Ina Garten Apple Pie Bars

Ina Garten apple pie bars are an easy dessert made with buttery shortbread, Granny Smith apples and Golden Delicious apples, ready in 2 hours 15 minutes. They make an easy dessert bar for fall, Thanksgiving, potluck night or a cozy Sunday dinner, and they are make-ahead friendly.

Cook the apples until the liquid has mostly evaporated, which takes 12 to 15 minutes. Skip that and the extra juice turns the shortbread crust soggy under the filling.

Ina Garten first spotted apple pie bars at the Oakville Grocery in Napa Valley, a stop on a California food store tour with her husband Jeffrey. She built her own version with two kinds of apples, and one batch of shortbread dough makes both the crust and the crumble, as shared in Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Apple Pie Bars

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

45

minutes

Cooking time

1

hour 

Calories

520

kcal

A buttery shortbread base holds a layer of tender, lightly spiced apples, and crumbly clumps of walnut dough bake into a golden, craggy topping. Cut into squares once fully cooled, the bars slice cleanly and hold together.

Ingredients

• FOR THE CRUST:
  

• 1 pound (4 sticks) unsalted butter, at room temperature
  

• 3/4 cup granulated sugar
  

• 1/2 cup light brown sugar, lightly packed
  

• 2 teaspoons pure vanilla extract
  

• 4 cups all-purpose flour
  

• 1 1/2 teaspoons kosher salt
  

• 1/2 cup chopped walnuts
  

• 1 teaspoon ground cinnamon
  

• FOR THE APPLE FILLING:
  

• 1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
  

• 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
  

• 2 tablespoons freshly squeezed lemon juice
  

• 1/4 cup granulated sugar
  

• 1 teaspoon ground cinnamon
  

• 1/8 teaspoon ground nutmeg
  

• 4 tablespoons (1/2 stick) unsalted butter
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That way it's ready by the time the crust is chilled.
• Make the dough: Beat 1 pound butter, 3/4 cup granulated sugar, 1/2 cup light brown sugar and 2 teaspoons vanilla on medium speed for 2 minutes, until light and creamy. Then sift in 4 cups flour and 1 1/2 teaspoons salt, mixing on low until just combined.
• Press the crust: Scatter two-thirds of the dough in clumps in a 9 x 13-inch pan. Then press it lightly with floured hands onto the bottom and 1/2 inch up the sides, and chill it for 20 minutes so it holds its shape in the oven.
• Bake the crust: Bake the chilled crust for 18 to 20 minutes, until golden brown. Set it aside to cool while you make the topping and the filling.
• Make the crumble: Put the bowl with the remaining dough back on the mixer, then add 1/2 cup chopped walnuts and 1 teaspoon cinnamon. Mix on low speed to combine and set it aside.
• Lower the heat: Reduce the oven to 350°F. The lower heat lets the topping brown without scorching.
• Season the apples: Toss 1 1/2 pounds Granny Smith apples and 1 1/2 pounds Golden Delicious apples with 2 tablespoons lemon juice in a very large bowl. Then add 1/4 cup granulated sugar, 1 teaspoon cinnamon and 1/8 teaspoon nutmeg and mix well.
• Cook the apples: Melt 4 tablespoons butter in a large 10-inch pot, then add the apples and simmer over medium to medium-low heat, stirring often. After 12 to 15 minutes the apples are tender and the liquid has mostly evaporated.
• Fill the crust: Spread the apples evenly over the cooled crust, leaving a 1/2-inch border. That border keeps the filling from bubbling over the edges.
• Top and bake: Pinch medium pieces of the remaining dough and drop them evenly over the apples, which will not be fully covered. Bake for 25 to 30 minutes, until the topping is browned.
• Cool and cut: Let the bars cool completely before cutting them into 12 bars. Cutting too early lets the filling slide around.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid Artisan 5-quart stand mixer, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does the recipe use two kinds of apples?

Granny Smith apples bring the tartness and Golden Delicious apples bring the sweetness, so you get a balanced filling. Using only one kind makes the bars taste either flat or too sharp.

Can I make apple pie bars ahead of time?

Yes, bake them and let them cool completely, then wrap them tightly and keep them at room temperature for up to 2 days. Wrapping only after they're fully cool keeps the crust from steaming and going soft.

Can I leave the walnuts out?

The walnuts only go into the crumble topping, so you can skip them if you have an allergy or just don't like nuts. The topping will be a little less crunchy, but the bars still bake up the same.

How do I get neat corners in the crust?

Press the dough into the corners with a metal measuring cup, which gives you a sharp, even edge. Use floured hands for the rest so the dough doesn't stick.

What's the most common mistake with these bars?

Skipping the cooking time for the apples is the biggest one, because raw slices release water in the oven and leave the crust damp. Simmering them until the liquid mostly evaporates fixes that, and cutting the bars before they cool fully is the second most common slip.