These Flat Apple Pie Bars are truly the best! Instead of using a round pie plate, the crust is pressed into a sheet pan — making this a perfect dessert to feed a crowd. The crust is buttery and tender. The pie filling has notes of fall spices like cinnamon, all spice and nutmeg. If you love golden raisins as much as we do, toss those in the filling, too. Coarse sugar gives the pie a nice crunch. Polish this off with an optional simple glaze and you have the perfect dessert.
Apple Pie is as All-American as football in the fall. To be honest, Apple Pie isn’t my personal favorite because I much prefer Lemon Meringue or Creamy Banana Cream Pie. I’m in the minority, because my husband son love Apple Pie. I do love a good Apple Strudel though!
I’ve mentioned, numerous times, that pie crust doesn’t rock my world. But, that has changed, now that I found a pie crust recipe that I like. I’m convinced that adding egg and vinegar makes for a very tender pastry crust. (I used my food processor to make the pie crust.) You can’t taste the vinegar, either.
Our backyard apple tree, finally gave us a generous crop of apples. I used some of the apples to make an Apple Pie Dutch Baby Pancake. We still had plenty of apples, so I decided to repeat making this recipe. It was sorely due for updated photos.
I’ve owned this apple peeler, corer, slicer for years. It takes some fiddling to get used to it, but it does help to speed up the work of doing it manually. I needed about eight cups of sliced apples.
The apples are coated with white and brown sugar, cinnamon, all spice and a pinch of nutmeg. Fresh lemon juice and a pinch of salt is the final touch. There are two optional ingredients that are always in my pantry–
Boiled Cider Syrup (add more apple flavor) and King Arthur Flour Instant ClearJel (makes pie fillings thicker).
My food processor makes this easier than using a pastry cutter. Flour, salt, cold butter, cold shortening, an egg and vinegar. Yes, vinegar! Pule the ingredients and then slowly…
…add ice cold water until the dough is soft and smooth. Divide in two, form into discs, cover with plastic wrap and refrigerate for at least an hour. Of course you can make the dough a few days in advance, or freeze for future use.
The dough can be a little testy to work with, because it breaks apart and requires a bit of patching. That’s why I found making a pie in a quarter–sheet baking pan makes the task easier to do.
Just consider this pie to be “rustic”. The end result will be worth the patchwork!
Pile the apples into the prepared pie crust. Add the top layer crust. Brush with an egg wash, and add Sparkling (coarse) Sugar on top.
The first time that I made this recipe, I drizzled a glaze over the pie (I’ll include that in the recipe card).
Having skipped the glaze, this time, it was time to dig in. The pie was still slightly warm. Perfect!
Vanilla ice cream is a “must” with my fruit pies. I’m anxious to try this with our homegrown apples. Here comes the first bite…
TASTING NOTES: This crust is my new favorite (always subject to change). It’s so tender. Using a blend of apples is a good way to go, because you have sweet and the Granny Smith tart, plus you have different levels of apple texture…from soft to slightly crispy. NOTE TO SELF: Next time, add golden raisins, because we love them. I liked the crunchiness of the sugar. The glaze wasn’t missed, the second time around. This pie is one I plan to make every year. The pie crust is perfection! This would be perfect as a potluck kind of dessert, because you can make smaller slices to go around.
The Best Flat Apple Pie Bars
Equipment
- 1/4 sheet pan
Ingredients
CRUST:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/3 cup shortening I used butter flavored Crisco
- 1 egg slightly beaten
- 1 tablespoon vinegar
- 3 tablespoons cold water divided
APPLE PIE:
- 8 to 10 cups sliced apples I used Jonagolds, Gravensteins and Granny Smith
- ¾ cup sugar
- ¼ brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg optional
- 1/8 teaspoon allspice optional
- 1/2 whole lemon
- 2 tablespoons flour OR 3 Tbsp. Instant ClearJel (purchased online at King Arthur Flour)
- 2 tablespoons boiled apple cider OPTIONAL (purchased online at Amazon.com
- 3 tablespoons unsalted butter cubed into small pieces
- 1 cup golden raisins optional
Egg wash (optional):
- 1 egg whisked together with a splash of water
Garnish (optional):
- Coarse sugar optional, to sprinkle on the crust for “crunch”
GLAZE (optional):
- 1/2 cup powdered sugar
- 1 to 2 teaspoons water
Instructions
CRUST
- In the food processor, with the blade attachment, and combine the flour and salt. Add the shortening, and pulse until the dough is crumbly and sticks together.
- Add the egg, vinegar and water. Pulse until the dough is just combined.
- If the dough seems to dry, add the remaining water. The dough will be soft and smooth.
- If using a pastry cutter:
- Combine flour and salt. Cut in shortening with a pastry blender until dough is crumbly and the size of small peas.
- Combine egg, water and vinegar and add to flour mixture. Mix with a fork until dough stick together.
Refrigerate the dough:
- Divide the dough in half, and heap onto plastic wrap. Shape the dough into a disc and refrigerate. This can be done a day or two ahead, or even frozen for a couple of weeks.
Roll the dough:
- Roll out on well-floured board to desired thickness and ease into a quarter sheet pan.
- NOTES: I find that this pie dough can be challenging to work with, because of the egg. The dough tends to break apart, and needs "patching". It can be a little frustrating, but it's worth it. The end result is that the crust is very tender.Rolling the dough on parchment paper works best for me. Keep the rolling pin coated with flour, so the dough doesn't stick.
- Yes, you can make this pie in a traditional pie pan. The flat apple pie makes this easier to serve to larger crowds, and is easier to work with the dough.
PIE FILLING:
- Peel, core and slice the apples (I bought an apple, corer and peeler and love how fast and easy it is to do this.)
- If using ClearJel, whisk it into the sugar and pour over the apples. If using flour, sift that directly into the apples.
- Add the spices, raisins (if using) then the lemon juice and stir to combine. Allow for the apples to macerate for at least 15 minutes.
- Using a quarter-sheet (9"x13") baking pan, spray with non-stick coating. Place the bottom half of the pie crust, leaving at least a 1/3" overhang. (My overhang always breaks off, so don't get too frustrated.)
- Evenly spread the apple filling and dot with small pats of butter.
- Roll the second crust and carefully place over the pie. Cut slots for steam with a paring knife.
For the egg wash (optional):
- Brush the crust, evenly with the egg wash, then,prinkle coarse sugar on top for a crunchy texture. (The egg wash gives a golden color to the dough.)
- Place the pie on a large baking sheet (I placed mine on a baking stone and bake at 375°F for 30 to 45 minutes, until golden brown and the apples are bubbly and caramelized.
TO GLAZE THE PIE:
- I like to balance a cooling rack of my kitchen sink. Mix the glaze, and then spoon over the hot pie.
Notes
Nutrition
What is it about baking with apples that starts the juices running in my mouth? Beautiful "pie" and I am glad you have been converted to the all American apple pie lover group!!!
What a clever technique. Nothing smells better than an apple pie baking in the oven.
Sam
How cool! A great way to serve many and only one pan…love it.
I am interested in the Boiled Cider. I haven't seen it before…I am going exploring…
oooh my goooooodness! And here I am, stuck at home…no car. no apples. not fair at all
I'm so happy to read that you enjoyed this recipe, Debby. Using parchment to position the crust is a great idea as is adding a bit of boiled cider to the filling. I think that the acid of the vinegar keeps the gluten strands from getting too long–thus resulting in a tender, flaky crust. Whatever happens…it really works. I bought apples today at the farmers' market so I can make these bars again. Yum – yum.
I taste with my eyes too. I am drooling. Love, love this flat apple pie recipe.
Velva
P.S. I need to get a apple peeler.
I love apple cakes and this one seems to be so excellent !
I love this fun new pie shape! And yes it seems like it would be a lot easier to roll out the pie crust for this!
I don't know why more people don't do it this way, especially pie crust klutzes like me who would do much better with a square shape. This time instead of thinking outside the box, we're being creative by thinking inside a box! 🙂
I have been wanting to try that clear gel. I have as much trouble with runny pies as I do with crusts. I'm glad it has your seal of approval. Will try for my next fruit pie for sure.
Oh my. I'm in looooooove with this!!!
I made this 'flat pie' after seeing Cathy's recipe, too, but used rhubarb. I really liked how they came out.
Really cool and interesting recipe!! I like your blog!! so many compliments!!
kisses from Italy!!
Paola
Ohhh your apple pie looks so yummy! Apple pie is one of my favorite desserts, I used to make them with my mom all the time growing up.
My mom makes something very similar to this apple pie. But she shreds the apples with a grater. It's one of my favorite cakes everrrr! It's so amazing, it's fall in one bite 🙂
This sounds like the business!!!
I'm a new food blogger and I just discovered your blog. I'm very impressed and I'm looking forward to following you! I'm really enjoying hunting for the best blogs and yours looks great!
Blasphemer!! I just love apple pies, and this one looks great. About the vinegar & egg, both act as tenderizers. The acid in the vinegar decreases the strength of the gluten that is formed. The egg yolks soften raw doughs, even as they give structure to the same dough once it is baked. The egg fats are emulsifiers and as such, interfere with gluten formation.
LOL! AdriBarr. I'm starting to leave the dark side and to discover the glory of apple baked goods. This pie baptized me!