Recipes

Ina Garten's Apple Pie Bars

The perfect holiday treat from the Barefoot Contessa
48 Ratings
100% would make again
Ina Garten's Apple Pie Bars
Photos: Rachel Vanni/Tasting Table

All December long, we're bringing you the recipes, tips and tricks you need to Feast your way through the holidays, no matter how you celebrate the season.

The holiday season is upon us, which means the inevitable cookie swap looms. This year, we've decided to hit the bars instead. The red-headed stepchild of the cookie family, dessert bars have a special place in our hearts: easier to make than cookies, but even more delicious.

All week, we'll be sharing our favorite bar recipes and are kicking things off with none other than Ina Garten, a holiday entertaining guru.

"These bars are really like apple pie but so much easier to make!" Garten tells us. "If I'm serving other pies for the holidays, these change it up a little bit."

A buttery shortbread crust is topped with two types of sautéed apples before getting loaded with a crumble. Garten likes the combination of tart Granny Smiths with sweet Golden Delicious apples, but advises that you can use whichever variety you like.

As for the dough, it doesn't get any easier than using the same mixture for the crust as the crumble. The addition of walnuts and cinnamon to the crumble adds the perfect crunch to these tender bars. Garten’s dough-making pro tip: "Many cooks think that 'at room temperature' means to leave the butter out for 30 minutes before using, but, in fact, I leave butter at room temperature overnight to be sure it's truly 'at room temperature' before [I] use it."

In addition to offering an alternative to the same old holiday cookie, bars have another perk: They travel well. Simply wrap up the baking pan and cut the bars when you get to your destination.

As for optimal portion size, Garten advises, "I cut the bars in fairly large three-by-three-inch squares if I'm serving them on a plate with a scoop of vanilla ice cream on the side. If I'm serving them on a platter of small petits fours to pick up with your fingers, I'll cut them in smaller bite-size pieces."

Now that you've mastered Garten's apple pie bars, stay tuned for four more recipes, and your holiday baked good arsenal will be, ahem, loaded.

Check out our favorite cookie and bar recipes.

  • Sift the flour and salt together in a medium bowl.

  • Cream the butter, granulated sugar, brown sugar and vanilla until light and fluffy.

  • Slowly add in the flour and mix until a smooth dough forms.

  • Press two-thirds of the dough into a 9-by-13-inch pan lined with parchment.

  • Press the dough so it comes up ½ inch on the sides to make the outer crust.

  • Mix the walnuts and cinnamon into the remaining dough to make the crumble.

  • Add the lemon juice, sugar, cinnamon and nutmeg to the apples.

  • Toss well to fully coat the apples.

  • Cook down the apples in the butter until softened, 12 to 15 minutes.

  • Bake the crust until golden brown, 18 to 20 minutes, then set aside to cool.

  • Spread the apples in an even layer over the cooled crust.

  • Pinch pieces of the crumble over the apples to cover the whole surface.

  • Your bars are ready for the oven!

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Ina Garten's Apple Pie Bars

Recipe from 'Cooking for Jeffrey,' by Ina Garten

Yield: 12 bars

Prep Time: 15 minutes, plus chilling and cooling time

Cook Time: 55 minutes

Total Time: 1 hour and 10 minutes, plus chilling and cooling time

Ingredients

For the Crust:

1 pound (4 sticks) unsalted butter, at room temperature

¾ cup granulated sugar

½ cup light brown sugar, lightly packed

2 teaspoons pure vanilla extract

4 cups all-purpose flour

1½ teaspoons kosher salt

½ cup chopped walnuts

1 teaspoon ground cinnamon

For the Apple Filling:

1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)

1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)

2 tablespoons freshly squeezed lemon juice

¼ cup granulated sugar

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

4 tablespoons (½ stick) unsalted butter

Directions

1. Preheat the oven to 375 degrees.

2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.

3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.

4. Reduce the oven to 350 degrees.

5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.

6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

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