Dutch Apple Pie Bars

Dutch Apple Pie Bars

These are basically apple pie in a bar form. Perfect for traveling or tailgates!
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Prep Time 1 hour
Cook Time 55 minutes
Servings: 24 bars
Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ cup unsalted butter
  • 1 large egg beaten
  • 2-4 Tablespoons ice water
Filling
  • 2 Tablespoons all-purpose flour
  • ½ cup granulated sugar
  • 1 pinch nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 medium sized Granny Smith apples peeled, cored, and diced
  • 2 teaspoons vanilla extract
  • ½ cup heavy cream
Topping
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Method
 

  1. Preheat oven to 425°. Lightly grease a 9" x 13" pan.
Crust
  1. In a medium-sized mixing bowl, whisk together the flour and salt.
  2. Using a pastry blender, cut in the butter.
  3. Drizzle the beaten egg over the mixture in the bowl and toss lightly to combine.
  4. Add the ice water 1 Tablespoon at a time, stirring gently until the dough starts to clump together.
  5. Roll the dough into a generous rectangle to fit your pan.
  6. Place dough in the pan and prick it all over with a fork and bake for 10-12 minutes, until it's set and barely starting to harden.
Filling
  1. In a large bowl, whisk together the flour, sugar, spices, and salt.
  2. Add the apples, tossing to coat.
  3. Stir in the vanilla, then the cream.
  4. Spread the filling over the crust.
Topping
  1. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
  2. In another bowl, combine the melted butter and extracts and pour over the flour mixture.
  3. Stir until the butter is absorbed and the mixture forms fairly even crumbles.
  4. Sprinkle the topping over the filling.
  5. Bake the bars for 15 minutes. Reduce the oven temperature to 350° and bake for an additional 30-35 minutes, or until the topping is brown and the filling is bubbly.
  6. Remove the bars from the oven and cool on a wire rack. Allow them to cool to lukewarm before cutting.

Notes

Recipe from The King Arthur Flour Cookie Companion