this recipe when the whole family gathers and we all remember our mom while we enjoy these bars. The recipe does take some time to complete, but the end result is well worth the time and energy.
These bars are the perfect solution if you wish to make an apple pie for a large group. They took awhile to make, between slicing the apples and rolling the dough. However, they are worth the effort and does your home smell wonderful while they are baking! Instead of the cinnamon/nutmeg, I used the "apple pie spice" from Penzey's Spices and that worked really well and my guess is added some extra flavor. I will plan to add these to my holiday baking recipes!
This is a real crowd pleaser. These bars traveled 8 hours by car to a family event 2 states away! We arrived late at night, and in the morning I woke to found my aunt had already cut the bars in anticipation. They served like a dream! We had them for breakfast with cereal and fruit and they were excellent. This recipe makes a lot of bars, so we had leftovers as treats after dinner, and a few slivers left for breakfast the next day. Total comfort bars!
I've made these bars in the past, and when I needed an apple desert for my son's engagement party, I hunted this one down in my Favorite Brand Name Cookies cookbook. Everyone loved them and several asked for the recipe.It's not hard to make, the ingredient list is not long, and all of the ingredients are likely to be in my pantry.By the way, I used Land O Lakes butter and King Arthur Flour's Pastry Blend flour. This could not have been more tasty.
Very delicious and easy to make. I always come home with an empty pan. This is one my families favorites.
This recipe was YUMMY! My husband's new favorite.
great recipe.best eaten the same day. leftovers were a little mushy
I make these squares each year at Xmas. The taste is the same as eating apple pie but easier to make. The crust is excellent and very flakey. These squares are a permanent staple for my family. Thank U ;-)
I work at Tanglewood village, a independent living facility. I make these guite often. They are delicious and easy to make and the residents love them.
I've shared this recipe with many friends. Nice to have a square of apple pie on the cookie tray. And best of all has better staying powers than pie...if any is left!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2059
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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