Description
Barefoot Contessa Apple Pie Bars deliver classic American dessert comfort in convenient handheld squares. Ina Garten’s signature recipe combines buttery pastry, spiced apples, and crumbly streusel topping, offering a delightful twist on traditional pie that promises to charm family and friends at any gathering.
Ingredients
Scale
Fruits:
- 680g (1½ pounds) Granny Smith apples (about 3 large), peeled, cored, and sliced 3mm (⅛ inch) thick
- 680g (1½ pounds) Golden Delicious apples (about 3 large), peeled, cored, and sliced 3mm (⅛ inch) thick
Spices and Sweeteners:
- 50g (¼ cup) caster sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice
Fats:
- 55g (4 tablespoons) unsalted butter
Instructions
- Preheat the oven to 190°C (170°C fan)/375°F, ensuring an evenly heated environment for baking.
- Cream the butter with caster sugar, brown sugar, and vanilla extract in a mixer for 2 minutes until the mixture becomes light and fluffy.
- Gently sift flour and salt together, then gradually incorporate into the creamed mixture on low speed until a cohesive dough forms.
- Take approximately ⅔ of the prepared dough and press it firmly into a 9×13-inch (23x33cm) baking tin, carefully creating a ½-inch (1.3cm) raised edge along the sides.
- Refrigerate the crust for 20 minutes to help it set and maintain its shape during initial baking.
- Bake the crust for 18-20 minutes until it achieves a golden brown color, then remove and allow to cool completely.
- For the crumble topping, combine the remaining dough with chopped walnuts and ground cinnamon, mixing on low speed until well integrated.
- Reduce the oven temperature to 175°C (155°C fan)/350°F in preparation for the final baking stage.
- In a large mixing bowl, gently toss sliced apples with fresh lemon juice, granulated sugar, ground cinnamon, and nutmeg to ensure even coating.
- Melt butter in a large 25-centimeter pan over medium heat, then add the seasoned apple slices.
- Cook the apples for 12-15 minutes, stirring periodically, until they soften and most of the liquid evaporates, creating a rich, caramelized filling.
- Spread the cooked apple mixture evenly over the pre-baked crust, maintaining a ½-inch (1.3cm) border around the edges.
- Pinch the walnut-cinnamon crumble into small, irregular pieces and generously scatter over the apple layer.
- Return to the oven and bake for 25-30 minutes, until the crumble topping turns a beautiful golden brown.
- Remove from the oven and allow the apple bars to cool completely before cutting into square portions.
Notes
- Avoid wet, mushy apples by cooking them down in a skillet until liquid mostly evaporates, concentrating their natural sweetness.
- Select a mix of apple varieties like Granny Smith and Honeycrisp to create a complex, balanced flavor profile in your bars.
- Refrigerate the prepared crust for at least 30 minutes before baking to prevent shrinkage and maintain a crisp, sturdy texture.
- Create space around pie crust edges when adding filling, preventing sticky sides and ensuring clean, professional-looking bar slices.
- Let bars cool completely at room temperature for 2-3 hours, allowing filling to set and develop rich, cohesive flavors before cutting.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 18
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg