Mom’s Favorite Apple Pie Bars – from Scratch

I’m back after a long hiatus to share an updated version of my mom’s apple pie bars, a recipe that’s close to my heart. I’ll confess that apple pie isn’t my favorite dessert, but these bars? I LOVE them! They’re a delicious, shareable twist on traditional apple pie, with a buttery, flaky crust and a tart apple filling. Growing up, my mom’s baking was the epitome of comfort, and these bars bring back memories of cozy fall days. When I was stationed overseas with the military, this was one of the recipes I missed most—its simplicity and warmth were hard to beat.

I’ve made a few tweaks to Mom’s original recipe that I posted here to make it even better: I’ve switched from a half-sheet pan to a 10×15-inch jelly roll pan for a more manageable size, increased the crust for a thicker, sturdier base, and swapped the warm-applied glaze for a drizzle applied after cooling to keep the top crust crisp and pie-like. I’ve also stuck with butter for the crust, quick-cooking tapioca pearls for the filling, and added vanilla and salt to the drizzle for extra flavor. Below, you’ll find the updated recipe, a section for Mom’s original half-sheet pan version (with my tweaks), plus tips, ingredient guidance, and techniques to help you create these scrumptious bars.

Ingredients for Mom’s Original Half-Sheet Pan Recipe (With Adjustments)

For those who want to make Mom’s original recipe in a 13×18-inch half-sheet pan, I’ve adjusted it for a thicker crust and a drizzle applied after cooling, with weights for accuracy. This yields a larger batch (about 24–30 bars).

Crust:

• 2 cups salted butter (4 sticks, cold) – 454g
• 2 tbsp granulated sugar – 25g
• 1 large egg yolk (reserve white for egg wash) – 18g
• Milk (enough to make ¾ cup with yolk) – 180g total
• 4 cups unbleached all-purpose flour, unbleached – 480g
• ¾ tsp salt

Filling:

• 12 to 14 large tart apples (about 13 to 14 cups sliced) – 1,400–1,600g whole, yielding ~1,040–1,120g sliced
• 1 ½ cups granulated sugar – 300g
• 2 tsp ground cinnamon – 5
• 3 ½ tbsp quick-cooking tapioca pearls – 26g

Egg Wash:

• 1 egg white (from crust) – 30g
• 1 tbsp water – 15g

Drizzle:

• 1 cup confectioners’ sugar – 120g
• 1 tsp vanilla extract
• 2–3 tbsp milk – 30–45g
• Pinch of salt

Choosing the Right Apples

The choice of apples is crucial for the perfect balance of tartness and texture. Granny Smith, Honeycrisp, Cosmic Crisp, and Braeburn are my go-to varieties because they hold their shape during baking and have a bright, tart flavor. Other great options include Gala, Pink Lady, Haralson, or Jonagold. Aim for 11–12 cups of thinly sliced apples (~⅛-inch thick) for the jelly roll pan, or 13–14 cups for the half-sheet pan. Peel and core them for the best texture.Tip: Slice apples uniformly to ensure even cooking. Thinner slices (~⅛-inch) may bake faster (60 minutes), while thicker slices could take up to 70 minutes.

Creating the Perfect Crust

The crust is the backbone of these bars—buttery, flaky, and just thick enough to hold the generous apple filling. For both pan sizes, I’ve increased the crust ingredients to make it sturdier and more indulgent. Here’s how to nail it:

1. Keep Butter Cold: Cube cold butter (straight from the fridge) into small pieces. Toss into the flour, sugar, and salt mixture, then flatten each cube between your fingers. Use a pastry blender to cut the butter into smaller-than-pea-sized pieces.
2. Wetter Dough: This crust is wetter than a traditional pie crust, which makes it tender but slightly sticky. Place the egg yolk in a measuring cup, add milk to reach 2/3 cup (jelly roll pan) or ¾ cup (half-sheet pan), and stir. Mix into the flour mixture. If the dough feels too dry, add 1–2 tsp extra milk for a cohesive, slightly sticky texture.
3. Use a Pastry Cloth: The wetter dough is manageable with a well-floured pastry cloth and board (I love my Bethany House set). Lightly dust your surface to prevent sticking while rolling.
4. Chill the Dough: Form the dough into a ball, divide into two portions (one slightly larger for the bottom crust. Wrap in plastic, and refrigerate for at least 30 minutes to make rolling easier.

Troubleshooting: If the dough tears while rolling, use a pizza cutter to trim uneven edges and patch thinner areas. The wetter dough is forgiving and can be pressed into place in the pan.

Preparing the Apple Filling

The filling is simple but packed with flavor. Mix granulated sugar, cinnamon, and quick-cooking tapioca pearls in a large bowl. I prefer tapioca pearls for a smooth, glossy texture, but you can use alternatives like all-purpose flour, cornstarch, or crushed cereal (like Mom did growing up). Here’s a guide for thickeners for the jelly roll pan (11–12 cups apples) or half-sheet pan (13–14 cups apples):

Peel, core, and thinly slice apples, then toss in the sugar mixture to coat evenly. Set aside while you roll out the crust.

Tip: If using tapioca pearls, let the filling sit for 10 minutes to soften the pearls before assembling.

Baking the Bars

Preheat your oven to 350°F (175°C). Bake for 60–70 minutes (jelly roll pan) or 65–75 minutes (half-sheet pan), until the crust is golden brown and apples are fork-tender. Baking time varies based on apple slice thickness—thinner slices (~⅛-inch) may take closer to 60 minutes, while thicker slices may need up to 70–75 minutes. Check doneness by piercing with a fork through the top crust.

Tip: Place a baking sheet or tin foil under the pan to catch any drips.

Applying the Drizzle

Unlike Mom’s original glaze, which soaked into the warm bars and softened the crust, I now apply a drizzle after the bars cool completely to keep the top crisp and pie-like. Mix sifted confectioners’ sugar, vanilla, salt, and milk until smooth and pourable (slightly thicker than a glaze). Drizzle over cooled bars with a spoon or piping bag. Let set before cutting into 16–20 bars (jelly roll pan) or 24–30 bars (half-sheet pan).

For Freezing: Cut cooled bars without drizzle. Wrap individually or in a single layer in plastic wrap, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then drizzle before serving.

Serving Suggestions

These bars are versatile and delicious served cold, at room temperature, or warmed up. For a decadent treat, serve warm with a scoop of vanilla ice cream. They’re perfect for potlucks, holidays, or a cozy fall snack—easier to share than traditional apple pie!

Storing and Freezing

Store bars at room temperature for up to 2 days in an airtight container. The drizzle will set but remain slightly soft. For longer storage, freeze undrizzled bars as described above. The crisp crust and tart filling hold up beautifully after thawing.

Tips for Success

• Weigh Ingredients: Use a kitchen scale for precise measurements, especially for flour and butter, to ensure a consistent crust.
• Manage Wet Dough: The wetter crust is tender but sticky. A floured pastry cloth (like Bethany House) is a game-changer for rolling and works perfectly for the jelly roll-size bars.
• Apple Prep: Use an apple peeler, and corer, then slice apples uniformly and not too thick to avoid undercooking.
• Drizzle Timing: Applying the drizzle after cooling prevents it from soaking in, preserving the crust’s flaky texture.
• Oven Check: Ovens vary, so start checking at 60 minutes. If the crust browns too quickly, tent with foil.

This updated apple pie bar recipe combines the sweet-tart flavors of apples with a thicker, buttery crust and a crisp, drizzled finish. Whether you make the jelly roll pan version for a smaller crowd or Mom’s original half-sheet pan size for a big gathering, these bars are sure to bring comfort and joy.

Happy fall baking!

Apple Pie Bars

Print Recipe

A nostalgic twist on classic apple pie, these bars feature a thick, buttery crust, tart apple filling, and a crisp drizzle. Updated for a 10×15-inch jelly roll pan, this recipe is perfect for sharing. The drizzle is applied after cooling to keep the top crust flaky, and the bars freeze beautifully.

5 from 2 votes

Prep Time:45 minutes mins

Cook Time:1 hour hr 10 minutes mins

Cooling Time:1 hour hr

Total Time:2 hours hrs 55 minutes mins

Servings: 20 bars

Cook ModePrevent your screen from going dark

EQUIPMENT (affiliate links)

• Apple peeler and corer optional
• Jelly roll pan
• Pastry cloth and board optional but highly recommended
• Rolling Pin
• Pastry brush
• Mixing bowls
• Measuring cups and spoons
• kitchen scale for best accuracy

Ingredients

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Crust:

• 3 ¼ c. (390 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
• 1 ½ tbsp (19 g) granulated sugar
• ½ tsp salt
• 1 ½ c. (340 g) salted butter cold
• 1 large egg yolk reserve white for egg wash
• ⅔ c. (163 g) milk enough to make a scant ¾ cup with yolk

Filling:

• 1 ¼ c. (250 g) granulated sugar
• 1 ½ tsp ground cinnamon
• 3 tbsp (23 g) quick-cooking tapioca pearls see notes for other options
• 8-10 large (1000 g) tart apples about 11 to 12 cups sliced

Egg Wash:

• 1 egg white (reserved from crust)
• 1 tbsp water

Drizzle:

• ¾ c. (90 g) confectioner's sugar sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk
• ⅛ tsp salt

Instructions

Make the Crust:

• In a large bowl, whisk together flour, sugar, and salt.
  1 ½ tbsp (19 g) granulated sugar

  3 ¼ c. (390 g) unbleached all-purpose flour (RECOMMEND WEIGHING)

  ½ tsp salt
• Cube cold butter and add to flour mixture. Toss to coat, keeping cubes separate. Flatten butter pieces between fingers, then use a pastry blender or your fingers to break into small, pea-sized pieces.
  1 ½ c. (340 g) salted butter
• Place egg yolk in a measuring cup and add milk to reach a scant ¾ cup. Add yolk-milk mixture to flour mixture. Mix lightly with a fork or spatula until dough begins to form.
  1 large egg yolk

  ⅔ c. (163 g) milk
• Form dough into a ball, divide into two portions (one slightly larger for bottom crust, ~55% vs. 45%), wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

• In a large bowl, combine sugar, cinnamon, and tapioca pearls.
  1 ¼ c. (250 g) granulated sugar

  1 ½ tsp ground cinnamon

  3 tbsp (23 g) quick-cooking tapioca pearls
• Peel, core, and thinly slice apples (~1,200–1,400g whole, yielding 11–12 cups sliced, ~⅛-inch thick). Toss in sugar mixture to coat evenly. Set aside.
  8-10 large (1000 g) tart apples

Assemble the Bars:

• Preheat oven to 350°F (175°C).
• On a well-floured pastry cloth or board, roll larger dough portion into an 11×16-inch rectangle. Transfer to an ungreased 10×15-inch jelly roll pan, pressing gently to fit with a ½-inch overhang.
• Spread apple filling evenly over the bottom crust.
• Roll second dough portion into a 10×15-inch rectangle. Place over filling, tuck edges under bottom crust’s overhang, and pinch to seal.
• Whisk egg white with 1 tbsp water. Brush evenly over top crust.
  1 egg white (reserved from crust)

  1 tbsp water
• Using a sharp knife or lame, make 10–12 small slashes (about 1 ½-inch long) across the top crust to allow steam to escape.

Bake the Bars:

• Bake at 350°F for 60–70 minutes, until crust is golden brown and apples are fork-tender. Check at 60 minutes; baking time varies with apple slice thickness.

Cool and Drizzle:

• Cool bars completely on a wire rack (at least 1 hour).
• Whisk confectioners’ sugar, vanilla, salt, and 1–2 tbsp milk until smooth and spoonable. Drizzle over cooled bars with a spoon or piping bag. Let set before cutting into 16–20 bars.
  ¾ c. (90 g) confectioner's sugar

  1 tsp vanilla extract

  1-2 tbsp milk

  ⅛ tsp salt

Notes

• Crust Texture: The dough is wetter than a typical pie crust for tenderness. Use a well-floured pastry cloth to manage stickiness. 
• Apple Tips: Use tart apples like Granny Smith. Slice thinly (~⅛-inch) for even baking. Adjust bake time (60–70 min) based on thickness.
• Thickener Options: Choose one thickener for the apple filling to achieve the desired texture. For 11–12 cups apples:
  • Quick-Cooking Tapioca Pearls (3 tbsp, 23g): Preferred for a smooth, glossy filling. Let the filling sit for 10 minutes after mixing to soften pearls.
  • All-Purpose Flour (⅓ cup + 1 tbsp, 45g): Creates a slightly cloudier, softer filling. Mix thoroughly with sugar and cinnamon.
  • Cornstarch (2 tbsp, 16g): Yields a clear, firm filling. Dissolve in a small amount of cold water before mixing to avoid clumping.
  • Crushed Cereal (1 ¼ cups, 50g, e.g., Corn Flakes or Rice Krispies): Adds a subtle texture, as used in Mom’s original recipe. Crush finely for best results.
• Drizzle: Apply after cooling to keep the top crust crisp. For a thicker drizzle, start with 1 tbsp milk and adjust.

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