Plenty Sweet Life

Grandma's Recipes One By One!

Apple Pie Bars

on September 25, 2013

Grandma and Grandpa had an apple tree in their yard – when they moved from the farm to town – that had one branch grafted on to it that bore fruit every other year. So one year the whole tree had apples and the branch didn’t and the next year, the branch had apples and the whole tree didn’t. So smart on the part of whoever originally planted that tree. At least they weren’t inundated with huge amounts of fruit EVERY year. I remember when it was “all hands on deck” to help get the apples ready to freeze.  Everyone had to help with the peeling, slicing, and bagging of the apples. Grandma would make applesauce, apple crisp, and apple pie all winter with those apples.

Apple Pie Bars is one of those recipes that sounded great but looks a bit tricky to do.

It wasn’t.

I’ll explain as we go along.

Apple Pie Bars

Apple Pie Bars 2

Here is the recipe as I made it:

Apple Pie Bars

2 1/2 cups flour

1 cup shortening (I don’t usually like to use it, but I did for this one)

1 egg yolk

2/3 cup water

1 teaspoon salt

Mix as for pie crust.

Roll half of dough out to fit jelly roll pan. (Grandma has a note on the recipe that she used a 9 x 13″ cake pan and that it was ok. I would use that size pan next time.)

Sprinkle a couple of handfuls of corn flakes over bottom layer of dough.


1 cup sugar

1 teaspoon cinnamon

8-10 apples, sliced

Put on bottom layer of dough.

Put other half of dough (rolled out) on top of apples.

Pinch sides together.

Beat 1 egg white until stiff and spread over top crust. (I used just the plain egg white and that worked fine.)

Bake at 350 degrees for 60 minutes.

Drizzle powdered sugar frosting over top while warm.

For frosting I used about 2 cups of powdered sugar and 1/4 cup of milk.


These are the corn flakes (which I crushed a bit).


It looks like more apples than you need but they do cook down.


The tricky part is that you need to use half of the dough for the bottom crust and half for the top crust. I didn’t have enough to do the bottom crust so I had to patch a bit. Then when it came to doing the top crust, I ran short but just put the top on and hoped for the best (there wasn’t enough dough to pinch together). This is why Grandma’s note to use a 9 x 13″ cake pan is helpful – the dough would fit better in that size of pan. Here you can see how the dough for the top crust didn’t quite reach the edge. It worked out just fine.


The bars are like apple pie that you can eat with your hand.

This is my favorite recipe so far!

2 responses to “Apple Pie Bars

  1. […] You can find a recipe for the frosting here. […]

  2. […] recipe for today is one of my new favorites. These Danish Apple Bars are a lot like the Apple Pie Bars I posted last fall, but the crust is just a bit different. Funny – when I posted that recipe, […]

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