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Apple Pie Bars

Apple pie bars with a golden shortbread base, spiced apple filling, and a crumbled buttery top baked until set. Finish with a simple powdered-sugar glaze for a neat, sliceable dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For shortbread base and crumble
  • 2.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 cup powdered sugar
  • 0.5 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1 egg yolk
For apple filling
  • 4 large apples, peeled and thinly sliced
  • 0.5 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For glaze
  • 0.75 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 375F and line a 9x13 pan with parchment for easy lifting.
  2. In a bowl, combine all-purpose flour, granulated sugar, powdered sugar, and salt, then cut in the cold cubed butter until crumbly.
  3. Add the egg yolk and mix just until the dough forms, then press 2/3 of the dough into the bottom of the pan.
  4. Bake for 15 minutes at 375F until the base is set.
Assemble and bake the bars
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Layer the spiced apples over the baked crust.
  3. Crumble the remaining dough over the apples to form an uneven top.
  4. Bake for 30 more minutes at 375F until the top is golden and the filling looks set and bubbling at the edges.
Glaze and serve
  1. Cool the bars completely so they hold their shape when cut.
  2. Whisk powdered sugar and milk for the glaze, drizzle over the cooled bars, then cut into neat squares.

Notes

For clean slices, cool completely (then chill 1–2 hours if your kitchen is warm) so the apple filling firms up. Store covered in the fridge for up to 4 days; freeze baked bars for up to 2 months, thaw overnight in the refrigerator. For a lighter option, use half the butter in the crumble (or substitute plant-based butter) while keeping the same flour and sugar ratios for proper texture.