Ina Garten Apple Pie Bars Recipe
Are you looking for the perfect dessert? The Ina Garten Apple Pie Bars Recipe is a total game-changer. I first made these for a family picnic.
Ingredients
For the Crust and Topping:
- 1 pound 4 sticks unsalted butter, at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 1 ½ teaspoons kosher salt
For the Apple Filling:
- 6 large Granny Smith apples peeled and sliced thin
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Prep the Oven and Pan
- Preheat your oven to 375 degrees. Line a 9x13-inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later.
Cream the Butter and Sugars
- Place the softened butter and both sugars in a large bowl. Use a mixer to cream them together on medium speed. The mixture should look pale and fluffy. This takes about three minutes.
Add Vanilla and Dry Ingredients
- Turn the mixer to low speed. Add the vanilla extract and salt. Slowly add the flour to the bowl. Mix until the dough just starts to come together. Do not overmix the dough.
Press the Crust into the Pan
- Take about two-thirds of the dough and put it in the pan. Press it down firmly with your fingers. Make sure it covers the bottom evenly. Chill the rest of the dough.
Bake the Bottom Crust
- Place the pan in the oven. Bake the crust for 18 to 20 minutes. It should be very lightly browned. Let the crust cool for a few minutes while you prep the fruit.
Prepare the Apple Filling
- Peel and core your apples. Slice them into thin wedges about 1/4 inch thick. Toss the slices with lemon juice sugar, cinnamon, and nutmeg. Ensure every apple slice is coated well.
Layer the Apples
- Spread the apple mixture over the pre-baked crust. Arrange them so they lie flat in an even layer. This ensures the bars are easy to cut and eat later.
Add the Topping
- Take the remaining dough out of the fridge. Crumble it into small chunks over the apples. It should look like a rustic streusel. It does not need to cover the apples completely.
Final Bake
- Put the pan back into the oven. Bake for 40 to 50 minutes. The topping should be golden brown. The apple filling will be bubbly and soft.
Cool and Slice
- Remove the pan from the oven. Let the bars cool completely in the pan at room temperature. Use the parchment paper to lift them out. Cut into squares and serve.
Notes
- Use Granny Smith: These apples stay firm and provide a nice tartness.
- Add Nuts: Stir half a cup of chopped walnuts into the topping for extra crunch.
- Cold Dough: If your topping dough is too soft, chill it for 15 minutes before crumbling.
- Caramel Drizzle: Pour a little caramel sauce over the top before serving for extra decadence.
- Don't Over-bake: Watch the crust carefully. It should stay light golden, not dark brown.