All the flavors of apple pie in a portable, no-fuss bar! A buttery shortbread crust, a spiced apple filling, and a sweet white icing drizzle. Perfect for fall gatherings.
Imagine the cozy, spiced flavor of a perfect apple pie, but in a handheld, easy-to-share bar form. That’s the magic of these White Apple Pie Bars. They start with a simple, press-in shortbread crust, get filled with a juicy, cinnamon-spiced apple layer, and are topped with a buttery crumble.
Finished with a drizzle of sweet white icing, they deliver every element of the classic dessert without the fuss of pie dough. They’re the ultimate make-ahead treat for potlucks, school bake sales, or a delicious autumnal snack with coffee.
The Science of the Perfect Bar Structure
The success of these bars lies in the distinct, balanced layers. The shortbread crust is a 1:2:3 ratio of sugar, butter, and flour—a classic that bakes into a sturdy, crisp, and buttery base that can support the moist filling without getting soggy.
The fat in the butter coats the flour proteins, inhibiting gluten formation for a tender, crumbly texture. The apple filling uses a combination of fresh apples and a small amount of flour or cornstarch. As the bars bake, the apples release their juices, which are immediately thickened by the starch, creating a cohesive, jam-like layer that slices cleanly.
The crumble topping uses the same base as the crust but with less liquid, creating distinct clumps that bake up crisp and golden. The final powdered sugar icing is more than decoration; its slight acidity from milk or cream balances the sweetness, and as it sets, it adds a delicate, crackly textural contrast.
Ingredients
For the Crust & Crumble:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks / 226g) cold unsalted butter, cubed
- 1 large egg yolk
For the Apple Filling:
- 4-5 medium tart apples (like Granny Smith), peeled and finely diced*
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour or cornstarch
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the White Icing:
- ½ cup (60g) powdered sugar, sifted
- 1-2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
*Finely dicing ensures the apples soften completely and the bars slice neatly.
Instructions
1. Prep: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides.
2. Make Crust & Crumble: In a food processor or large bowl, combine flour, sugar, baking powder, and salt. Add the cold, cubed butter. Pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Remove 1 heaping cup of this mixture and set aside for the crumble topping.
3. Form the Crust: To the remaining mixture in the bowl, add the egg yolk. Mix with a fork or your hands until it comes together into a crumbly dough. Press this mixture firmly and evenly into the bottom of the prepared pan.
4. Make Apple Filling: In a large bowl, toss the diced apples with sugar, flour (or cornstarch), cinnamon, nutmeg, and lemon juice until evenly coated.
5. Assemble: Spread the apple mixture evenly over the pressed crust. Sprinkle the reserved crumble topping over the apples.
6. Bake: Bake for 40-50 minutes, until the topping is golden brown and the filling is bubbly. Let the bars cool completely in the pan on a wire rack.
7. Make Icing & Finish: Once cool, lift the bars out of the pan using the parchment overhang. Whisk powdered sugar, 1 tablespoon of milk, and vanilla until smooth. Add more milk if needed for a drizzling consistency. Drizzle over the bars in a zig-zag pattern.
8. Slice & Serve: Let the icing set for 15 minutes, then slice into squares. Serve at room temperature.
Pro-Tips for Bar Excellence
- Use Cold Butter: This is essential for a flaky, crumbly crust and topping.
- Finely Dice the Apples: Larger chunks can create gaps and make the bars harder to slice. A small, even dice ensures a uniform layer that bakes through.
- Press the Crust Firmly: Use the bottom of a measuring cup to press the crust into a compact, even layer. This prevents it from crumbling when cut.
- Don’t Skip the Lemon Juice: It prevents the apples from browning and adds a bright note that balances the sweetness.
- Cool Completely: The filling needs time to set. Cutting into warm bars will result in a messy, crumbly slice.
- Customize the Spice: Add a pinch of cardamom or cloves to the apple mixture for extra warmth.
- Add Nuts: Mix ½ cup of chopped pecans or walnuts into the crumble topping before sprinkling.
- Storage: Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
These White Apple Pie Bars are the effortless, crowd-feeding answer to your apple pie cravings.
