Apple Pie Bars

Apple Pie Bars Recipe
354
35 Reviews
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.
1:00
Prep Time
1:45
Total Time
36 bars

Ingredients

Pastry

1
large Land O Lakes® Egg (yolk only)
1/2 cup
milk
2 1/2 cups
all-purpose flour
1 teaspoon
salt
1 cup
cold Land O Lakes® Butter, cut into chunks

Filling

1 cup
crushed corn flakes
8 to 10 medium (8 cups)
tart cooking apples , peeled, sliced
1 cup
sugar
2 teaspoons
ground cinnamon
1/2 teaspoon
ground nutmeg
1
large Land O Lakes® Egg (white only)
2 tablespoons
sugar

Glaze

1 cup
powdered sugar
1/2 teaspoon
vanilla
1 to 2 tablespoons
milk

Directions

  1. Heat oven to 350°F.
  2. Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars.

Recipe Tips

- 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.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 bar)

Calories
140
Cholesterol
20mg
Carbohydrates
21g
Protein
1g
Fat
5g
Sodium
115mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

this recipe is delicious

Posted October 31, 2016 by judy

Rating

I've used this recipe for years (got it from Land o Lakes). It is easy to make and so yummy. Comfort food. One change I make is to use apple cider instead of milk in the frosting.

Posted January 07, 2016 by Colleen

Rating

Turned out thin and skimpy. I'm doubly the ingredients next time in the same pan for a generous piece of pie. Dough recipe worked easily. Just needs more filling and a thicker crust.

Posted November 22, 2015 by Linda

Rating

This recipe ROCKS!!! You can really cut corners and buy store bought crust, but this is really easy.

Posted October 18, 2015 by Julie

Rating

Gross! They have no flavor and came out very dry. I made a pan in hopes of serving it to my guests from church but no way. They are going in the trash. Sorry I don't see what all the rave is about this recipe.

Posted October 01, 2015 by Deana

Rating

LOVED THIS RECIPE!!! Made just for husband and self, so I cut everything in have, (except egg). I also didn't have cornflakes, used raisin bran instead, extra bonus , raisins. Turned out great! Will make again.

Posted May 19, 2015 by Maureen

Rating

I HAVE MADE THIS RECIPE FOR YEARS WITH FRESH FRUITS AND PIE FILLING. YOU HAVE TO ADJUIST THE AMOUNTS. FAMILY FAVORITE IS STRAWBERRY RHUBARB I GOT THE RECIPE YEARS AGO FROM A BETTER HOMES AND GARDEN MAGAZINE WE LOVE THIS RECIPE

Posted January 31, 2015 by MARGIE

Rating

I used Rice Krispies.....instead of corn flakes...really good! baked in 9x13 pan, worked out fine. Froze the leftovers, the few that were left.

Posted January 16, 2015 by katie

Rating

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!

Posted August 14, 2014 by kathleen rundquist

Rating

Yes, these bars can definitely be frozen after baking - just place the cut bars in a resealable plastic food bag, separating the layers of bars with parchment paper. Thaw completely before serving. Happy baking!

Posted June 13, 2014 by mallory

Rating

Can these bars be made ahead and frozen?

Posted June 13, 2014 by MP

Test Kitchen Comment
From: mallory
Yes, these bars can definitely be frozen after baking - just place the cut bars in a resealable plastic food bag, separating the layers of bars with parchment paper. Thaw completely before serving. Happy baking!
Posted June 13, 2014

Rating

Love the portability! I think fresh tart apples help push the flavor to a 5!

Posted December 31, 2013 by Lisa Howell

Rating

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.

Posted October 02, 2013 by Andrew

Rating

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,

Posted August 15, 2013 by Misty

Rating

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!

Posted May 03, 2013 by Nancy

Rating

I first made this years ago. It is a really great recipe, and I make it instead of apple pie.

Posted November 21, 2012 by Sara

Rating

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!

Posted November 13, 2012 by Eva

Rating

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?

Posted November 11, 2012 by Renee

Rating

yummy

Posted September 28, 2012 by betty

Rating

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.

Posted August 26, 2012 by Gina

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