Dutch Apple Pie Bars

READY IN: 2hrs 2mins
Recipe by ratherbeswimmin'

King Arthur Flour Cookie Companion

Top Review by j3white

SO delicious. I'm only rating 4 stars because I didn't care for the crust. The filling and topping were scrumptious - made pretty much as written, except I substituted brown sugar for the white in the filling and omitted the almond extract. Oh, and a little extra nutmeg, since I love it. I used Northern Spy apples, which are my favourite for pies. I will definitely make these again, but with my own pie crust recipe. Thanks for posting such a wonderful recipe!

Ingredients Nutrition


  1. Preheat oven to 425°; lightly grease a 13x9 inch pan.
  2. Crust: in a mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter.
  3. Drizzle the beaten egg over the mixture; toss lightly to combine.
  4. Add the ice water 1 tablespoons at a time, stirring gently until the dough starts to clump together; grab a fistful; if it sticks together easily, you have added enough water.
  5. Roll the dough into a generous rectangle to fit your pan.
  6. Place the dough in the pan; prick it all over with a fork; bake it for 10-12 minutes, until it is set and barely starting to harden.
  7. Filling: in a bowl, whisk the flour, sugar, spices, and salt together; add in the apples, tossing to coat.
  8. Stir in the vanilla, then the cream; spread the filling over the crust.
  9. Topping: in a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
  10. In another bowl, combine the melted butter and extracts; pout over the flour mixture.
  11. Stir until the butter is absorbed and the mixture forms fairly even crumbs; sprinkle over the filling.
  12. Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
  13. Remove from oven and cool on a rack; let them cool to lukewarm before cutting.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a