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Glazed Apple Pie Bars Recipe

Glazed Apple Pie Bars Recipe photo by Taste of Home

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This is the only one of the many wonderful recipes that my mother handed down to me. These delicious bars, with their flaky crust and scrumptious fruit filling, are the perfect way to serve apple pie to a crowd. -Janet English, Pittsburgh, Pennsylvania

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Glazed Apple Pie Bars Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 24 Servings

30 45 75

Ingredients

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water
FILLING:
7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg
GLAZE:
1 cup confectioners' sugar
1 tablespoon 2% milk
1 tablespoon lemon juice

Directions

In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top.
Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 267 calories, 9 g fat (2 g saturated fat), 36 mg cholesterol, 117 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Apple Pie Bars in Taste of Home October/November 2002, p27

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Reviews for Glazed Apple Pie Bars

Glazed Apple Pie Bars

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Reviewed on May. 28, 2010 by nhorne

Glad to find the recipe on line. I had lost it and my husband did not know I was looking for it since I had not made it in awhile. Absolutely a great recipe! A regular pie does not feed as many as this will. Thank you!!

Reviewed on May. 02, 2010 by Lovepiggs

It sounds delicious. But could canned apple pie filling be used? Easier than peeling & chopping all those apples.

Reviewed on Apr. 15, 2010 by cookreed

This recipe is delicious and fool proof.

Reviewed on Mar. 30, 2010 by vjgunkel59

I have been making this since it appeared in the TOH magazine-it is the best! I cannot say enough good things about this recipe. I've fixed it enough times that I have it down fairly quick. I mix the pastry ingredients in my food processor, and since I freeze apple pie filling that I make each fall, the filling is ready to go. The only labor I have is making the glaze and this is such a favorite everywhere I take it that I rely on it now.

Reviewed on Oct. 16, 2009 by Nole5

This recipe was absolutely delicious. I would definitely make this again. I also cut it into small pieces and froze what was left.

Reviewed on Sep. 29, 2009 by greenfaerae

One of the girls I worked with made this on several occasions. It was wonderful! Cant wait to make it for my family. Thank you for sharing this recipe.

Reviewed on Sep. 29, 2009 by cjsu

recipe could not have showed up at a better time. Just went apple picking this morning and as I did with the blueberries.. I now have so many apples.. apple pie, sauce, crisp, squares oh my.. I'll be busy.

Reviewed on Sep. 29, 2009 by sslteach

Do you think frozen pie dough or phillo dough could be used?

Reviewed on Sep. 24, 2009 by RD2Cook

These taste just like apple pie, only they're easier to take to gatherings than a pie and easier to eat, no silverware required!

Reviewed on Sep. 02, 2009 by lost island

Good but cinnamon was way too strong.I will make again using less cinnamon, dot filling with butter and leave off the glaze as it was too sweet.Overall a good recipe and wonderful for pot luck.

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