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Glazed Apple Pie Bars Recipe

Glazed Apple Pie Bars Recipe

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 YIELD:24 servings

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

  • 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.

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.

Reviews for Glazed Apple Pie Bars

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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 9, 2015

"perfect and easy"

MY REVIEW
Reviewed Nov. 11, 2014

"I am giving this recipe only 3 stars because overall it did not come together as a whole. There were elements to this dessert that did not turm out for me and I followed the exact recipe. My crust turned out perfect though and it was my first time making crust! The apple apple center was EXTREMELY sweet and cinnomony (I would recommend using less), and the center was extremely runny (as if it had never set up properly) when I cut into the next day after baking it. The center poured out of the crust. What went wrong I wonder? When I was preping the dessert I had wondered about the combination of ingredients and I felt it needed something more to bind the center ingredients. I would not make this again because for as much time as it took to prep, I would have expected a better overall end result. Kudos to the recipe though because I certainly will use the crust ingredients again in the future for other desserts."

MY REVIEW
Reviewed Oct. 22, 2013

"I made a thicker glaze,tripled it and poured it over the entire pie! DELICIOUS!!!"

MY REVIEW
Reviewed Jul. 30, 2013

"The dough is a little difficult to work with but using the parchment to roll it between helps. These squares taste great though :)"

MY REVIEW
Reviewed Sep. 6, 2012

"YUMMY! This is just what I was looking for. Thank you for the really great recipe!!!!!"

MY REVIEW
Reviewed Nov. 6, 2011

"very good!"

MY REVIEW
Reviewed May. 2, 2011

"No stars ! Removing this recipe from my Recipe Box - No apple pie taste and not enough taste at all - followed the precise recipe... don't understand why it's getting such great reviews. Now I'm sorry I made these for teacher appreciation day tomorrow.."

MY REVIEW
Reviewed Jan. 1, 2011

"This is a simple way to serve apple pie to a crowd of people. DELICIOUS"

MY REVIEW
Reviewed Nov. 10, 2010

"I've made this recipe several times and think it is just WONDERFUL.

Like the other commenters, I also thought it is a bit sweet as written and have since cut the sugar from two cups to just one."

MY REVIEW
Reviewed Oct. 25, 2010

"My family loved them. They were a little sweet, but still great."

MY REVIEW
Reviewed Oct. 11, 2010

"These were very popular with my family. I'm a brand new pie baker, so I had some trouble rolling out nice rectangles. :o) I'm hoping with practice I will get better. Looking forward to making this again!"

MY REVIEW
Reviewed Oct. 2, 2010

"I made these tender morsels the first time you had them published. Now every fall, I bake them for Thanksgiving for the family. They are always gone!"

MY REVIEW
Reviewed Aug. 30, 2010

"Just the best ever! They melt in your mouth."

MY REVIEW
Reviewed Jul. 23, 2010

"Loved them so much! Will definitly put it in my recipe files."

MY REVIEW
Reviewed May. 28, 2010

"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!!"

MY REVIEW
Reviewed May. 2, 2010

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

MY REVIEW
Reviewed Apr. 15, 2010

"This recipe is delicious and fool proof."

MY REVIEW
Reviewed Mar. 30, 2010

"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."

MY REVIEW
Reviewed Oct. 16, 2009

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

MY REVIEW
Reviewed Sep. 29, 2009

"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."

MY REVIEW
Reviewed Sep. 29, 2009

"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. "

MY REVIEW
Reviewed Sep. 29, 2009

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

MY REVIEW
Reviewed Sep. 24, 2009

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

MY REVIEW
Reviewed Sep. 2, 2009

"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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