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Apple Pie Bars

Apple Pie Bars

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.

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1 hr
Prep Time
1 hr 45 min
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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside.

  3. STEP 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. STEP 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. STEP 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. STEP 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. STEP 7

    Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars.

Read the Story Behind the Recipe

Tip #1

If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.

Tip #2

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.

Tip #3

Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.

Nutrition (1 bar)

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