This delicious dessert barefoot contessa apple pie bars a quick and simple way to enjoy the classic flavors of apple pie without the fuss of a traditional crust. Using common ingredients like fresh apples and pantry staples, these bars feature a buttery base, a sweet apple filling, and a crispy cinnamon topping, making them perfect for any occasion.
Ingredients Needed
- 680g (1½ lbs) Granny Smith apples (about 3 large), peeled, cored, and sliced 3mm (⅛ inch) thick
- 680g (1½ lbs) Golden Delicious apples (about 3 large), peeled, cored, and sliced 3mm (⅛ inch) thick
- 2 tbsp fresh lemon juice
- 50g (¼ cup) caster sugar
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 55g (4 tbsp) unsalted butter
How To Make Apple Pie Bars
- Preheat the oven: Set the oven to 190°C (170°C fan)/375°F.
- Make the crust: Beat the butter, caster sugar, brown sugar, and vanilla in a mixer for 2 minutes until light and creamy. Sift the flour and salt together, then add gradually on low speed until combined.
- Press and chill the crust: Press ⅔ of the dough into a 9×13-inch (23x33cm) baking tin, forming a ½-inch (1.3cm) edge up the sides. Chill for 20 minutes.
- Bake the crust: Bake for 18-20 minutes, until golden brown. Let cool.
- Prepare the crumble topping: Add the walnuts and cinnamon to the remaining dough, mix on low speed, and set aside.
- Lower the oven temperature: Reduce to 175°C (155°C fan)/350°F.
- Cook the apples: In a large bowl, toss the apples with lemon juice, sugar, cinnamon, and nutmeg. Melt butter in a large (25cm) pan, then add apples. Cook over medium heat for 12-15 minutes, stirring, until apples soften and the liquid mostly evaporates.
- Assemble the bars: Spread the apples over the crust, leaving a ½-inch (1.3cm) border. Pinch the crumble topping into pieces and scatter over the apples.
- Bake again: Bake for 25-30 minutes, until the topping is golden brown.
- Cool and serve: Let the bars cool completely before slicing into squares.
Recipe Tips
- Chill the crust before baking: This helps prevent shrinking and ensures a firm base for the filling.
- Use a mix of apple varieties: Combining tart and sweet apples adds depth to the flavor.
- Cook the apples thoroughly: Ensure the apples are tender and most of the liquid has evaporated to avoid a soggy crust.
- Leave a border when adding the filling: This prevents the filling from sticking to the sides, making it easier to cut the bars.
- Cool completely before slicing: This allows the filling to set, resulting in cleaner slices.
How To Store Leftovers
- Refrigerate: Place leftover apple pie bars in an airtight container and store in the refrigerator for up to 5 days.
- Freeze: Wrap leftover apple pie bars individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To enjoy, thaw in the refrigerator overnight before serving.
Nutrition Facts
- Serving Size: 1 bar (based on 12 bars per recipe)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 150mg
- Potassium: 80mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 18
- Protein: 3g
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Barefoot Contessa Apple Pie Bars
Description
This delicious dessert barefoot contessa apple pie bars a quick and simple way to enjoy the classic flavors of apple pie without the fuss of a traditional crust. Using common ingredients like fresh apples and pantry staples, these bars feature a buttery base, a sweet apple filling, and a crispy cinnamon topping, making them perfect for any occasion.
Ingredients
Instructions
- Preheat the oven: Set the oven to 190°C (170°C fan)/375°F.
- Make the crust: Beat the butter, caster sugar, brown sugar, and vanilla in a mixer for 2 minutes until light and creamy. Sift the flour and salt together, then add gradually on low speed until combined.
- Press and chill the crust: Press ⅔ of the dough into a 9×13-inch (23x33cm) baking tin, forming a ½-inch (1.3cm) edge up the sides. Chill for 20 minutes.
- Bake the crust: Bake for 18-20 minutes, until golden brown. Let cool.
- Prepare the crumble topping: Add the walnuts and cinnamon to the remaining dough, mix on low speed, and set aside.
- Lower the oven temperature: Reduce to 175°C (155°C fan)/350°F.
- Cook the apples: In a large bowl, toss the apples with lemon juice, sugar, cinnamon, and nutmeg. Melt butter in a large (25cm) pan, then add apples. Cook over medium heat for 12-15 minutes, stirring, until apples soften and the liquid mostly evaporates.
- Assemble the bars: Spread the apples over the crust, leaving a ½-inch (1.3cm) border. Pinch the crumble topping into pieces and scatter over the apples.
- Bake again: Bake for 25-30 minutes, until the topping is golden brown.
- Cool and serve: Let the bars cool completely before slicing into squares.
Notes
- Chill the crust before baking: This helps prevent shrinking and ensures a firm base for the filling.
- Use a mix of apple varieties: Combining tart and sweet apples adds depth to the flavor.
- Cook the apples thoroughly: Ensure the apples are tender and most of the liquid has evaporated to avoid a soggy crust.
- Leave a border when adding the filling: This prevents the filling from sticking to the sides, making it easier to cut the bars.
- Cool completely before slicing: This allows the filling to set, resulting in cleaner slices.
Barefoot Contessa Apple Pie Bars