Description
Ree Drummond’s Apple Pie Bars deliver classic midwest comfort with a delightful twist. Buttery pastry, spiced apple filling, and crumbly streusel topping create an irresistible dessert that invites you to savor each sweet, homemade bite.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 2 cups unsalted butter, softened
- 3 large Granny Smith apples, peeled and thinly sliced
- 3 large Honey Crisp apples, peeled and thinly sliced
- 1 cup chopped pecans
Sugar and Sweeteners:
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¼ cup light brown sugar
- 3 tablespoons pure maple syrup
- ¾ cup confectioner’s sugar, sifted
Spices, Seasonings, and Additional Ingredients:
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
- 1 pinch of salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 1 ½ teaspoons apple pie spice
- 1 tablespoon unsalted butter
- 1 ounce (28 grams) cream cheese, softened
- 1 tablespoon milk or heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat a 9-by-13-inch (23-by-33-centimeter) baking pan with nonstick cooking spray and line with parchment paper for effortless removal.
- In a spacious mixing bowl, cream together unsalted butter, granulated sugar, light brown sugar, and vanilla extract using an electric mixer until the mixture becomes light and fluffy, approximately 4 to 5 minutes. Thoroughly scrape the bowl’s sides and bottom.
- Gently incorporate all-purpose flour and salt into the butter mixture, mixing on low speed until fully integrated.
- Using slightly dampened hands, press approximately 75% of the crust mixture into the pan’s bottom and lower sides. Chill the crust for 15 minutes. Refrigerate the remaining 25% of the crust mixture for later use.
- Bake the crust until it achieves a golden-brown hue, about 20 to 25 minutes. Transfer to a wire rack and allow to cool completely.
- Combine Granny Smith and Honey Crisp apple slices with apple cider vinegar in a large bowl. Fold in light brown sugar, cornstarch, apple pie spice, and a pinch of salt, ensuring the apples are evenly coated.
- Distribute the apple mixture uniformly over the baked crust, maintaining a small border around the edges. Crumble the reserved crust mixture and mix with chopped pecans using your hands. Sprinkle this crumbly topping over the apples.
- Return the pan to the oven and bake for 1 hour, rotating midway through, until apples become tender and the topping turns golden brown. Let the bars cool completely in the pan, which may take 1 to 2 hours.
- Whisk together pure maple syrup, unsalted butter, softened cream cheese, sifted confectioner’s sugar, and milk or heavy cream in a medium bowl until the glaze becomes smooth and well-blended.
- Once completely cooled, lift the bars from the pan using the parchment paper. Transfer to a cutting board, drizzle with glaze, slice into squares, and serve.
Notes
- Chill the crust mixture for 30 minutes to develop a sturdy, crumbly texture that holds together perfectly when sliced.
- Mix apple varieties like Granny Smith and Honey Crisp to balance tartness and natural sweetness in every bite.
- Rotate the baking pan halfway through cooking to guarantee uniform golden-brown color and even apple filling distribution.
- Let the bars cool completely for at least 2 hours, allowing them to set firmly and creating clean, precise cutting lines.
- Drizzle the maple cream cheese glaze just before serving to maintain its glossy, luxurious appearance and enhance the overall presentation.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week, ensuring maximum freshness and flavor preservation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 464
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 42 mg