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Ultimate Buttery Apple Pie Bars with Vanilla Glaze

A close-up, tempting view of a single serving of apple pie bars with a crumb topping and white icing drizzle.
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These apple pie bars offer the comforting flavor of classic pie with a simple, buttery shortbread crust and a sweet vanilla glaze. They are easier to serve than a traditional pie and perfect for fall baking or gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 4 large Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup water
  • 1 large egg, beaten (for egg wash)
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Prepare the crust: In a large bowl, whisk together 2 1/2 cups flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the 1/2 cup granulated sugar. Add the egg yolk and mix until the dough just comes together. Do not overmix.
  4. Press two-thirds of the dough evenly into the bottom of the prepared pan to form the bottom crust. Place the remaining dough in the refrigerator.
  5. Prepare the apple filling: In a separate bowl, toss the sliced apples with brown sugar, 2 tablespoons flour, lemon juice, cinnamon, and nutmeg. Mix until the apples are evenly coated.
  6. Spread the apple mixture over the bottom crust layer in the pan. Sprinkle the 1/4 cup water over the apples.
  7. Crumble the remaining chilled dough evenly over the apple filling.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the bars cool completely in the pan on a wire rack. This step is important for clean slicing.
  11. Prepare the vanilla glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  12. Once cooled, drizzle the vanilla glaze over the top of the bars. Let the glaze set before slicing into squares.

Notes

  • For the flakiest crust, make sure your butter is very cold when mixing the dough.
  • Use tart apples like Granny Smith for the best flavor balance against the sweet crust and glaze.
  • If you prefer a crumble topping instead of the top crust layer, use the remaining dough to create a crumbly texture over the apples before baking.
  • These sweet apple squares store well in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://www.unfoldrecipes.com/apple-pie-bars-buttery-vanilla-glaze/