Apple Pie Bars
- By Amy Dong
- Updated Oct. 1, 2025
I first tasted these apple pie bars after they won second place at a local bake-off. The flaky crust, spiced apples, and caramel drizzle make them truly unforgettable. It’s no wonder they’re a crowd favorite!
In This Article
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Amy’s Notes
These apple pie bars are my favorite fall dessert, and I found the recipe thanks to a local baking contest. Here’s why I’ve been making them ever since:
- A Winning Recipe: This was the first runner-up at a company-wide baking contest, and for good reason. The buttery crust, cinnamon apples, and caramel drizzle are unforgettable.
- Flaky Double Crust: The dough is simple but delivers that golden, crisp texture you want in a pie. It holds up perfectly to the juicy apple filling.
- Perfect for Sharing: Baking it in a 9×13 pan makes it easy to slice and serve to a crowd.
- Sweet and Salty Finish: The homemade caramel drizzle adds that final touch of richness and depth.
- Great Make-Ahead Option: I usually bake them the night before an event. They keep well at room temperature, and the filling sets beautifully as they cool.
Key Recipe Ingredients
- Flour, Butter & Eggs – This classic combo forms a tender, buttery double crust that holds its shape and bakes up golden and flaky.
- Lemon Juice & Ice Water – Just a splash of acid and cold moisture helps the dough come together while keeping it pliable and easy to roll.
- Granny Smith Apples – Tart and firm, these are the go-to apples for baking. They hold their shape beautifully and balance out the sweetness.
- Sugar & Cinnamon – This simple mix creates a warm, sweet filling that lets the apples shine without being overly spiced.
- Salted Caramel Sauce – Drizzled over the bars after baking, this rich topping adds a decadent, sweet-salty finish that makes each bite irresistible.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Apple Options: Granny Smith apples work best here, but Honeycrisp or Braeburn are great options too. Choose firm, tart apples that hold their shape when baked.
- Crust Shortcuts: If you’re short on time, you can use store-bought pie crust or refrigerated dough. Just make sure to roll it thin enough to fit both the bottom and top of a 9×13 pan.
- Icing Alternatives: The white icing is optional and mainly for looks. Skip it for a less sweet finish, or swap it for a dusting of powdered sugar or an extra drizzle of caramel.
Step-By-Step Recipe Instructions
- Make dough, chill, and roll.
- Toss apples with sugar, cinnamon.
- Layer crusts and filling, then bake.
- Cool, then drizzle salted caramel sauce and slice bars.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make Entirely Ahead: These bars taste even better the next day once the filling has set and the flavors have settled. Bake the bars, let them cool completely, and store them covered at room temp overnight.
- Make Caramel Sauce Ahead: Homemade salted caramel keeps beautifully in the fridge. I like to make a batch a few days in advance and keep it in a sealed container. Just warm it up gently before drizzling over the cooled bars.
Apple Pie Bars
These are the best apple pie bars you'll sink your teeth into this fall. These apple pie bars contain a buttery, flaky double-crust, with a cinnamony apple filling. The most irresistible salted caramel is drizzled over the dessert for a delicious finale.
Ingredients
For Double Crust:
- 2 cups all purpose flour, plus extra for dusting
- ½ teaspoon table salt
- 2 large eggs, lightly beaten
- 1 tablespoon lemon juice, freshly squeezed
- ⅔ cup salted butter, cold, cut into small cubes
- 1-2 tablespoons water, ice cold
For Filling:
- 6 cups Granny Smith apples, peeled and thinly sliced
- ⅔ cup granulated sugar
- 1 teaspoon ground cinnamon
- caramel sauce, homemade or store-bought, for topping
Optional Easy Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350F with rack on lower middle position. Grease a 9×13 pan and set aside.
- Make the Dough: In a large bowl, combine all ingredients for dough except for the butter. Stir to combine well. Use clean hands or a pastry cutter to work in the cold pieces of butter, until dough comes together to form a ball – small bits of visible butter in the dough is good. If is too dry, add 1-2 TB of ice cold water to dough so that it forms a ball.
- Divide dough into 1 smaller half and 1 larger half. Wrap up smaller half and place in fridge. Lightly flour a large working surface and roll out the larger half as evenly as you can, to fit the bottom and up the sides of a 9×13 pan. Press dough into bottom and sides of pan.
- Make the filling: combine the apple slices with sugar and cinnamon, tossing to incorporate. Evenly spread filling on top of bottom crust in pan. Roll out the smaller half of dough the same way as before, trying to roll it out as evenly and thinly as possible to fit the rectangular pan.
- Place top crust over the apple slices. Seal the bottom and top crust together by pinching the together edges all around. It's ok if it's not perfect; just try to seal it together as much as you can. Make 1" long slits across top crust to allow steam to escape.
- Bake 50-60 minutes or until top crust is golden brown and filling is bubbly. Let cool completely on wire rack, uncovered. When dessert is cool, drizzle with desired amount of salted caramel sauce.
- For optional icing: Mix powdered sugar and milk. Drizzle on top of cooled bars. Slice into squares and serve.
Notes
- Use cold, cubed butter when making the crust. It creates flaky layers and gives the bars that classic pie texture.
- Roll the dough thinly and evenly to fully cover both the bottom and top of the pan. A light dusting of flour helps prevent sticking.
- Choose Granny Smith apples for the filling. They hold their shape well and add a tart balance to the sweet caramel topping.
- Toss the apple slices with sugar and cinnamon right before assembling to prevent them from releasing too much juice too early.
- Cut slits across the top crust before baking. This lets steam escape and helps the top bake up crisp and golden.
- Let the bars cool completely before slicing. This allows the filling to set and gives you clean, sturdy slices.
- Drizzle with homemade salted caramel for the best flavor. You can make it days ahead and warm it slightly before using. Alternatively, you can also use store-bought caramel sauce in a pinch.
- Skip the icing if you’re short on time, but don’t skip the caramel. It’s the finishing touch that makes these bars shine.
- Apple pie bars can keep for up to 2 days at moderate room temp, covered.
- This recipe is part of our Apple Recipes Collection.
Nutrition (per serving)
Calories: 152kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 114mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Frequently Asked Questions
What are the best apples to use for apple pie bars?
We recommend granny smith apples for all kinds of apple pie and apple desserts, as they keep their shape well after baking and provide a balance of tart-sweet flavors.
Why do you have to cool apple pie before serving?
The filling of even the best apple pie recipes needs time to set after cooking in a hot oven. When you allow your apple pie bars to cool completely, you’re ensuring a non-runny apple pie.
Do you need to peel apples before using them in apple bars?
Some people do leave skin on their apples. It’s a personal preference; we recommend peeling the apples in all our apple desserts, as it accommodates those who don’t prefer eating the peel.
What’s the best way to cut these bars cleanly?
Let the bars cool completely, then use a sharp knife to cut them into squares. We recommend wiping the knife clean between cuts for neat edges.
How should I store leftovers, and how long do they keep?
Store leftovers covered at room temperature for up to 2 days. After that, keep them in the fridge for up to 4 more days. You can serve them cold or warm them up slightly before eating.
More to Bake and Eat
- Pumpkin Pie Bars – Easier than baking a whole pie, these pumpkin pie bars are made with a homemade pumpkin filling layered between a flour and pecan crust and a sweet crumble topping.
- Dutch Apple Pie – A perfect balance of sweet and tangy flavors topped with an irresistible crumble topping, this Dutch apple pie recipe is simply scrumptious.
- Blueberry Pie – This amazing Blueberry Pie is loaded with fresh blueberries encased in a flaky butter crust. The filling is thick and sets up nicely without being runny.
- Key Lime Pie Bars – These Key Lime Bars taste like lime cheesecake, with the exquisite refreshment of bright, tangy limes and a creamy filling. Your friends and family will adore these.