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Pioneer Woman best apple pie bars turn Granny Smith and Honey Crisp apples, buttery shortbread and toasted pecans into a golden streusel dessert in 2 hours 40 minutes. Try this easy apple pie bars recipe for Thanksgiving or tailgate season, since it's make-ahead friendly and feeds a crowd.
Press about three quarters of the dough into the pan and chill it 15 minutes before baking the crust. Skip the chill and the crust slumps and turns greasy, so the bars never hold their shape.
The same buttery shortbread dough makes both the crust and the crumbly topping, so you never roll out a pie pastry. A splash of apple cider vinegar keeps the sliced apples bright, and the cream cheese maple glaze finishes each square.
What you need for this recipe
Pyrex 9x13 glass baking dish
The bars bake in one 9-by-13-inch pan, so the crust, apples and topping stay in even layers.
Buy on AmazonReynolds unbleached parchment paper
The overhanging parchment works like a sling, so you can lift the whole slab out for glazing.
Buy on AmazonKitchenAid 5-speed hand mixer
It creams the butter and sugars into an airy dough in just a few minutes.
Buy on AmazonPantry pick Butternut Mountain Farm pure Vermont maple syrup, 32 oz
Grade A dark, the robust flavor that stands up to baking.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Best Apple Pie Bars
Course: DessertCuisine: AmericanDifficulty: Medium12
servings40
minutes1
hour25
minutes697
kcalA crisp shortbread base holds tender, spiced apples under a pecan streusel that bakes up golden and crumbly. Once cooled, a soft cream cheese glaze sets over the top and the bars slice clean.
Ingredients
2 c. unsalted butter, softened
3/4 c. granulated sugar
3/4 c. light brown sugar
1 1/2 tsp. vanilla extract
4 c. all-purpose flour
1 tsp. salt
1 c. chopped pecans
3 large Granny Smith apples, peeled and thinly sliced
3 large Honey Crisp apples, peeled and thinly sliced
1 tbsp. apple cider vinegar
1/4 c. light brown sugar
1 tbsp. cornstarch
1 1/2 tsp. apple pie spice
Pinch of salt
3 tbsp. pure maple syrup
1 tbsp. unsalted butter
1 oz. cream cheese, softened
3/4 c. powdered, sifted
1 tbsp. milk or heavy cream
Directions
- Prep the pan: Preheat the oven to 350°F and spray a 9-by-13-inch baking pan with cooking spray. Line it with parchment, leaving a few inches hanging over the long sides so you can lift the bars out later.
- Make the dough: Beat 2 cups softened unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar and 1 1/2 teaspoons vanilla extract with an electric mixer. Keep going for 4 to 5 minutes, scrape down the bowl, then add 4 cups all-purpose flour and 1 teaspoon salt and mix on low until combined.
- Press and chill: With lightly moistened hands, press about 3/4 of the dough along the bottom and slightly up the sides of the pan. Refrigerate it for 15 minutes, and keep the remaining 1/4 of the dough (about 1 1/2 cups) chilled for the topping.
- Bake the crust: Bake the chilled crust for 20 to 25 minutes, until it turns golden brown. Then set the pan on a wire rack to cool.
- Toss the apples: Toss 3 sliced Granny Smith apples and 3 sliced Honey Crisp apples with 1 tablespoon apple cider vinegar in a large bowl. Add 1/4 cup light brown sugar, 1 tablespoon cornstarch, 1 1/2 teaspoons apple pie spice and a pinch of salt, and toss well to coat.
- Fill and top: Spread the apples evenly over the crust, leaving a small border around the edges. Tear the reserved dough into small pieces, work in 1 cup chopped pecans with your hands, then scatter it over the apples.
- Bake the bars: Bake for 1 hour, rotating the pan halfway through, until the apples are fork-tender and the topping is golden brown. Then cool the bars completely in the pan, about 1 to 2 hours.
- Glaze and slice: Whisk 3 tablespoons pure maple syrup, 1 tablespoon unsalted butter, 1 ounce softened cream cheese, 3/4 cup sifted powdered sugar and 1 tablespoon milk or heavy cream until smooth. Then lift the cooled bars out with the parchment, drizzle the glaze over the top and cut into squares.
Tools for this recipe
- Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, KitchenAid 5-speed hand mixer, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use other apples besides Granny Smith and Honey Crisp?
Yes, any firm baking apple works, like Gala, Pink Lady, Jonagold or Braeburn. Mixing a tart apple with a sweeter one gives the best balance of flavor and texture.
How should I store the glazed bars?
Keep glazed bars in an airtight container in the fridge, where they hold for up to 3 days. The cream cheese in the glaze is why they shouldn't sit out.
Can I make these bars ahead for a party?
Bake the bars a day ahead and let them cool completely before you wrap them up. Add the glaze just before serving so it stays smooth and doesn't soak into the topping.
Can I make the dough without an electric mixer?
A sturdy wooden spoon and some muscle will work, though it takes longer. Beat the butter and sugars until pale and fluffy, then fold in the flour and salt until no dry streaks remain.
What's the biggest mistake with apple pie bars?
Cutting them before they cool is the most common slip, since the filling needs time to set. Give them the full 1 to 2 hours in the pan and the squares will slice cleanly.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, KitchenAid 5-speed hand mixer.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
