Apple Pie Bars

If there’s one food magazine I enjoy, it’s Food & Family  by Kraft Foods. They always have easy to make, low ingredient list recipes. When I get a magazine in the mail, I typically go through it, flagging multiple pages as “need to try” recipes for the future. I flagged the Apple Pie Bars a few weeks back, as I knew this was something Ryan would like.  Boy, was I not wrong. I think he was in dessert heaven as this was the second time this summer I made pie!

Ryan and I worked together to make the bars- Ryan cutting the apples, and me making the crust. The magazine said prep time was 35 minutes, but we got the bars  into the oven within about 15 minutes. Definitely nice when the prep time is minimal! The bars received rave reviews from Ryan and his parents, all stating that they thought the bars taste just like apple pie, even though they weren’t made in pie plates.

If you’re looking for a yummy, easy, and quick alternative to your traditional apple pie, give this recipe a try!


Apple Pie Bars

Recipe from Kraft Foods

1 pkg (8 oz) cream cheese, softened

1 cup butter, softened

3 1/4 c. flour, divided

10 Granny Smith apples, peeled, sliced ( I used an apple peeler)

1 1/4 c. granulated sugar

1 tsp. cinnamon

3/4 c. powdered sugar

1 Tbsp water

Heat oven to 400 degrees.

Beat cream cheese and butter in mixer until blended. Gradually add 3 c. flour, mixing on low speed after each addition just until blended.  Shape into two balls. Place one ball on large lightly floured sheet of wax paper; flatten slightly. Cover with second floured sheet of waxed paper.  Roll out dough to 15 1/2 x 10 1/2- inch rectangle. Discard top sheet of waxed paper.

Spray 15 x 10 x 1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. Remove second waxed paper bottom; gently press dough onto bottom and up sides of pan. Toss apples with remaining flour, sugar, and cinnamon; spread onto bottom of crust.

Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top of crust to vent.

Bake 35-40 minutes or until golden brown. Cool bars 15 minutes. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 minutes before cutting into bars.