Glazed Apple Pie Bars Recipe
Glazed Apple Pie Bars Recipe photo by Taste of Home

Glazed Apple Pie Bars Recipe

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4.5 28 33
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This is only one of many wonderful recipes that my mother handed down to me. With their flaky crust and scrumptious fruit filling, these delicious bars are the perfect way to serve apple pie to a crowd.—Janet English, Pittsburgh, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:24 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 24 servings


  • 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
  • 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

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.


  1. 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.
  2. 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 bottom and up sides of pan; trim even with top edge.
  3. In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. Roll out remaining pastry to fit top of pan; place over filling. Brush edges with water or milk; pinch to seal. Cut slits in top.
  4. Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars. Yield: about 2 dozen.
Originally published as Apple Pie Bars in Taste of Home October/November 2002, p27

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Reviewed Feb. 19, 2016

"This is such a wonderful recipe on so many levels. I am making platters for a funeral and this is my "go to" recipe for a crowd. I can cut them up small and they go further. You can also use the crust recipe for all of your favorite TOH pot pie recipes. I am using 3 out of the 4 items on my platters from Taste of Home. Thank you for such yummy recipes to choose from."

Reviewed Aug. 24, 2015

"Having never made a pie before, this turned out fabulously! I used gala apples and let the bars cool completely overnight before glazing/cutting the bars. My bars looked just like the picture above - and received rave reviews from everyone who tried them!"

Reviewed Mar. 11, 2015

"Have made this wonderful recipe since it came out in '02. Fantastic. Has always turned out beautifully. As with just about any recipe you can adjust spices and (usually) sweetener to taste. Types of apples vary in sweetness and texture, and some are better for baking than others. I certainly wouldn't delete this recipe- common sense would dictate an an adjustment as mentioned above to impart it with enough "apple pie taste" for each baker's tastes."

Reviewed Jan. 25, 2015

"Tastes just like apple pie, but smaller servings than pie, which is nice. I would recommend using Granny Smith apples to get around the sweetness and runniness others mentioned. My filling came out perfect, just like the photo. Definitely a keeper."

Reviewed Jan. 9, 2015

"perfect and easy"

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