I love a tray of warm pie bars. Butter meets apples and the crust snaps. We cut neat squares and the kitchen smells like fall. I learned this version after a rainy market day when I grabbed too many apples and a box of butter. These bars feel like Sunday. They slice clean. They hold well. They feed friends. We talk about Pie Filling Recipes and how to keep them simple. I keep a short list and I use it. I lean on apple pie filling recipes when time feels tight. I reach for apple pie filling recipes easy when family drops by. I keep a recipe for apple pie on the fridge. I also test canned apple pie filling recipes for busy nights. A small apple pie recipe helps when I bake for two. An easy apple pie recipe with premade crust saves me when the day runs long. You can bake these bars on a cool afternoon. The crust stays tender. The apples sit soft. Each bite brings cinnamon and a hint of lemon. We share a plate. We talk. We go back for one more square.
Table of Contents
- 1) Key Takeaways
- 2) Easy Buttery Apple Pie Bars Recipe
- 3) Ingredients for Buttery Apple Pie Bars
- 4) How to Make Buttery Apple Pie Bars
- 5) Tips for Making Buttery Apple Pie Bars
- 6) Making Buttery Apple Pie Bars Ahead of Time
- 7) Storing Leftover Buttery Apple Pie Bars
- 8) Try these Dessert next
- 9) Buttery Apple Pie Bars
- 10) Nutrition
1) Key Takeaways
- Short prep and steady bake give crisp crust and soft apples
- A simple mix of pantry sugar spice starch and lemon brings balance
- The bars slice clean and carry well for sharing or gift plates
- This recipe suits busy days for home cooks who want cozy flavor
2) Easy Buttery Apple Pie Bars Recipe
I wrote this for busy cooks who want warm squares that taste like fall. We keep things neat and friendly. I speak as Kathy from Simply Cooked Recipes and I bake in a small kitchen. We talk about Pie Filling Recipes here and now. I use Pie Filling Recipes to guide my choices.
The crust feels tender and firm. Butter meets flour and sugar and salt. The mix presses well and holds shape in the pan. Apples rest on top and melt into the spice. The scent rises and fills the room. Friends arrive and ask for a square before plates even land.
I link this guide on Simply Cooked Recipes. You can find more ideas at https://www.simplycookedrecipes.com. I test new pans and apples each season. I note what works and keep it simple. I love apple pie filling recipes and I reach for apple pie filling recipes easy when time runs tight. A recipe for apple pie stays on my fridge door for quick checks.
When time runs tight I lean on canned apple pie filling recipes and still get a warm tray for guests. On quiet days I test a small apple pie recipe for a tea break. When I crave less work I follow an easy apple pie recipe with premade crust and save my energy for friends at the table.
I keep a list of pie filling recipe ideas that use fruit and a short starch list. These notes help me shop fast and bake with calm focus.
I also test homemade pie filling methods that start with fresh fruit and simple sugar. Gentle heat and time give a clean set.
For busy weeks I plan fruit pie fillings that freeze well. A flat bag stores neat and thaws fast for a quick bake night.
3) Ingredients for Buttery Apple Pie Bars
Apples I pick firm sweet tart fruit that holds shape in heat. Honeycrisp or a mix with Granny Smith works well. The slices stay neat and give clean bites.
Butter Cold unsalted butter meets flour and sugar. Small cubes cut fast and keep pockets that turn into flaky layers in the bake.
Flour and Sugar All purpose flour gives body. A split of white sugar and light brown sugar brings lift and warm notes. The mix reads calm and balanced.
Starch and Spice Cornstarch thickens the juices. Cinnamon and a pinch of nutmeg nudge the apples. The flavor feels clear and bright.
Lemon and Vanilla Lemon juice wakes the fruit. Vanilla rounds the edges. The filling tastes fresh and clean in each square.
4) How to Make Buttery Apple Pie Bars
Step one Line a pan with parchment with two tabs that hang over the sides. Heat the oven to three hundred fifty F. This helps the lift and the clean slice.
Step two Toss sliced apples with sugar cornstarch cinnamon nutmeg lemon juice and vanilla. The fruit glistens and waits while you make the crust.
Step three Pulse flour sugar and salt. Drop in cold butter. Pulse to a damp sand. Press most of it into the pan to make an even base.
Step four Spread the apple mix over the base. Crumble the rest of the crust mix over the top. Add a light shake of coarse sugar for crunch.
Step five Bake until the top turns deep gold and the edges bubble. Cool the pan. Lift with the parchment tabs. Cut into tidy bars and serve warm.
5) Tips for Making Buttery Apple Pie Bars
Work with cold butter. Small cubes give better lift and a tender bite. A minute in the fridge helps if the kitchen runs warm.
Mix apple types. One sweet and one tart build balance. This trick fits many Pie Filling Recipes that call for fruit and sugar and starch.
Watch the bake. The pan tells you when the filling bubbles at the edge. The smell turns bold and toasty. Pull the pan before the top goes too dark.
6) Making Buttery Apple Pie Bars Ahead of Time
I prep the crust mix the day before. I chill it in a sealed bag. The next day it presses fast and clean into the pan.
I slice the apples and toss them with lemon. I cover the bowl and chill it. This plan fits Pie Filling Recipes that you want ready for guests.
Bake in the morning. Let the slab cool. The bars travel well and still taste fresh by evening. A small apple pie recipe works the same way when you cook for two.
7) Storing Leftover Buttery Apple Pie Bars
Place the bars in a snug box. Set parchment between layers. Keep at room temp for a day for the best crumb.
For longer time wrap and chill. The crust stays firm and the fruit stays bright. This storage note appears in many Pie Filling Recipes because it keeps texture happy.
Warm a square in a low oven. The butter wakes up. The scent returns. A spoon of vanilla ice cream fits the plate.
8) Try these Dessert next
9) Buttery Apple Pie Bars
Buttery Apple Pie Bars Pie Filling Recipes
Ingredients
For the Crust
- 2 cups all purpose flour
- 1 cup cold unsalted butter cut in cubes
- 1/2 cup granulated sugar
- 1/4 teaspoon fine salt
For the Apple Filling
- 6 cups peeled and thin sliced apples Honeycrisp or similar
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Top
- 2 tablespoons coarse sugar for crunch
- 1 tablespoon cold unsalted butter cut in tiny pieces
Instructions
Prep
- Heat oven to 350 F and line a 9 by 13 pan with parchment with overhang on two sides
- Stir sliced apples with both sugars cornstarch cinnamon nutmeg salt lemon juice and vanilla then set the bowl aside
Make the Crust
- Pulse flour sugar and salt in a food processor
- Add cold butter and pulse until the mix looks like damp sand and holds when pressed
- Press two thirds of the mix into the pan in a tight even layer
Assemble
- Spread the apple mix over the crust and press down with a spatula
- Crumble the rest of the crust mix over the apples
- Dot with tiny butter pieces and sprinkle with coarse sugar
Bake and Cool
- Bake for 45 to 50 minutes until the top turns golden and the filling bubbles at the edges
- Cool the pan on a rack for one hour then lift the slab with the parchment and cut into bars
Serve and Store
- Serve warm or room temp with vanilla ice cream or sharp cheddar
- Store covered at room temp for one day or chill up to four days
10) Nutrition
One bar offers about two hundred thirty five calories. Sugar sits at about twenty grams. Fat lands near eleven grams with a firm butter note.
Sodium stays under one hundred milligrams. Carbs rest near thirty four grams. Fiber touches two grams. Protein sits near two grams.
Numbers shift with apple type and cut size. I use standard values from pantry packs. Share smart and enjoy the calm comfort of a small square.
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