This is a classic, old-fashioned apple pie bar recipe, the kind you'd find in a Midwest church cookbook from the '80s or '90s, or handwritten on a well-loved recipe card, stained from years of use. They're made with simple ingredients and come together with very little effort. You are going to love them!
This Easy Apple Pie Bar Recipe is a delicious way to enjoy apple pie flavors without all the extra work of a traditional apple pie. Sweet homemade vanilla cake batter is topped with store bought apple pie filling, sprinkled with cinnamon, and then topped with the remaining batter. Before it is served it gets drizzled with a delicious Powder Sugar Glaze.
You could also skip the vanilla glaze and opt to serve with ice cream or a drizzle of Brown Sugar Caramel Sauce or Butter Rum Sauce.
Was going to bake an apple pie for Thanksgiving, but didn't have enough pie filling, do I found this recipe and made it instead. HUGE hit with the family and I shared it with my Art Class friends and the ALL wanted the recipe!
It saved Thanksgiving dessert and I impressed my friends โค๏ธ Mary
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Apple Pie Bars
These make a great sub for traditional apple pie. If you are not a pro-baker this is a great option. It is easy to make and if you serve it warm with a little vanilla ice cream it is just as good, if not better, than apple pie!
If you have a crowd that does not like pie, this will be your GO-TO recipe. Everyone will still get those fall apple flavors that are perfect for the season. This is also a great recipe to save for summer barbecues or pot luck dinners.
Ingredients for this Apple Pie Bar Recipe
- Salted Butter – Softened butter creams smoothly with the sugar, giving you that tender, cake-like base. I
- Sugar – Does more than sweeten, it helps create that light, fluffy texture when creamed with butter. I
- Vanilla – Rounds everything out and enhances the apple flavor without standing out on its own.
- Eggs – bind the batter and give the bars structure while keeping them soft.
- All Purpose Flour – builds the base of the bars. Measure it lightly (spoon and level) so the bars stay tender instead of dense.
- Baking Powder – This gives just enough lift to keep the bars from feeling heavy.
- Apple Pie Filling (21 oz can) – Choose a high quality canned apple pie filling. Use 2 cans for more filling heavy apple pie bar, use 1 can for more cake to filling ratio.
- Cinnamon – adds warmth and enhances the apple flavor.
- Powdered Sugar – Used for the glaze, powdered sugar dissolves smoothly so you get that soft, drizzle-able finish without any graininess.
- Milk – thins out the glaze just enough to make it pourable. Any milk, dairy or non-dairy will work here.
How to Make this Apple Pie Bars Recipe
Preheat your oven to 350 degrees and grab a 9×13 baking pan. Prepare the pan with a baking spray or oil.
In a mixing bowl, with a hand mixer (or a stand mixer), cream the butter and sugar together for about 2 minutes. (I have used melted butter in a pinch and it works as well as softened butter.)
Add the eggs, one at a time, and beat them in. Also mix in the vanilla extract. Add the flour and baking powder into the butter/sugar mixture. Blend until all the flour is incorporated.
Layer the Apple Pie Bars
Spread โ of the batter in your prepared 9×13 pan.
Top with the canned apple pie filling. Sprinkle a little cinnamon over the apples.
Dot the apple pie filling with the remaining batter.
Baking
Place in the oven for 30-35 minutes (dark metal pan), until it is golden on top and around the edges. If you are using a glass baking dish you will need to bake for 45-50 minutes.
Glaze
For the topping, whisk together the powdered sugar and milk.
You can also choose to sub in Brown Sugar Caramel Sauce or Butter Rum Sauce for the Vanilla Glaze.
Serving
After the bars have cooled, drizzle the glaze over top of the bars.
These are great served warm with a little scoop of vanilla ice cream! It will be hard to just eat one!
Variations
This is an old fashioned recipe that is sometimes made with cherry pie filling. Here are some ways to change up the recipe to suit your taste buds:
- Use any pie filling to match the season- apple for the holidays, peach in the spring, or blueberry in the summer. Or make these Cherry Pie Bars. In the Spring you can also try these Lemon Pie Bars.
- If you are using apple pie filling add spices to create your favorite flavor- more cinnamon, pinch of clove, or all spice.
- Top the pie filling with chopped and toasted pecans
- Add some orange or lemon zest to the Powder Sugar Glaze, to match the flavor of pie filling you use.
Apple Pie Bar FAQ’s
Let the apple pie bars cool completely before cutting so the filling has time to set up, this keeps the layers clean and prevents it from spilling out when you slice.
Cool completely (and then some): Don't rush this, once they're cooled they will cut much cleaner. You can even pop them in the fridge for 20 minutes – slightly chilled bars slice much cleaner.
Use a sharp, thin knife: A long, straight-edged knife (not serrated) gives you the cleanest edges.
Wipe between cuts: Keep a damp paper towel nearby and wipe the blade after every slice to avoid dragging filling across the top.
Let them cool completely before storing: This keeps condensation from forming and prevents soggy bars.
Room temperature (short term): Store in an airtight container for up to 2 days.
Refrigerator (longer storage): For up to 4-5 days, refrigerate in a covered container. The filling firms up even more, which actually makes them easier to slice and serve.
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Did you make this recipe?
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Apple Bar Recipe
Equipment
- 9×13 pan
- off-set spatula optional- but makes quick work of spreading the sticky batter
Ingredients
Apple Pie Bars
- 1 cup butter, softened - (I have used melted butter in a pinch)
- 1 ยฝ cup sugar
- 1 teaspoon vanilla
- 4 eggs
- 3 cups flour
- 1 ยฝ teaspoon baking powder
- 21 oz can apple pie filling - (use 2 if you like more apple filling)
- ยผ teaspoon cinnamon - (add a pinch of clove and all spice for even more seasoning)
- non-stick spray
Glaze
- ยฝ cup powder sugar
- 1 tablespoon milk
Instructions
Apple Pie Bars
- Preheat the oven to 350 degrees. Prep a 9×13 baking pan by greasing the bottom with oil or non-stick spray.non-stick spray
- In a large mixing bowl, with a hand mixer (or in a stand mixer with paddle attachment), cream the butter, sugar, and vanilla together for 2 minutes.1 cup butter, softened, 1 ยฝ cup sugar, 1 teaspoon vanilla
- Add the eggs one at a time, mixing them in one at a time.4 eggs
- Slowly add the flour and baking powder into the butter/sugar mixture. Mix until the flour is completely incorporated.Pro Tip: Measure the flour and baking powder onto a piece of parchment paper and then use it like a funnel to get all the dry ingredients into the bowl, easily!3 cups flour, 1 ยฝ teaspoon baking powder
- Spread โ of the batter into the bottom of the prepared 9×13 baking dish, make sure it is spread evenly in the pan. Pro Tip: an offset spatula sprayed with non-stick spray can make easy work of spreading the sticky batter!
- Pour the apple pie filling over the batter, sprinkle with cinnamon (and optionally other apple pie spices like clove or all spice).21 oz can apple pie filling, ยผ teaspoon cinnamon
- Dot the top of the apples with the remaining batter.ย
- In a dark metal pan bake for 30-35 minutes until the top and the edges are golden and the cake is cooked thru.ย If you are using a glass baking dish you will need to bake for 45-50 minutes.
Glaze
- While the cake is baking make the powder sugar glaze by mixing together the powder sugar and milk, add a dash of cinnamon for extra seasoning!The glaze should be a drizzle consistency. Add a splash more of milk if needed.ยฝ cup powder sugar, 1 tablespoon milk
Serving
- Let the Apple Pie Bars cool for about 20 minutes before cutting. This allows the apple pie filling to cool and set.
- Cut into 12 or 16 squares. Drizzle with the glaze. Could also sub in Brown Sugar Caramel Sauce or Rum Butter Sauce for the powder sugar glaze.
- Optionally serve with a little vanilla ice cream and/or whipped cream .
Storing
- Store at room temperature, in an air tight container, for up to 2 days. For longer storage keep in an air tight container in the fridge for 4-5 days.
Recipe Tips and Notes:
Originally published November 2018 – Republished October 2020
Jessica says
Tried this…the bars were a little dry. I will try again adding an additional can of apple pie filling and doubling the glaze.
Jordan says
This came out okay. Wasnโt really what I was expecting. I saw a bunch of mixed reviews, but went in expecting to have a longer bake time. First and foremost, the batter was super thick for some reason. It was not easy to work with whatsoever. I did use strawberry pie filling (two cans, itโs what I had) and it was alright. I do think apple wouldโve been better, since there are more spices to add to the flavor. After baking 45-50 minutes, it did come out okay. Just not at all what I was hoping for. Taste is still good, but something is definitely off and/or missing.
Susie Weinrich says
I made this recipe again (in a glass pan) and with lemon pie filling. You are right, in a glass pan it takes about 45 minutes. I have updated the times. Thank you so much for taking the time to comment!
Sue Habegger says
This recipe was loved by everyone eating it. I added a little of Carmel drizzle with the icing. I tried baking it 15 minutes before adding the filling but won’t do that again. It dried it out a bit.
Judy says
OK so I made this exactly as the recipe called for. Baking time is not near enough. I took it out at 30 min. and it was not even begun to be done. Back in and out at 375 degrees for almost 40 minutes. Finally got it to brown on top and let is sit all night then cut a piece out in the morning and it was done.
Debbie says
So easy and yummy! Thanks!
Deb says
Can one use fresh apples in the Apple pie bars?
Susie Weinrich says
I don’t think that would work unless you made them into an apple pie filling before you bake the bars. The bake time isn’t long enough to bake down fresh apples.
Sarah says
My family loves this. The only thing I haven’t figured out is the time. I bake it around 50 minutes to get the top lightly browned and cooked inside. At 30 minutes, inside the top is still raw.