Apple pie bars

Apple pie bars – cinnamon flavored bars with a buttery crust, apple slices, custard and streusel topping

Apple pie bars from Cinnamon flavored bars with a buttery crust, apple slices, custard and streusel topping

An apple a day keeps the doctor away.

And peaches seem to be keeping me away :) I have no idea where this week went. Between traveling and dealing with some blog issues, this week came and went in a jiffy.

And I have the feeling fall will be upon us in a blink on an eye.

These days the sun stayed mostly behind the clouds, leaving room for lots of rain.

Grocery store shelves are filled with Halloween candy.

Yesterday I even baked with pumpkin spice Hershey’s kisses.

Yes, my dear friends, fall is just around the corner.

Apple pie bars from Cinnamon flavored bars with a buttery crust, apple slices, custard and streusel topping

Summer fruit is replaced with grapes and apples.

Apples, although you can find these fruit year-round fall is the apple season.

Fall is the perfect time for the year to enjoy some apple pie.

Since I rarely make pies I opted for some bars, easier to just grab and go.

And I know this is the longest recipe in the history of this blog, but trust me, it’s all worth it.

Over the buttery crust the soften apple slices are laid, custard is poured to hold everything in place and when it’s almost done the streusel topping is spread over.

When cooled the bars are cut to enjoy a soft, moist cinnamon flavored bar.

Apple pie bars

Prep Time: 30 minutes

Cook Time: 1 hour

2 hours, 30 minutes

Yield: 11X7 baking pan

Apple pie bars

Apple pie bars - cinnamon flavored bars with a buttery crust, apple slices, custard and streusel topping


  • 1 1 /4 cup (150 grams) all purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 7 tbsp. (70 grams) butter very very soft(almost melted but still in solid form)
  • 1 egg yolk
  • 1 tbsp. water
  • Filling
  • 3-4 big apples (preferably Granny Smith)
  • 2 tbsp. butter
  • 2 tbsp sugar
  • 1 tsp. cinnamon
  • 2 tbsp. water
  • Custard
  • 2 eggs
  • 2 tbsp. sugar
  • 3/4 cup heavy cream
  • Topping
  • 1/2 cup all purpose flour
  • 2 tbsp. brown sugar
  • 1/2 cup chopped walnuts
  • 4 tbsp. cold diced butter
  • 1/2 tsp. cinnamon
  • pinch of salt


    To make the crust
  1. Line a 11X7 pan with parchment paper (I prefer the pan lining paper from Reynolds), leaving some paper hanging over the longer sides.
  2. In the food processor bowl add the flour, sugar, butter, egg yolk, water. Pulse a couple of times until it forms a ball. if it’s too dry add few more drops of water.
  3. With floured hands roll the the into the bottom of the prepared pan, with just 1/2 inch on the sides. Cover with plastic wrap and chill for 20-30 minutes.
  4. Meanwhile make the topping followed by the filling and heat the oven to 375F.
  5. When the crust is chilled cover it with parchment paper, fill it with dry beans/uncooked dry rice/baking beads and bake for 15 minutes.
  6. Remove the paper and the beans, reduce the oven temperature to 350F and bake for 5 more minutes.
  7. Cool completely.
  8. To make the topping
  9. In the food processor bowl (since it’s already dirty from the crust) add all the ingredients and pulse until it comes together. It’s gonna be a very soft dough.
  10. Place it on a plastic foil, cover with another foil and shape into a 1 inch thick log. Place it in the freezer until ready to use.
  11. To make the apple filling
  12. Core and slice the apples. Optional you can peel them. I didn't.
  13. Put them in a sauce pan, along with the sugar, water and cinnamon. Cover and cook over low heat for about 13 minutes or until the slices soften.
  14. Remove the lid and cook a little more until the liquid evaporates. I didn’t stir at all the apple slices and the bottom ones got a little caramel on them. It was amazing!
  15. Cool completely.
  16. When the crust and the filling are cooled, spread the apple slices on top of the crust.
  17. To make the custard
  18. In a small bowl, whisk the eggs with the sugar, and heavy cream. Pour over the apple slices.
  19. Put the pie in the heated oven (350F) and bake for 25 minutes or until the custard is set.
  20. Take it out of the oven (without turning off the oven) and grate the topping. I found it’s easier to grate the topping in the food processor so the heat for the hands don’t soften the dough.
  21. Bake for further 15 minutes.
  22. Cool completely before slicing.

Apple pie bars from Cinnamon flavored bars with a buttery crust, apple slices, custard and streusel topping
If you like these apple pie bars recipe you might also like

Apple Dulce de Leche Tart

Apple Dulce de Leche Tart

Flourless Apple Brownies 

flourless apple brownies

Apple pie bars from Recipe Girl

Apple pie bars from My Baking Addition

Apple pie bars from Taste of Home

Apple pie bars from Food and Wine

Sending love your way,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Carol | a cup of mascarpone says

    Forget apple pie – I’ll take one of these bars anytime! Oh my goodness – they look incredible!!!

    • says

      Hi Laura,
      I had some problems with the site earlier (made it disappeared completely), had to republish the post again later in the day and lost all the previous comments.
      Glad now is working again.

  2. says

    I so wish that fall was right around the corner here! We still have a few more months of sweltering heat!!! I saw those pumpkin spice hershey kisses on your instagram and have already put in a request to my mom to send some to Israel as soon as possible!!! These apple pie bars look incredible. So yummy.

  3. says

    Beautiful apple pie bars Roxana! I have started seeing apples at our farmers markets and will be picking up a bag this weekend, I love apple season! But, I’m not ready for Fall yet;-)

  4. Kara says

    I just made these but just cooked the crust by itself for 20 minutes before I added the rest of the ingredients, it was AMAZING! What a delicious treat for fall (or anyday of the year). Thank you for this awesome dessert!

  5. says

    Wow Roxana….just look at the layers on these bars! So glad to see an apple recipe because I AM READY FOR FALL! These look scrumptious and like you….I love all the flavors of the pie, but in a portable form! Your pictures are wonderful! : )

  6. says

    This is like an apple pie on the go. I love it! I realized the sun sets a little bit earlier but we’re having warm weeks these days. You start talking about fall, I better start sharing my ice cream recipes soon. LOL! You always have the best bars Roxana! 😉

  7. Monet says

    Just delicious! I love pies and bars of all kinds, and I’m always excited about apples. Thank you for sharing a delectable recipe!

  8. Sarah N says

    Just finished making this…. now, how important is the rule to let it cool before cutting into it? Cause I’m pretty sure I’m about to break that rule 😛

    LOL. It looks and smells delicious!! (I did tweak a few things, but the basic recipe is the same I wanted mine thicker is all)

  9. Crystal says

    Found you via pinterest… These look delicious. Can’t wait to give them a try! Quick question: how well would these freeze if I want to make a double batch? I know fresh is always best, but it would be nice to enjoy these even when I don’t have time to cook. :-)

    • says

      Hi Crystal,
      I actually froze these bars so I know for sure they freeze well. Just take a few out, as needed, and let them get to room temperature before eating them.
      Let me know how they turn out!


  10. Laura Dembowski says

    I’m still hanging on to summer as tight as I can, but these bars almost got me to change my mind. The pictures of them are mouthwatering and certainly enough to get me to make them :)

  11. Shannon says

    Hi Roxana,
    I was wondering if this recipe can be made and then frozen to be eaten at a later time? I have a party coming up and need things I can make completely ahead of time and pull out on the day. If not can you link me with some of your recipes you think this would work with (I am eyeing up the Dulce de Leche chocolate cheesecake bars as well)

    • says

      Hi Shannon,
      I would not recommend freezing the apple dulce de leche tart so the apples don’t get sort of mushy when you bring them to room temperature.
      As for these cheesecake bars. You can definitely bake them a couple of days in advance and top with the thin layer of dulce de leche. Leave the ganache layer until the day you need them. Keep the bars in an airtight container.
      There are lots of recipes that can be made in advance, it all depends on what you’re exactly looking for
      Happy baking,

  12. Lian Thomas-Lee says

    These look incredible!! I not only want to make these as soon as possible, my mind instantly jumped to the same bar design but with sliced banana and caramel instead of custard…both versions would be to die for :)

  13. belinda swanepoel says

    good day could you please tell me if there is any way i can receive all the recipes you post on your website via email? i love all your recipes but cant open or print any of them

  14. renee says

    Hey Roxanna: I made these recently. They turned out just like your picture, very pretty! I noticed after tasting one, though, that they were missing something: I think it’s the fact that there is no salt in any part of the recipe! Maybe adding some to the crust or topping would pick up the sweet flavors a little?

    • says

      Hi Renee,
      Indeed, a pinch of salt will help bring out the flavors. There are lots of recipes where I forgot to add salt as one of the ingredients, I though, everyone knows a little salt makes everything better.
      Will edit the recipe right now.

  15. Pecival says

    Hi Roxana,
    didn’t notice the update to your recipe regarding salt, as suggested by a reader/baker. To what part of the recipe and how much?
    Also, looks llike your apple slices are quite thin, probably thinner than typical apple pie?

  16. Stephanie Chantrill says

    Hi! These look delicious and I am making them for a fall themed Bridal shower tomorrow. Two questions I had… 1: is it ok to use a blender if I do not have a food processor? 2: How many people does this serve? Or how many bars does it make? I need it to feed 20-25 people and it is one of two desserts we are serving so there should probably be about two a person available maybe more….

    • says

      Hi Stephanie,

      If you do not have a food processor you can use a pastry cutter or a fork. A mixer is not recommended.
      Depending on how small/big you cut the bars one pan yields 15-18 bars. I advise you to make 2-3 pans or another dessert.

      • Ellen says

        Can these bars be frozen? I am baking for a wedding next month and would love to include these bars on the cookie table. Thank you

        • says

          Hi Ellen,
          I have never frozen these bars before so I don’t know what to advise you, although i have the feeling, if you wrap them well so they don’t get freezer burns they will keep well. Just leave in the fridge overnight to thaw.

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