Glazed Apple Pie Bars

Glazed Apple Pie Bars are like a special slab pie–rich pie crust topped with apples, more crust, then glaze. Cut into bars, they are easy and delicious!  Glazed Apple Pie Bars are like a special slab pie--rich pie crust topped with apples, more crust, then glaze. Cut into bars, they are easy and delicious!

Do you ever think about what you like best about the internet? For me, I like the fact that you can find just about anything online. Including recipes for long lost childhood treats! 

Back when I was a kid, the grocery store in the small town where we vacationed had a special bakery item. It was called “Apple Slices” and it consisted of a layer of pie crust, topped with apple pie filling and another layer of pie crust. Then the whole thing was glazed and cut into bars—mmm!

Glazed Apple Pie Bars are like a special slab pie--rich pie crust topped with apples, more crust, then glaze. Cut into bars, they are easy and delicious! 

Is it a pie or a cookie?

While our parents shopped, they’d give us kids some spending money to keep us busy. We’d head right to the bakery and pick up some Apple Slices to eat while we waited. Such a treat!

Alas, the store closed long ago, but I still think of those days!

Glazed Apple Pie Bars are like a special slab pie--rich pie crust topped with apples, more crust, then glaze. Cut into bars, they are easy and delicious!

Glaze

Recently my Sunday blogging group decided to do apple recipes and I knew just what I had to do!  I found an Apple Slices recipe, on the Chickens on the Road blog, and was excited to share them with my kids. The bars were surprisingly easy, and I kicked myself for putting it off for so long. While the original website mentions the crust being difficult, that wasn’t my experience. 

Prepare crust

Top with apples

Add top crust

I was excited and nervous when I finally cut into the Glazed Apple Pie Bars. “I didn’t think something this simple would be so good,” my daughter said, quickly on to her second piece. With similar reactions from her sister, cousin, dad and a couple house guests, the pan didn’t last the day.

There was one thing I needed to change though. When I referenced “Apples Slices”, the kids said “noooo, that’s a piece of an apple, you can’t call them that!” I had to admit they were right.  And so, Glazed Apple Pie Bars were born.

Glazed Apple Pie Bars are like a special slab pie--rich pie crust topped with apples, more crust, then glaze. Cut into bars, they are easy and delicious!

Glazed Apple Pie Bars are like a special slab pie--rich pie crust topped with apples, more crust, then glaze. Cut into bars, they are easy and delicious!

Glazed Apple Pie Bars

Glazed Apple Pie Bars are like a special slab pie--rich pie crust topped with apples, more crust, then glaze. Cut into bars, they are easy and delicious! 
Author: Inger
4.75 from 4 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 15
Calories 278 kcal

Ingredients
  

Filling:

  • 5-6 cups apple slices (1/4-1/2 inch thick)
  • 1 cup sugar
  • 2 Tablespoons flour
  • ½ teaspoon ground cinnamon

Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 5 ounces shortening or lard (1/2 cup + 2 Tablespoons) I used my farm lard
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 cup water to start + up to 2 Tablespoons more as needed I used 1 Tablespoon extra

Glaze:

  • 1 Tablespoons butter
  • 1 Tablespoons milk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla

Instructions
 

  • Combine sugar, 2 tablespoons flour and cinnamon, then mix with the apples slices to coat them. Set aside.
  • Combine flour and salt then cut the shortening into the flour mixture until coarse crumbs are formed. Beat together lemon juice, egg yolks and water and pour over flour mixture. Stir to mix, until combined. Add extra water if needed. Divide dough in half and store one half in the refrigerator.
  • Line a 8 x 13 inch pan with parchment paper. Roll out half of the dough between wax paper to fit the pan. (Or you can pat it into shape in the pan but I found rolling slightly easier).
  • Spread sliced apples evenly over the dough. Sprinkle with any remaining sugar/cinnamon/flour mixture.
  • Roll out the other half of the dough, between wax paper, to fit the top. Make slashes in the top with a knife to allow steam to escape.
  • Bake in 400° oven for 40-50 minutes until crust is slightly golden and apples are bubbling. If the crust is browning too quickly, cover the top loosely with foil and continue baking. Remove and place the pan on a rack to cool completely.
  • When bars are cool, make the glaze. Melt butter then combine with milk, powdered sugar and vanilla. Spread the glaze over top and allow to harden.
  • Slice into 15 squares (or whatever size you’d like).
  • Enjoy!

Nutrition

Calories: 278kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 28mgSodium: 87mgPotassium: 123mgFiber: 2gSugar: 29gVitamin A: 99IUVitamin C: 8mgCalcium: 21mgIron: 1mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

 

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12 thoughts on “Glazed Apple Pie Bars

  1. Juliana

    Wow, you made pie crust from scratch…the bars look awesome, and I am loving the the glaze on it…thanks for sharing the recipe Inger.
    Have a great week!

  2. Thao @ In Good Flavor

    I love it when long forgotten things from childhood comes back into my life. I can see why you were so long of these apple pie bars. They look scrumptious!! The crust looks so light and flakey too!!

    1. Inger Post author

      Ooo, just pulled this out of my spam folder–strange. But I hope you do get a chance to try this. So good!

  3. David Scott Allen

    I always think of “slice” recipes bring British and, in particular, Australian. I’m glad you renamed them! Apples are just coming into the market – I will be making this recipe soon! Thanks, Inger!

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