Apple Pie Bars

Reality just hit that we are officially four weeks away from the first day of school. Four weeks. Where the heck did summer go? I feel like I’m finally just getting a chance to slow down and enjoy the sunshine, but before you know it, the kids and I are going to be knee-deep in math homework, spelling quizzes, and sports equipment, so I guess I better enjoy these last few weeks while I can!

I was in the mood to do some baking the other day and found inspiration in a big, beautiful bag of Granny Smith apples that I had just picked up from the store. The boys and I love snacking on apple slices and peanut butter (creamy for them, chunky for me!), but I couldn’t help but crave a giant slice of warm, fresh apple pie after spotting those apples in my fridge. I needed some apple pie. ASAP.

So I pulled out my baking ingredients and got to work. As I started chopping up those bright green apples, I started thinking… what if I turned my regular apple pie into bars? Little individual, handheld bars that you could easily pack up for a picnic or the school lunches that will soon need to be packed every morning. I loved the idea and loved the amazing results of this glorious baking creation even more! So today I’ll show you how to make my Apple Pie Bars with a fresh apple filling, homemade double crust, and a sweet vanilla glaze drizzled on top!

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with a fresh apple filling, homemade crust, and sweet vanilla glaze! |

So the beginning of school also means the start of a new season of sports. My oldest is tackling his 4th year of football (pun intended) and my youngest is finally old enough to play his first year of soccer. I can’t decide if I’m sad or excited about all of this…



These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |


These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |

Sad because my baby is growing up and will be playing out on the field instead of sitting next to me slurping a Gatorade while cheering on his big brother. Sad because for the next 14 years of my life, I get to be a chauffeur for my little athletes, driving them to and from practices and games and making sure they have pads, helmets, cleats, water bottles, mouth guards, uniforms and whatever else comes with that particular sport. Sad because we’ll most likely spend more time and money eating at a concession stand than around our dining room table at home, but you know what… I wouldn’t have it any other way.

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |

I’m beyond blessed to have two healthy boys that are able to run around and play their beloved sports. Blessed to have a husband that takes time to play catch with them and show them what a proper tackle looks like. (Although at 31 years old, it takes him a little longer to get off the ground than it used to at 18) Blessed to have a career that allows me the time and flexibility to be at every one of their games and practices, cheering them on like a lunatic. And blessed to create these memories with our little family that they will remember for a lifetime. Okay… I guess all those late nights spent at the ball field are totally, 100% worth it. Thanks for talking me through this one, guys.

So before life gets crazy again with back to school activities, I wanted to show you these amazing apple pie bars and why you need them in your life. Because you totally do.

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |

Here’s why I love these bars: First, I think they’re easier to make than pie. No fancy fluted edges to worry about. Just throw some ingredients together in a food processor and whip up a fast, easy pie crust dough. You can definitely do this crust by hand with the help of a pasty cutter, but it goes much faster in a food processor, and I’m all about fast and easy shortcuts in the kitchen.

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |

Divide the dough into two portions (a top and bottom crust) and roll them out to fit in a 13×9″ baking dish. Sandwiched in between the crust layers is a sweet, cinnamon-infused apple filling that is nice and thick. You can’t have a sloppy, wet filling if you want these bars to be handheld and transportable. And a finishing touch of cinnamon and sugar goes on top before baking in the oven for about 50-60 minutes. Just watch for the crust to reach that perfect golden brown color and pull it out to cool for at least an hour before cutting. Go run some errands during this hour, because the sweet apple pie smell in your kitchen is going to be VERY hard to resist!

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |

When I’m taking these bars to a party or a picnic or packing them in the kids’ school lunch (all of which are perfect for this recipe!), I like to finish them with a drizzle of vanilla glaze on top. The glaze sets up nicely on the bars, so you don’t have to worry about having a wet, sticky mess when packing them up to eat later.

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |

But if I’m at home and want to make these bars EXTRA delicious, there’s nothing better than warm apple pie paired with a scoop of vanilla ice cream on top. Am I right? I store these bars in the refrigerator, but just a few seconds in the microwave, and your apple pie will be just as delicious as fresh out of the oven!

So next time you’re in the mood for a sweet treat, bake up some of these scrumptious apple pie bars, and I promise you won’t be disappointed! They’re perfect for sharing too!

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |

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Apple Pie Bars
Prep time
Cook time
Total time
These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze.
Recipe type: Dessert
Serves: 12
  • Crust:
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, cold and diced into cubes
  • ¼ cup 2% milk
  • 1 egg yolk

  • Filling:
  • 5 cups Granny Smith apples, peeled, cored, and diced
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 1½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

  • Topping:
  • 1 egg white
  • 1½ tablespoons Turbinado sugar (or granulated sugar)
  • ¼ teaspoon cinnamon

  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons 2% milk
  • ½ teaspoon vanilla
  1. Preheat oven to 350ºF.
  2. Pie crust: Add flour and salt to a food processor bowl and pulse ingredients together. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Add milk and egg yolk and pulse until mixture comes together and can be formed into a ball. Wrap dough in plastic wrap and refrigerate while preparing filling.
  3. Filling: Place diced apples in a large mixing bowl. Add vanilla and toss to coat. In a separate bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Pour flour mixture over apples and toss until evenly coated.
  4. Assemble the pie: Divide pie crust dough into 2 equal portions. Roll first portion into a 13x9" rectangle on a lightly floured surface. Transfer dough into the bottom of an ungreased 13x9" baking dish by placing a rolling pin in the center of the dough, folding one side up over the pin, then folding the other side on top. Lift the rolling pin over the baking dish and unfold both sides into the dish. Carefully dump apples over the crust and spread them up to ½" around the edge of the crust. Roll out the 2nd dough portion i the same manner about ½" larger on each side. Transfer dough over apples and tuck sides of dough down into the baking dish, sealing the apples inside the crust. In a small bowl, whisk the egg white until foamy and brush over top of the pie. Combine the Turbinado sugar and cinnamon in another small bowl and sprinkle evenly over pie. Bake in preheated oven for 50-60 minutes until crust is golden brown. Remove from oven and allow to cool for at least 1 hour on a baking rack before cutting into squares. Serve bars drizzled with glaze (see instructions below) or with a scoop of vanilla ice cream.
  5. Glaze: Combine all ingredients in a small bowl and whisk until smooth. Thin with additional milk if necessary and drizzle over bars.
- If you don't have a food processor, you can make the pie crust by hand also. Just use a pastry cutter to cut the butter into the flour mixture and use your hands or a spoon to add in the milk and egg until you can form the dough into a ball.

– Adapted from Cooking Classy

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! |


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  1. These look so irresistibly delicious! I might have to throw a few berries in the mix too. YUM!

  2. These look so deliciously perfect. Pinned!

  3. I can’t believe we’re only a month away from school starting, either — I feel like summer just started! These pie bars look amazing, Liz, and I will definitely be trying these. Pinned! 🙂

  4. it looks delicious! i’d love it with some ice cream!

  5. you have definitely stumbled across a great idea turning apple pie into apple pie bars.. look seriously delicious. i could so devour one right now!

    • Liz Fourez says:

      Thank you, Thalia! I’ve devoured quite a few of these lovelies and need to make another batch! 🙂

  6. Hi Liz! Love these apple pie bars. They remind me of a recipe my mom use to make us when we were kids.
    I especially love your thoughts and sentiments on your boys growing up. I’m right there with ya. My little boy is entering first grade next month, and it feels like we just brought him home from the hospital. Being a mom is the most wonderful job, but its also a little heart-breaking at times. But I’m totally with you, I wouldn’t have it any other way.
    You’re writing is tremendous, Liz! Keep up the fantastic work! xoxo, Erin

    • Liz Fourez says:

      I’m so glad to hear that, Erin! This recipe definitely does bring back a little nostalgia.
      Wow… first grade! How exciting! I still have one year left of preschool before I have to send my littlest to Kindergarten, so I’m making a promise to myself that I need to enjoy this last year with him to the fullest! And then I’ll cry my eyes out next year when I watch him get on the school bus for the first time. Story of a mom’s life, right? Thanks so much for stopping by!

  7. These look seriously amazing! You are so right that bars are easier without edges to worry about! And I love what you said about your boys growing up – we don’t have kids yet, but I imagine it’s such a mix of emotions to see them get older. 🙂

    • Liz Fourez says:

      You are the sweetest, Lindsay! I could never tackle the amazing desserts that you can rock out, so I love easy shortcuts like this one. 🙂 And yes… it’s a lot of fun to do things with my boys now that they’re older, but some days I wish I could just smush them back to little babies and rock them to sleep! Totally normal, right? Lol! Thanks for stopping by, girl!

  8. I can’t say no to a cooked fruit dessert. Making them grab and go like this is genius!

    • Liz Fourez says:

      Me too, Lauren! Pie, cobbler, crisp… count me in! I can’t wait to try these bars with other fruits too. What would you make them with?

  9. OH yummy!

  10. Amazing bars Liz! On my list to make!

    • Liz Fourez says:

      Thank you, Sheila!! You’ll have to let me know what you think of them! Hope you have a great day. 🙂

  11. Emily Elizabeth says:

    These look uh-mazing! Question: I’m unfortunately gluten free (new life style change, killing me!). Do you think these would work if I replaced the flour with all purpose gluten free flour? I’m new to using GF flour and I know sometimes it doesn’t always work the same. That’s the only ingredient that wouldn’t work for me..

    • Liz Fourez says:

      Hey Emily! To be honest, I’ve never had a need to try gluten free flour, so I’m not very familiar with it. If you decide to give it a try, you’ll have to let me know how it works! Thanks so much for stopping by!

    • I’m sure this recipe would work with GF flour! If you are using a GF flour with a lot of garbanzo bean flour in it (like Bob’s Red Mill All-Purpose GF flour), I’d recommend substituting in some rice flour. I think it makes it taste more like wheat flour, and it will make the crust a bit more crunchy.

  12. Has anyone tried freezing these? It looks like it makes a lot and I’d love to freeze them so I always have them on hand as a healthy go-to snack or dessert for my 2nd grader. Any tips would be appreciated 🙂 These look delicious – thank you for sharing! ps – my daughter doesn’t like the thick fluted crust edge on pies, so this is going to be a wonderful fix for that!

  13. Liz these look so good!!! We love all things apple. I can’t wait to make some this fall. I’m featuring them tomorrow in my Friday Features!

  14. These look incredible. Just curious if anyone has tried to freeze and reheat these. I am thinking morning snack. (I think a cup of coffee, scrambled eggs, and one of these would make a lovely mommy-only breakfast)

    • Liz Fourez says:

      That sounds like the perfect morning snack! I haven’t tried freezing them, but I’ll be sure to update you if I do!

  15. These look sooo good! I love the idea of turning apple pie into bars, and your photos are just gorgeous!

    • Liz Fourez says:

      You’re too sweet, Kristine! Thank you! I might actually love these bars a little more than regular apple pie. 🙂

  16. These look delish! Do you think I could get away with using whole milk instead of 2%?

    Thanks! Can’t wait to try these

  17. i made these before but your’s are a little different, you use butter, i used crisco. i think your’s sound better

  18. Hi! loved the idea of this, followed recipe to a tee, it didn’t turn out at all. we did enjoy eating the messy results though!
    my dough was sooo sticky and i didn’t have enough to divide into two, ended up making one layer of dough with the apples on top, the apples turned out delicious but left so much juice that i guess my bars turned into an apple pie stew ? not sure where I went wrong, but next time i’ll try doubling the crust recipe, and frying the apples before using them to avoid the apple juice mess.
    hopefully next time i’ll have the results you posted 🙂

    • Thank you for sharing, Natalia! I’m sorry this batch didn’t turn out, but hopefully you’ll have better luck next time! As you said, I’m sure the messy results were still pretty delicious. 😉

    • Natalia, it makes a difference which apples you use. I find some apples, like MacIntoshes just go instantly to mush. I’ve also noticed that if you let apples sit in the sugar/cinnamon mixture, it pulls out their juices immediately, so you want to mix up the filling when you have the crust ready for it! I agree with you that the dough was quite sticky. Next time, I will only add half the milk and then mix it a little and continue adding milk until all the dry ingredients are incorporated. Good luck!

  19. Hi! I just wanted to let you know that this is my new favorite apple recipe. I think it was easier than an apple pie, however, it tasted just like one. Very tasty– I loaded the cinnamon sugar on top–it was great. We went apple picking the other day and this was perfect. My new fall favorite!! Will be making again soon!! 😉

  20. I’m late to the party but these look amazing. What a great recipe, can’t wait to bake these bars this weekend:)

  21. These bars look absolutely amazing! They are perfect for fall. I’m definitely going to make some this weekend. Have fun cheering at your sons’ games!

  22. These look delicious and I am going to try them this weekend. I don’t have a food processor and am not good with making dough. Could I use store bought pie crust?

    • Hey Margaret! Absolutely! Store-bought crust is a shortcut I use quite often. Let me know what you think about the recipe! Enjoy 🙂

  23. I love this recipe but to cut time in half do u think pre
    made pastry would be ok I no its not the same but just to
    cut time thanks

  24. Elaine DiSanto says:

    They’re in the oven now, and they smell great!! We visited an orchard earlier this week, and got some freshly-picked Macintosh apples… can’t wait to eat these bars!

    As far as the kids going off to school – been there, done that. My youngest is a sophomore in college – I still can’t believe it!

    • The smell from the oven is so good, isn’t it? And I bet those fresh Macintosh apples are going to be amazing in this recipe!! Wow, a sophomore in college… I can’t imagine my babies being that old, but I’m sure it will be here before I know it!

  25. Hi Liz!
    I have the bars in the oven now and man they smell delicious! Sending them out to my husbands mom and dad’s tomorrow, the sons are helping them with some house stuff, but they will be tough to part with! Better save a couple for myself! Thanks for the recipe!

  26. My nephew loves apple pie but unfortunately lives in another state, do you think these could be wrapped when cut and shipped? These look deliscious!

    • That is so sweet of you, Karen! I bet your nephew would love these! When I make these bars, they are pretty sturdy once cooled completely. I would think you could wrap them up carefully and ship them to him! Let me know how they turn out!

  27. hi liz!
    i want to make this recipe! but i have some questions, what is it the equivalent of 12 tablespoon of butter in cups?
    and can i use saltedbutter?

    • Hey Alina! 12 tablespoons would be 3/4 cup of butter… if I’m doing my math correctly. 🙂 And I’ve only tried this recipe using unsalted butter, so if you give it a go using salted, you’ll have to let me know how it turns out!

  28. Just made this recipe today from the apples we picked a couple of days ago! ! Very sweet but super delish!

  29. We live in apple country so in the fall we are always looking for new yummy recipes to try. This was a huge hit in our family, a definite keeper….absolutely delicious!!! My friends and I are planning a pinterest party -these will certainly be my covered pin:) Today my youngest daughter tried a variation-we used a sugar cookie crust for the top and bottom…..pretty tasty too. Thanks for sharing Liz!

    • I wish I lived in apple country too! And your Pinterest party sounds so fun! Can I tag along? Lol! Thank you so much for stopping by to share your review. The sugar cookie crust sounds to die for… great idea!!

  30. I just made these and they are delicious!
    I altered the recipe not-a-bit.
    Yummmy…I may have to have a second piece!

  31. Christine Henry says:

    I also had some difficulty with the crust. It was too sticky for rolling out and I didn’t want to add more flour and have my crust toughen up on me. So……I patted the crust into the bottom of the pan and filled up with my filling. For the top crust, I patted it out on my floured surface and cut with a large cookie cutter and pieced together on the top. For the life of me I could not roll it out! LOL. Topped it with the egg white and sugar mixture. It actually looks pretty cool, a bit rustic! Baking right now, just wanted to share my experience with the crust.

  32. Hi! So looking forward to trying these. But, at the apple orchard yesterday we picked all sweet apples…gala, honey crisp, Jonathan…will this recipe work with those apples? Or will it be applesauce? Thanks in advance!

    • Liz Fourez says:

      Hey Amanda! Great question… I have not tried any of those in this recipe, but I think that Honey Crisp would be a great option as well. They are nice and crisp like the Granny Smith. Also, another reader recommended waiting to mix the apple filling until you’re ready to add it to the crust. I hope this helps! Enjoy an apple pie bar for me! 🙂

  33. These look amazing! I love how they aren’t sloppy but perfect little bars! This would be such a yummy treat over Thanksgiving weekend! Thanks for sharing!

    • Liz Fourez says:

      PERFECT for Thanksgiving! I’m going to have such a hard time deciding what to make this year, but I think these apple pie bars are going to make the top of the list! Thanks for stopping by, Alyssa! 🙂

  34. I made these for a pot-luck tonight! Everyone thought they were so lucky to try them! The pan of them disappeared and one man admitted, “I had 4 already!” I ate the worst looking crusty corner one and even it was delicious!
    I’ll add the milk in stages next time though – just until things come together. Tonight’s pastry was pretty sticky! I’ll also make sure to cut the squares before glazing them next time, so that the knife doesn’t get gunked up with glaze and my beautiful glaze job doesn’t get ruined! Thanks for what one friend called “like McDonald’s Apple Pies, only better!”

    • Liz Fourez says:

      I am so happy to hear that Helen!! These are great for pot-lucks! You’ll have to let me know if adding the milk in stages helps next time. I’d love to hear how that goes! “McDonald’s Apple Pies, only better”… I love that!! Thanks so much for the fantastic feedback!

  35. I made these using my own pie crust that I already had frozen. The filling was delicious!!!! Thanks so much.

    • Liz Fourez says:

      Wonderful! That’s a great idea to have pie crust already made and ready to use. I’m so glad you love the filling! Thanks for stopping by to share! 🙂

  36. Picked apples from my apple tree this morning and made this. My company and I loved it. Not overly sweet and outrageous pastry crust. Thank you for this keeper recipe!

    • Liz Fourez says:

      There is NOTHING better than freshly picked apples! I am so glad to hear that you and your guests loved the recipe. Thank you so much for the feedback. I really appreciate it! 🙂

  37. These just made me miss real apple pie. The filling was just baked apple taste not the true sweet gooey pie taste. Only good thing was the pillsbury crust and glaze. Big flop.

  38. Soooo yummy!! Finally an apple pie my hubby and I can agree on, though I left the nutmeg out. Very good when warmed up and served with vanilla ice cream.

    Today I made it with italian prune plums (no cinnamon or nutmeg) which is a little messy but oh so perfectly delicious!!

    Thank you for this wonderful recipe and the crust is really versatile 🙂

    • Liz Fourez says:

      That’s awesome, Nina! I agree, warm with vanilla ice cream is definitely the way to go! I’m so glad you like the crust, and it sounds like you’re using it in some yummy ways! Thank you for sharing, and I really appreciate your feedback!

  39. I just took a batch of these out of the oven and have just drizzled on the icing. My husband, including myself, can’t wait to dig in…whip cream and all!!!! Thank you for this wonderful recipe!!!!

    • My mouth is watering now, Tina! I can almost smell the bars coming out of your oven! Hope you both enjoy the treat, and thank you for sharing this with me! 🙂

  40. wondering how much i could cheat making these, i know you said we could use store made pie crust, i don’t have any apples on had but i have can apple pie filling, do you think that would be ok???

    • Sure! I haven’t tried using canned filling, but I would think it would work pretty well. I love this homemade filling, but a can should definitely work in a pinch! You’ll have to let me know how it turns out!

  41. I made these on a whim this weekend and am now on my third batch this week (this one is going to work with my husband this morning). Definitely a win in our house! Thanks for sharing!

    • Liz Fourez says:

      Yay!! So happy to hear that, Laura! I remember making these multiple times in the same week when I first tried this recipe too! Thanks so much for sharing your feedback with me. 🙂

  42. Sorry to ask whats 2% milk? Coz there may not be any where I live, what’s another alternative?

  43. Has anyone tried to line the pan with foil and lift them out after cooling? I would like to make these as gifts but sometimes you lose too much when trying to cut them out of a deep pan. I line the pan with foil when I make lemon bars so I was wondering if I could do that with this also.

  44. MissMila says:

    Well I just took this recipe on. I found that I had *just* enough dough to cover the top and bottom. It baked up beautifully in an hour. I’m letting it sit in the fridge overnight to cut and glaze it, but the smell… Oh my goodness, the smell!! Heavenly. I can’t wait to see how they’re going to slice up after I firm them up tomorrow!

  45. MissMila says:

    update: I just got around to cutting and glazing them. While they didn’t look as pretty as the picture, they cut beautifully. I cut them about half the size of the picture. There was wayyy too much glaze. Half the recipe. But thy cut perfectly and look so pretty.

  46. Shannon says:

    I was searching on Pinterest for a recipe to use the box of gravenstein apples my neighbor dropped off. I made a double recipe, one to take camping tomorrow and one to take to the hubby at the fire station. The guys will be very happy!! Thanks for a great recipe that even I can make.

  47. I just made these bars as my first apple baking for the fall. I did add raisins to make my husband happy (he’s so easy!). This recipe is definitely a keeper. The filling is a perfect consistency, and the crust cuts so cleanly. Thanks, Liz, for a most delicious recipe!

  48. These look fabulous! I’d like to make these as part of a wedding sweet table and was wondering if there was anything I could make a week or so ahead of time? Have you tried freezing these with good results? Or just the filling perhaps? Thanks!

    • Hey Amy! I have not tried freezing these before, but I would imagine that you could make the pie crust and filling ahead of time and freeze them separately. I would recommend giving it a test run before the wedding, but you’ll have to let me know how it turns out!

  49. Irene Luciana Barbosa says:

    Hi Liz all looks so scrumpshies, can’t wait to make it with my daughter, to be honest she is the baker in the house but hey this is how we learn !!! Thanks have an awesome day !! 🙂

  50. Made this last night and had my first piece this morning for breakfast…delicious! Thank you for sharing!!

  51. I made these gorgeous squares today to take to our daughter & son-in-law’s home … along with several freezer meals … because our daughter just gave birth to their second adorable daughter.

    The squares were very easy to make thanks to your detailed instructions! I found them easy to cut, easy to remove from the pan and absolutely delicious!! (I also know that they handle beautifully because our son-in-law had one in each hand as we were leaving! lol)

    Thank you so much, Liz, for sharing your wonderful recipes with us … They are appreciated more than words can say!

    • Liz Fourez says:

      Oh Brenda, you just made my day! You wrote such a detailed review of the recipe, and I am so happy to hear that they were a success. Congratulations on your daughter’s sweet new baby!

  52. Liz, These are delicious! Very easy to make!! I used Ida Red apples (yum). The crust was perfect. I used 1% milk, since that is all I had. I had to add a few more splashes to get it to the consistancy to form a ball. I will be making these again soon, since they are also magical squares, they are disappearing quickly.

  53. Liz, these look delicious. I’m planning on making them for a ladies night out at my church. I just had on question on the asembly, when putting the bottom crust in the pan, do I let it come up the sides of the dish or just lay flat on the bottom?

    • Liz Fourez says:

      Hey Amy! It’s however you want to make it… if you have enough crust to let it come up the sides, that’s great. If it just covers the bottom, that’s okay too! 🙂

  54. Liz, Can you give us an estimate of how many apples or how many pounds of apples yields 5 cups?

  55. This is so good. Love love love the pie crust.

  56. We love this! It turned out fabulous!

  57. I love these bars and I’ve made them the past 2 weekends. I’m thinking about actually making these into a pie… would I need to change anything?

    • Liz Fourez says:

      I’m so glad you enjoy the recipe!! I would imagine you could turn this into a pie pretty easily… the filling consistency should be perfect. Just use a double crust, and you should be good to go! You’ll have to let me know how it turns out!

  58. This is an amazing recipe great job.My whole family loved it.And some declared it as the best dessert they ever had (41 year old who has traveled the world)

  59. Hi there – I’d like to try these, but with apple filling instead – would i need to alter the bake time at all since the apples won’t really need to soften? Thanks!

    • Liz Fourez says:

      Hi Nicole! I haven’t tried this recipe with apple pie filling, so you’ll have to let me know how it turns out! 🙂

  60. Have you ever stored this at room temperature?

  61. This is amazing! Many thanks for your wonderful recipe. I had tons of apples and wanted to make something simple and apple pie-ish so I baked it today and it tastes delicious! 🙂

  62. Thank you for this recipe! I had a bunch of apples and wanted to make something yummy and this was perfect! It was super easy to make and tasted fantastic!!! I can’t wait to make it again 🙂

  63. Do you store it at room temp or in the fridge?

  64. Do you store at room temp or in the frige? And for the glaze the ingredient just says vanilla. Is it vanilla extract?

  65. Michele says:

    I made these as soon as I found the recipe on Pinterest. Simply put: I’ll be using this recipe often! I made these yesterday and its a great big , tastey apple pie. I put it in a bit bigger jelly roll pan instead of a 9×13 dish. The crust bakes up just great and when cut, can be eaten with your hand. I added a cup more of apple that i need to use upof which I’ll do again. I topped it off with a scoop of vanilla ice cream and a little caramel for my husband and he loved it. Very Good!!

  66. Paula S says:

    I made these today following the recipe to the letter. Perfection! My husband is the apple pie maker. He’s also my best critic when trying new recipes. Together we try to gear the recipe towards our taste. This one was perfection as it was. He ate three at lunch and said don’t change a thing. Thank you so much for sharing. I’ll be making these again soon.

  67. Marilyn says:

    Can one freeze these successfully?

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