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.
Yield: 16-20 1x
For Double Crust:
2 cups all purpose flour, plus extra for dusting
1/2 tsp table salt
2 large eggs, lightly beaten
1 TB freshly squeezed lemon juice
2/3 cup salted butter, cold, cut into small cubes
1–2 TB ice cold water
6 cups thinly sliced Granny Smith apples (peeled and cored)
2/3 cup granulated sugar
1 tsp ground cinnamon
1 Recipe for Salted Caramel Sauce
Optional Easy Icing:
1 cup powdered sugar, mixed with 2 TB milk
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. Save the rest of the sauce for future use. If desired, make icing and drizzle over top. Slice into squares and serve.
Apple pie bars can keep for up to 2 days at moderate room temp, covered.
Make the caramel days ahead of time; it keeps very well in airtight container in fridge.