41 Irresistible Apple Pie Bars with Shortbread Crust Magic

Let me tell you about the first time I made apple pie bars with shortbread crust, it was pure magic! I was hosting a last-minute book club meeting and needed something impressive but simple. That’s when this recipe became my secret weapon. These bars give you all the cozy flavors of apple pie but in easy-to-serve squares with the most irresistible buttery crust. The shortbread base bakes up crisp and golden, while the spiced apple filling gets perfectly tender, no fussy lattice crust required! After years of baking, I can confidently say this recipe delivers that perfect balance of sweet, tart and buttery in every bite. Your kitchen will smell like an autumn dream, and your friends will beg for the recipe, mine still do!

Why You’ll Love These Apple Pie Bars with Shortbread Crust

Let me count the ways these apple pie bars with shortbread crust will become your new favorite dessert:

• Easier than pie (literally!) No rolling dough or fancy crimping needed, just press, layer, and bake
• That buttery shortbread crust is practically foolproof and tastes like pure comfort
• Perfect for feeding a crowd, you get way more servings than a traditional pie
• The spiced apple filling gives you all those warm autumn flavors we crave
• They travel beautifully to potlucks and parties (no messy slices!)
• Kids adore them, the bar form makes them perfect little hand-held treats
• Leftovers (if you have any!) taste even better the next day as the flavors meld

Ingredients for Apple Pie Bars with Shortbread Crust

Here’s everything you’ll need to make these irresistible apple pie bars with shortbread crust. I’ve learned through trial and error that quality ingredients really make a difference here, especially when it comes to that buttery crust!

• For the shortbread crust & topping:
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed. This is key for flakiness!
• For the apple filling:
  • 4 medium firm apples (I prefer Granny Smith), peeled and diced into 1/2-inch pieces
  • 1/4 cup packed brown sugar (light or dark, both work)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh lemon juice (trust me, it brightens everything up)
  • 1 tablespoon cornstarch (this prevents a soggy bottom)

A quick tip from my kitchen to yours: measure your flour correctly by spooning it into the measuring cup and leveling it off. Packed flour can make the crust too dense. And don’t skip cubing that butter cold, it makes all the difference in achieving that perfect shortbread texture!

Equipment You’ll Need

Here’s what you’ll need to make these apple pie bars with shortbread crust:

• 9×13-inch baking pan (a glass or metal one works great)
• Mixing bowls (I like one large and one medium)
• Pastry cutter or fork (for cutting in the butter)
• Measuring cups and spoons
• Rubber spatula or wooden spoon (for mixing)
• Knife and cutting board (for prepping the apples)

That’s it! Simple tools for a simple, delicious dessert.

How to Make Apple Pie Bars with Shortbread Crust

Ready to create these heavenly apple pie bars with shortbread crust? Let me walk you through each step, it’s easier than you think! I’ve made this recipe dozens of times, and these simple techniques ensure perfect results every time.

Preparing the Shortbread Crust

First, preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, granulated sugar, and salt. Now comes the fun part, cutting in that cold butter! Use a pastry cutter or fork until the mixture looks like coarse crumbs with pea-sized butter bits. This creates that perfect flaky texture. Press half the mixture firmly into your greased 9×13 pan. I like to use the bottom of a measuring cup to get it even. Bake just the crust for 15 minutes until lightly golden at the edges.

Making the Apple Filling

While the crust bakes, toss your diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a medium bowl. That cornstarch is crucial for thickening the juices. Also, make sure you’re using firm apples; softer varieties release more liquid. Next time, try letting the apple mixture sit for 10 minutes before baking to let the cornstarch work its magic. The lemon juice keeps the apples bright and adds a subtle tang that balances the sweetness perfectly. Let the mixture sit for 10 minutes to allow the flavors to meld while you wait for the crust.

Assembling and Baking the Bars

Once the crust is ready, spread the apple mixture evenly over it. Sprinkle the remaining crumb mixture on top, don’t press it down! The uneven texture creates the most delightful crispy bits. Bake for 35-40 minutes until the topping is golden brown and you can see the apple filling bubbling at the edges. Resist cutting right away, let the bars cool completely (about 2 hours) so they hold their shape when sliced. The wait is torture, but trust me, it’s worth it!

Tips for Perfect Apple Pie Bars with Shortbread Crust

After making dozens of batches of these apple pie bars with shortbread crust, I’ve learned all the little tricks that take them from good to oh my goodness amazing:

• Choose firm apples. Granny Smith is my go-to, but Honeycrisp or Braeburn work too. Soft apples turn mushy.
• Keep everything cold. Chilled butter makes for a flakier crust, and I sometimes pop the dough in the fridge for 10 minutes before baking.
• Cut the apples evenly into about 1/2 inch pieces. Cook uniformly without some turning to mush while others stay crunchy.
• Don’t skip the cooling time. I know it’s hard to wait, but cutting warm bars leads to crumbly messes.
• Try a bench scraper. It’s my secret for getting clean cuts through the shortbread layers.

One more tip from my kitchen disasters if your topping seems too dry when mixing, add just a teaspoon of cold water at a time until it clumps slightly when squeezed. These little details make all the difference!

Variations of Apple Pie Bars with Shortbread Crust

One of my favorite things about these apple pie bars with shortbread crust is how easily you can tweak them to suit your taste! Here are some delicious twists I’ve tried over the years:

• Add crunch: Toss 1/2 cup chopped pecans or walnuts into the topping mix for extra texture
• Spice it up. Try adding a pinch of cardamom or allspice to the apple filling for warmth
• Caramel lover, Drizzle warmed caramel sauce over the apples before adding the topping
• Berry surprise Mix in 1/2 cup fresh cranberries with the apples for a tart contrast
• Maple magic: Swap brown sugar for maple syrup in the filling (reduce lemon juice to 1 tsp)

My book club still talks about the batch where I added minced crystallized ginger to the crust, just 2 tablespoons gave the whole dessert this wonderful zing! What will you try first?

Serving Suggestions for Apple Pie Bars with Shortbread Crust

Oh, let me tell you how I love to serve these apple pie bars with shortbread crust! Warm them slightly and top with a scoop of vanilla ice cream; the way it melts into the spiced apples is heavenly. For a simpler treat, just dust with powdered sugar or dollop on fresh whipped cream. My neighbor swears by serving them with a drizzle of caramel sauce and a sprinkle of sea salt for that sweet-salty magic. However you serve them, these bars shine brightest with a hot cup of coffee or tea!

Storage and Reheating Instructions

Here’s how to keep your apple pie bars with shortbread crust tasting fresh: store cooled bars in an airtight container at room temperature for up to 3 days (if they last that long!). For longer storage, freeze them layered between parchment paper. To reheat, pop them in a 300°F oven for 5-10 minutes just until warmed through. The shortbread stays crispest when reheated this way rather than microwaving!

Nutritional Information

Here’s the scoop on what’s in these delicious apple pie bars with shortbread crust (per serving): about 280 calories, 36g carbs, 2g fiber, 18g sugar, and 14g fat. Remember, these are estimates and may vary based on your specific ingredients and portion sizes. I always say, though, when something tastes this good, who’s counting? Just enjoy every buttery, appley bite!

Frequently Asked Questions

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41 Irresistible Apple Pie Bars with Shortbread Crust Magic

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• Author: EditorVictoria
• Total Time: 1 hour
• Yield: 12 bars 1x
• Diet: Vegetarian

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Description

Apple pie bars with a shortbread crust are a delicious and easy dessert. They combine a buttery shortbread base with a spiced apple filling and a crumbly topping.

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Ingredients

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• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 4 medium apples, peeled and diced
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, mix flour, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Press half of the mixture into the bottom of the pan. Bake for 15 minutes.
4. In another bowl, toss apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
5. Spread the apple filling over the baked crust. Sprinkle the remaining crumb mixture on top.
6. Bake for 35-40 minutes until golden. Cool before cutting into bars.

Notes

• Use firm apples like Granny Smith for the best texture.
• Chill the dough for a flakier crust.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 280
• Sugar: 18g
• Sodium: 100mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 35mg

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