Apple Pie Bars: A Slab of Comfort in Every Bite
Apple pie bars, also known as slab pie, are a delicious twist on the classic American dessert. This variation dates back to large gatherings where bakers would prepare pies in big rectangular pans to serve a crowd. With a pastry crust both on the top and bottom, slightly sweet apple filling, and a thin layer of icing these bars capture all the flavors of a traditional apple pie in an easy-to-serve form.
When making these bars, the apples you choose can make all the difference. Cortland, Empire, Granny Smith, Honeycrisp, and Braeburn are among the best varieties for pie, as they hold their shape and offer the perfect balance of tartness and sweetness.
These apple pie bars are perfect for fall get-togethers or any time you’re craving a comforting, hand-held slice of pie.
For a fun variation try omitting the frosting and drizzle with homemade caramel sauce.
Apple Pie Bars (slab pie)
Ingredients
Pastry
- 375 grams 1:1 gluten free flour
- 100 g sugar or maple sugar
- 5 g baking powder
- 5 g salt
- 100 g shortening can sub lard, ghee, or butter
- 200 g cold milk can sub plant milk
Apple Filling
- 1.3 kg apples peeled, cored and sliced (approximately 6-8 apples) **see notes
- 1 tsp cinnamon
- 15 g 1:1 flour
- 30 g sugar granulated, maple or light brown
- 112 g unsalted butter or plant butter cut into small pieces
Frosting
- 200 g powdered sugar
- 30 g milk or plant milk
- 50 g unsalted butter softened
- ½ tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch pan with parchment paper hanging over the long sides - this makes it easy to remove and slice the bars. To help the parchment paper stay in place, lightly grease under the parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Cut in the shortening (or your chosen substitute) using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Slowly add the cold milk (or plant milk), stirring until the dough just comes together.
- Divide the dough in two with one piece being slightly bigger (for the bottom crust).
- Roll out the larger half of the dough between two sheets of parchment paper to fit the bottom of the 9x13-inch pan and go up the sides about ¾ of an inch.
- In a large bowl, combine the sliced apples, cinnamon, gluten-free flour, and sugar. Toss the apples to coat them evenly.
- Pour the apple mixture over the crust in the pan and spread it out evenly.
- Cut the unsalted butter into small cubes and dot the apples with the butter. I like to cut the stick in 4 lengthwise and then cut into small cubes.
- Roll out the remaining dough and place it over the apple filling. If needed, patch any gaps with extra dough.
- Lightly press the edges of the top crust to seal.
- Bake the apple pie bars for 40-50 minutes, or until the top crust is a light golden brown and the filling is bubbly/ the apples are softened.
- Remove the pan from the oven and let the bars cool for about 30 minutes.
- In a medium bowl, whisk together the powdered sugar, milk, softened butter, and vanilla until smooth.
- Once the bars are cooled but still slightly warm, spread the frosting evenly over the top.
- Allow the frosting to set before cutting the bars into squares.
This recipe not only tastes delicious but it is very easy to make. The crust is a non-cream cheese alternative to Chef Alina’s famous no-fail pie crust and is just as delicious, but in a different way!
Such a quick easy recipe! My family devoured this. It is a keeper
So many apples
Easy and yummy