Apple Pie Bar Recipe

Thick double crust with sweet apple pie filling makes these Apple Pie Bars perfect for a crowd! Slice and serve them at your next outdoor BBQ!

To me, you cannot celebrate the 4th without an All American Apple Pie. But when you are serving a crowd, slicing and serving a pie can be quite cumbersome.

These Apple Pie Bars are perfect for cutting up in advance, allowing people to grab their own piece when they please.

They have everything you want in a slice of pie, but in bar form. The flaky pie crust and thick apple center. Serve it with a large scoop of ice cream and you have the perfect dessert for any time of year!

WHY WE LOVE THESE HOMEMADE APPLE PIE BARS

• Great for a crowd- This recipe makes 16 large apple squares as opposed to a traditional pie that typically serves 8-10.
• Good for any season! Whether you're making them for a summer BBQ, Thanksgiving family reunion, or just as a yummy treat during apple season, it's a delicious way to serve a fun bar version treat!
• Crust Lovers Unite! When it comes to pie, I'm more team crust. With two thick layers of buttery flaky crust and a sweet layer of apple pie filling, it's perfection in every bite!

INGREDIENTS TO MAKE THIS YUMMY APPLE SLAB PIE

The ingredients below are everything you need to make a homemade Apple Pie Bar recipe. They are very standard ingredients that should all ready be in your pantry!

• All-purpose flour 
• Salt
• Granulated sugar
• Unsalted butter
• Ice water
• Egg
• Cinnamon
• 10 Granny Smith Apples- or any good for baking large apples
• Fresh lemon juice
• Brown sugar
• Cornstarch 
• Vanilla extract
• Ground nutmeg, optional

HOW TO MAKE APPLE SLAB PIE BARS

To make the flaky crust-

1. Combine flour and salt in a large bowl or your food processor.
2. Add butter cubes and either cut into flour using a pastry blender or pulse in the processor until it forms small pea-like clumps (coarse crumbs).
3. Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
4. Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least 30 minutes..

Apple Pie Filling-

1. While your dough is chilling, make the filling. Peel, core, and chop apples into small one inch chunks or cut into apple slices, if you prefer. Add to a large mixing bowl. Toss apples with lemon juice. 
2. Add brown sugar, corn starch, vanilla, cinnamon, and nutmeg. Toss until all the apples are coated; set bowl aside. 

Assembling the slab pie-

1. Preheat your oven to 350F degrees. Line a 10x15 inch jelly roll pan (rimmed baking sheet) with parchment paper and lightly spray the edges of the pan with non-stick cooking spray. 
2. Working with one pie dough disk at a time, roll the dough out into an 18×13-inch rectangle, on a lightly floured surface. Carefully place the bottom crust dough into the jelly roll pan. 
3. Spread apple filling evenly on top of crust.
4. Roll out the 2nd pie dough disc into size as the first. Drape the top crust over filling and fold the bottom crust’s overhang over the edges. Fold the crust overhand and pinch shut. Cut slits into the top of the crust. 
5. In a small bowl whisk the egg, then brush the top of the crust with a thin layer. Sprinkle with cinnamon and sugar. 
6. Bake pie in the preheated oven for 45-50 minutes or until crust is golden brown. 
7. Once done, allow to cool for 30 minutes before slicing into 16 squares. 

POPULAR TIPS AND ADDITIONS FOR THESE APPLE PIE BARS

• Store-bought Crust- If you're pressed for time, use a premed crust. Just make sure to get the rolls in the refrigerator section and not the frozen ones already in the pie tins. You will need a total of 4 crusts for this slab pie.
• Make the dough ahead of time- You can make and freeze the dough for up to 3 months. Wrap disks tightly in plastic wrap then place in the refrigerator 24 hours before using.
• Make the bottom layer a shortbread crust. Swap out the crust mixture for a double batch of this shortbread crust recipe.
• Streusel Topping- If you're not a double crust fan like myself, make a streusel topping (crumb topping) with brown sugar, oats, butter, and all-purpose flour mixture.
• Always serve with a scoop of vanilla ice cream aka a la mode! If you want to get extra fancy, drizzle that bad boy with some caramel sauce too.

HOW TO STORE AND REHEAT YOUR DOUBLE CRUST APPLE PIE BARS

If you happen to have leftovers, you can cut the apple bars into squares and wrap individually in plastic wrap and refrigerate for up to 4 days or freeze for up to 3 months. You can also place cut bars into an airtight container with parchment squares separating them and leave them at room temperature for up to 2 days.

APPLE SLAB PIE BARS RECIPE FAQ'S

What are the best apples to use to make apple pie?

I like to use granny smith apples as they are tart apples and hold their shop well when baking. Other apples that are good for baking include- Honey crisp, Jonagold, Pink Lady and Braeburn apples.

What is Apple Slab Pie?

Apple slab pie is made in a large sheet pan and is cut into squares to serve a crowd. I has less filling than a traditional apple pie, which makes it great for the crust lovers like myself.

Why does my apple pie have a soggy bottom?

When the apples begin to bake, they exude juice. To avoid a soggy bottomed pie, you need a starch to absorb that juice. Cornstarch, tapioca, or even all purpose flour helps absorb the apple juice.

More Apple Pie Recipes to enjoy during any holiday season!

• Caramel Apple Pie Cake
• Apple Pie Filling
• Air Fryer Caramel Apple Hand Pies

Print

Apple Pie Bar Recipe

Prep Time

1 hr 30 mins

Cook Time

50 mins

 

Thick double crust with sweet apple pie filling makes these Apple Pie Bars perfect for a crowd!

Course: Dessert

Cuisine: American

Keyword: apple bars, apple slab pie recipe

Servings: 16 squares

Author: Jackie

Ingredients

Crust-

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon granulated sugar
• 1 ¾ cup unsalted butter (3.5 sticks) cold and cubed
• ¾ cup ice water

Egg Wash-

• 1 large egg lightly beaten
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon

Filling-

• 10 Granny Smith Apples peeled and chopped into 1 inch pieces
• 2 tablespoons fresh lemon juice
• ⅔ cups brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. Combine flour and salt in a large bowl or your food processor.
2. Add butter cubes and either cut into flour using a pastry cutter or pulse in the processor until it forms small pea-like clumps.
3. Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
4. Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least 30 minutes.
5. While your dough is chilling, make the filling. Peel, core, and chop apples into small one inch chunks. Add to a large bowl. Toss apples with lemon juice.
6. Add brown sugar, corn starch, vanilla, cinnamon, and nutmeg. Toss until all the apples are coated; set bowl aside.
7. Preheat your oven to 350F degrees. Line a 10x15 inch jelly roll pan (rimmed baking sheet) with parchment paper and lightly spray the edges of the pan with non-stick cooking spray.
8. Working with one pie dough disk at a time, roll the dough out into an 18×13-inch rectangle, on a lightly floured surface. Carefully place the dough into the jelly roll pan.
9. Spread filling evenly on top of crust.
10. Roll out the 2nd pie dough disc into size as the first. Drape the top crust over filling and fold the bottom crust’s overhang over the edges. Fold the crust overhand and pinch edges shut. Cut slits into the top of the crust.
11. In a small bowl whisk the egg, then brush the top of the crust with a thin layer. Sprinkle with cinnamon and sugar.
12. Bake pie for 45-50 minutes or until crust is golden brown.
13. Once done, allow to cool for 30 minutes before slicing into 16 squares.

Recipe Notes

Prepare the pie crust ahead of time and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.

The fully baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. 

Freeze individual squares in an airtight container with a piece of wax paper or parchment separating each square. Thaw overnight before serving. If desired, microwave thawed square for 30 seconds to warm. 

Apples- I like to use Granny Smith Apples for baking however you can do a combination for a sweeter filling. Fiji and Honeycrisp Apples make great additions to the filling as well.