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The Best Flat Apple Pie Bars

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.
Course Dessert
Cuisine American
Keyword Apple Pie, Apple Pie Bars, Flat Apple Pie, Skillet Apple Pie
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 5 hours 15 minutes
Servings 12
Calories 520kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

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

You can also add chopped walnut pieces, but my family doesn't like nuts, so I didn't. I'll bet that's delicious!
Ingredient links:
Boiled Apple Cider
ClearJel
Recipe source: Adapted from Wives with Knives

Nutrition

Calories: 520kcal | Carbohydrates: 69g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 204mg | Potassium: 218mg | Fiber: 3g | Sugar: 38g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg