Easy Apple Pie Bars
This recipe for Apple Pie Bars with Salted Caramel is the perfect alternative to traditional pies for Thanksgiving or any other special occasion. The bars are made with a shortbread crust and a filling of spiced apples, then topped with a salted caramel sauce adding a touch of sweetness and saltiness that takes these bars to the next level.
Equipment
Ingredients
For the Salted Caramel Sauce:
- ½ cup brown sugar or granulated sugar
- 2 tablespoons water
- 6 tablespoons heavy cream
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
For the shortbread crust:
- 452 g (4 sticks) unsalted butter at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar , lightly packed
- 1 tablespoon pure vanilla extract
- 4 cups all-purpose flour , sifted
- 1 teaspoon kosher salt
- ¾ cup chopped toasted walnuts or pecans
- 1 teaspoon ground cinnamon
For the apple pie filling:
- 1 ½ pounds Granny Smith apples , peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
- 1 ½ pounds Honeycrisp or Golden Delicious apples , peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon pure vanilla extract or clear vanilla
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1-½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons (½ stick) unsalted butter
- 1 tablespoon cornstarch
Instructions
For the Salted Caramel:
- In a small saucepan over medium heat, combine the brown sugar with water. Cook, stirring with a heat-resistant spatula, until dark amber, for 10 to 12 minutes. Slowly whisk in heavy cream, unsalted butter, and kosher salt until smooth. Remove from heat and stir in the vanilla extract.
For the Crust:
- Lightly grease a 9 x 13-inch baking pan and line it with parchment paper long enough to overhang the edges. Put the butter, granulated sugar, brown sugar, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and creamy, about 2 minutes. Sift the flour with the mixer on low and slowly add it to the butter-sugar mixture, beating until combined being careful not to overmix; the dough will be crumbly.
- Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 375 degrees. Bake until the crust is golden brown, about 20 minutes. Set aside to cool.
For the Topping:
- Put the mixing bowl with the remaining dough back on the mixer, add the chopped walnuts and cinnamon, and mix on low speed to combine. Set aside.
For the Apple Pie Filling:
- Combine the Granny Smith, Honeycrisp apples, and lemon juice in a large bowl. Add the brown sugar, cinnamon, and nutmeg, and mix well. In a large saucepan, melt the butter, add the apples, and simmer over medium to medium-low heat, often stirring, for 10 minutes.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until the cornstarch is dissolved and there are no lumps. Stir in the cornstarch mixture and cook until the apples are tender and the liquid has mostly evaporated, about 5 minutes more. Gently stir in the vanilla extract.
- Spread the apples evenly over the crust, leaving a ½-inch border. Crumble medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 30 minutes until the topping is browned. Cool completely in the pan and refrigerate for a few hours or overnight to firm up.
- Once chilled, lift the parchment paper to release the bars from the pan. Drizzle evenly with the salted caramel. Using a sharp knife, cut into squares and serve with vanilla ice cream or whipped cream.
Notes
How to Store
If unfrosted, Apple Pie Bars can be covered with plastic wrap at room temperature for up to 2 days. Apple Pie Bars that are already drizzled with the salted caramel sauce are best kept in the refrigerator from day one up to 2 days.
Make Ahead
To make ahead, prepare the Apple Pie Bars as directed, including the salted caramel drizzle. Once they have cooled completely in the pan, cover them tightly with plastic wrap or aluminum foil and refrigerate for 2-3 days. When you're ready to serve, simply remove from the refrigerator, cut into squares, and warm in a preheated oven at 350°F (175°C) for a few minutes if desired. This way, you can enjoy freshly made Apple Pie Bars with minimal effort when needed.
How to Freeze
Nutrition
Nutrition Facts
Easy Apple Pie Bars
Amount per Serving
Calories
708
% Daily Value*
Fat
43
g
66
%
Saturated Fat
25
g
156
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
102
mg
34
%
Sodium
254
mg
11
%
Potassium
179
mg
5
%
Carbohydrates
76
g
25
%
Fiber
3
g
13
%
Sugar
40
g
44
%
Protein
6
g
12
%
Vitamin A
1231
IU
25
%
Vitamin C
4
mg
5
%
Calcium
45
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
