Can You Freeze Apple Pie Bars

June 22, 2022

I love the combination of sweet and tart spiced apples with the buttery, flaky pie crust.It’s simply perfect as the base layer for all your favorite bar desserts.It’s simply perfect as the base layer for all your favorite bar desserts.You only need 5 ingredients to make your own apple pie filling and it tastes incredible!Sweet apples I love: Jazz, Honeycrisp, Pink Lady, Gala, Fuji, and Cortland.Jazz, Honeycrisp, Pink Lady, Gala, Fuji, and Cortland Tart apples I love: Granny Smith, Braeburn, Jonathan, and Pacific Rose.Homemade apple pie bars are incredibly simple to make.Layer the apple pie filling evenly on top of the crust.Allow them to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).A generous drizzle of salted caramel takes these incredible apple pie bars to a whole new level.My recipe for homemade salted caramel is liquid gold and dangerously good.One bite of these sweet and salty apple pie bars and you’ll wonder why you haven’t made them sooner! .

Apple Pie Bars Recipe

A simple dough is pressed into a bottom crust and squeezed into crumbles for the top. .

Apple Pie Bars Recipe

These apple pie bars with shortbread crust are crunchy and soft.You’ll use the same dough for the crust and the crumbles to make these simple and from scratch apple pie bars.Thick crust and crumbles with cinnamon and apples are so yummy and they are perfect any time of the year, especially in fall and winter.Then I place the chopped apples into a medium bowl and toss with lemon juice, sugar, flour (alternatively you can use cornstarch) cinnamon and nutmeg.Finally, I bake for 55 minutes until the top becomes golden brown and the crumbles are crunchy.You can keep these bars in the fridge in an airtight container up to 4 days or you can freeze up to 3 months. .

Glazed Apple Pie Bars Recipe: How to Make It

In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball.In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. .

Apple Pie Bars

This recipe was shared with me by Fran Wershler, fellow Home Economist and former Editor of the Prairie Garden Book when I was invited to be a contributing author.I’ve modified the lay out and instructions somewhat, but the recipe is pretty much the way it was when Fran passed it on to me.A big thanks to Fran and Irene for these delicious apple pie bars.Apples in a delicious pastry that can be cut into large squares or smaller bars.1-2 Tbsp lemon juice Instructions Pastry In large bowl, mix flour, salt and sugar.In large bowl, toss apples with sugar and pie spice to coat evenly.Roll one half into a rectangle to cover most of the bottom of a 9x13 baking sheet with low sides.Fold bottom dough over top, pinch together to seal tightly and flute edges.For a shiny top crust, beat egg white until frothy and brush over pastry.Glaze Mix icing sugar and smallest amount of lemon juice in bowl until no lumps remain.Sprinkle crushed bran flakes on the bottom crust to prevent it from getting soggy.Arrange apples on top of bottom crust leaving a 3/4 inch space around the edges so you can pinch and seal the dough all around.Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. .

Apple Pie Bars

Apple Pie Bars are a delicious way to celebrate fall.Just days ago it was hot and humid as I headed out to my morning yoga practice…but there was definitely a nip in the air today.Perfect for a crowd, square slices are served instead of the typical pie wedges.My mom’s recipe called for Jonagolds, but I like a combination of Granny Smith and Golden Delicious apples.Any baking apple will work, but it’s nice to use more than one variety (sweet and tart, soft and firm) to make a more interesting, more flavorful filling.This apple slab pie recipe will easily feed a crowd.And apples and cinnamon are such a delightful combination, especially when autumn arrives.Make the crust recipe, cut in half, wrap and chill.Roll one ball of dough large enough to fit the bottom of a jellyroll pan.Whisk egg whites and brush over crust (only if you don’t want to use the glaze).Continue to Content Print Cinnamon Apple Squares Prep Time 30 minutes Cook Time 35 minutes Total Time 1 hour 5 minutes Yield 12 servings Cinnamon Apple Squares - an autumnal dessert that will feed a crowd Ingredients Crust 4 cups flour.6-8 cups peeled, cored, and sliced baking apples (Jonagold recommended).1 tablespoon flour Optional toppings: 1 cup powdered sugar.Add shortening and butter and pulse (or cut) until it's crumbly (and resembles coarse cornmeal).Divide dough into two balls, wrap in plastic, and refrigerate until cold, about 2 hours.Make the filling by mixing apple slices, sugar, flour, and cinnamon.Roll one ball of dough large enough to fit the bottom of a jellyroll pan.If you don't want to use the glaze, brush the crust with the egg whites and sprinkle with coarse sugar.Bake for 35 minutes or till the crust is brown and the apples are tender.To make the glaze, mix powdered sugar, vanilla and add hot water till you reach your desired consistency.You can brush the top crust with egg whites and sprinkle it with coarse sugar. .

Apple Pie Bars

I was in the mood to do some baking the other day and found inspiration in a big, beautiful bag of Granny Smith apples that I had just picked up from the store.Sad because my baby is growing up and will be playing out on the field instead of sitting next to me slurping a Gatorade while cheering on his big brother.Sad because for the next 14 years of my life, I get to be a chauffeur for my little athletes, driving them to and from practices and games and making sure they have pads, helmets, cleats, water bottles, mouth guards, uniforms and whatever else comes with that particular sport.Sad because we’ll most likely spend more time and money eating at a concession stand than around our dining room table at home, but you know what… I wouldn’t have it any other way.Blessed to have a husband that takes time to play catch with them and show them what a proper tackle looks like.(Although at 31 years old, it takes him a little longer to get off the ground than it used to at 18) Blessed to have a career that allows me the time and flexibility to be at every one of their games and practices, cheering them on like a lunatic.Just throw some ingredients together in a food processor and whip up a fast, easy pie crust dough.You can definitely do this crust by hand with the help of a pasty cutter, but it goes much faster in a food processor, and I’m all about fast and easy shortcuts in the kitchen.Divide the dough into two portions (a top and bottom crust) and roll them out to fit in a 13×9″ baking dish.Just watch for the crust to reach that perfect golden brown color and pull it out to cool for at least an hour before cutting.Go run some errands during this hour, because the sweet apple pie smell in your kitchen is going to be VERY hard to resist!When I’m taking these bars to a party or a picnic or packing them in the kids’ school lunch (all of which are perfect for this recipe!The glaze sets up nicely on the bars, so you don’t have to worry about having a wet, sticky mess when packing them up to eat later.But if I’m at home and want to make these bars EXTRA delicious, there’s nothing better than warm apple pie paired with a scoop of vanilla ice cream on top.I store these bars in the refrigerator, but just a few seconds in the microwave, and your apple pie will be just as delicious as fresh out of the oven!So next time you’re in the mood for a sweet treat, bake up some of these scrumptious apple pie bars, and I promise you won’t be disappointed!Author: Liz Fourez Recipe type: Dessert Serves: 12 Ingredients Crust:.Pie crust: Add flour and salt to a food processor bowl and pulse ingredients together.Add cold, cubed butter and pulse until mixture resembles coarse crumbs.Just use a pastry cutter to cut the butter into the flour mixture and use your hands or a spoon to add in the milk and egg until you can form the dough into a ball. .

Apple Pie Bars with Crumble Topping Recipe

For me, the smell of autumn is the scent of apple pies baking and cooling in the kitchen.No need to worry about using a pie server and knife to cut out messy slices.The bars can be brought to a gathering or individually wrapped as gifts to lift someone’s spirits and to serve up and share with ease.A little addition of optional pecans along with the rolled oats means the pie bars have texture and crunch to balance the sweet apple filling packed with all those glorious warm spices like cinnamon and nutmeg.Think of these bars as a great fall flavor treat that you can hold in your hand.They ensure that your filling has some bite, firmness, and texture, without being completely mushy like applesauce.Pink Lady and Opal apples are nicely balanced with acidity and sweetness.If you aren’t a fan of pecans, you can easily swap out the same amount for another kind of nut.The larger sugar crystals will give a sweet crunch to the top of the bars.Once baked and cooled, dust it with a little powdered sugar to fancy them up a bit.I kept the filling of the bars straightforward with a heavy dose of cinnamon and a touch of nutmeg.And, if you have a super well-stocked pantry or want to splurge on some esoteric spices, grains of paradise and long pepper both add warmth and earthy depth that folks won’t be able to place, but that blends wonderfully with apple.Skip the powdered sugar step in this recipe and drizzle the top of the apple bars with caramel.To Store: Keep the bars layered between pieces of parchment paper in an airtight container in the fridge for up to three days.Place them on a parchment-lined baking sheet and put in the freezer until frozen solid (about two hours).To store the frozen apple pie bars transfer them to an airtight container or resealable freezer ziptop bag, with a piece of parchment paper between layers, for up to three months. .

Apple Crisp Bars Recipe – If You Give a Blonde a Kitchen

This recipe uses a basic shortbread crust topped with apple slices and a simple flavorful crisp.Warm, cold, with ice cream, for breakfast, any way you eat them, they are delicious.For those of you who usually reach for the boxed apple crisp topping, I think it’s worth trying to make it from scratch.Pre-bake the crust at 350° F so it’s sturdy enough to hold the apple filling and crumble topping.Then toss the apples in flour to prevent a runny filling and sugar for extra sweetness.Granny Smith are juicy, tart and firm, while Honeycrisp is slightly sweet and crisp.Other good varieties include Northern Spy, Pink Lady, Braeburn and Golden Delicious.Yes, once the bars have cooled, place the 8×8 baking pan in the refrigerator for the filling to set.Once chilled, use the parchment paper to live the entire uncut bar out of the pan.This recipe uses a basic shortbread crust topped with apple slices and a simple flavorful crisp.6 tablespoons (85 g) chilled butter , cut into 1/2-inch cubes Instructions Shortbread Crust Preheat oven to 350º F. Line a 8×8 pan with parchment paper, leaving extra hanging over the ends, spray with cooking spray.In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.With a pastry cutter or two knives, cut in butter until mixture is crumbly.Bake uncovered at 350º F for 45 minutes, or until topping is golden and apple mixture is bubbly.Let cool, lift apple crisp using the extra parchment paper at the ends as handles, and cut into bars.Store apple crisp bars in an airtight container in the refrigerator or at room temperature for up to 5 days. .