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