Apple Quark Pie Bars Recipes

EASY APPLE SQUARES (CAKE BARS)

Steps:

• Preheat oven to 350 degrees F. Grease a 9×9 square pan.
• In a medium bowl, toss chopped apples with cinnamon and brown sugar.
• In a mixing bowl, combine together 1 and 1/4 cups flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
• In a separate bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.
• Add dry ingredients (flour mixture) into wet ingredients and mix until just combined.
• Pour half of the batter into the greased pan, top with half of the apples, then pour the remaining half of the batter on top of the apple layer. Top with the remaining half of apples.
• Bake the cake for about 45 minutes or 1 hour - until a toothpick inserted into the center comes out clean.
• Dust with powdered sugar before serving.

SALTED CARAMEL APPLE PIE BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
• Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
• Turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

APPLE PIE BARS

Steps:

• Heat oven to 350°F.
• Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside.
• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
• Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch baking pan. Sprinkle with corn flakes; top with apples.
• Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.
• Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in bowl; sprinkle over crust. Bake 45-60 minutes or until lightly browned.
• Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars.

APPLE PIE BARS RECIPE

Steps:

• Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

EASY APPLE PIE BARS

Steps:

• Preheat the oven to 350 degrees. Prep a 9x13 baking pan by greasing the bottom with oil or non-stick spray.
• In a large mixing bowl, with a hand mixer, cream the butter, sugar, and vanilla together. Add the eggs one at a time, mixing them in one at a time.
• Sift the flour and baking powder into the butter/sugar mixture. Mix until the flour is completely incorporated.
• Pour 2/3 of the batter into the bottom of the prepared 9x13 baking dish, make sure it is spread evenly in the pan. Pour the apple pie filling over the batter, sprinkle with cinnamon. Dot the top of the apples with the remaining batter.
• Bake for 25-30 minutes until the top and the edges are golden and the cake is cooked thru. If you are using a glass baking dish you will need to cook 30-35 minutes.While the cake is baking make the powder sugar glaze by mixing together the powder sugar and milk (or water).
• Right before serving drizzle with powder sugar glaze. Serve warm with a little vanilla ice cream.Store at room temperature, in an air tight container, for up to 3 days.

GLAZED APPLE PIE BARS

Steps:

• In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. , Roll out one portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto bottom and up sides of pan; trim even with top edge. , In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. Roll out remaining pastry to fit top of pan; place over filling. Brush edges with water or milk; pinch to seal. Cut slits in top. , Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars.

APPLE PIE BARS

Steps:

• Heat oven to 400ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.
• Bake 35 to 40 min. or until golden brown. Cool 15 min.
• Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.

APPLE PIE BARS

Steps:

• Preheat the oven to 375 degrees.
• For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
• Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
• Reduce the oven to 350 degrees.
• For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
• Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

QUARK APPLE PIE

Steps:

• For the dough: Mix the flour with salt and sugar on the work surface and make a well in the middle. Cut the butter into pieces and distribute around the flour. Crack the egg in the middle and cut all ingredients together with a knife. Knead quickly with your hands into a dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
• Butter the springform pan and sprinkle with breadcrumbs.
• Roll out 2/3 of the dough on a floured surface and cut out a circle of 24 cm diameter (approximately 9 inches). Line the pan with it. Prick with a fork several times. Bake in a preheated oven at 200°C (approximately 400°F) for 15 minutes. Remove and let cool.
• For the filling: Mix the butter with the marzipan until frothy, then stir in the quark, eggs, sugar, 1 tablespoon lemon juice and pudding powder.
• Roll out the remaining dough thinly and line the edge of the pan, connecting it with the prebaked base.
• Pour in the filling, smooth and bake at 200°C (approximately 400°F) for 25 minutes.
• Rinse the apples, peel, quarter and core. Make slits in the outside but do not cut through.
• Boil in a wide pan 150 ml of water (approximately 5 ounces) with the remaining lemon juice and 2 tablespoons of sugar. Add the apples, remove from heat and let rest covered for 10 minutes.
• Run a knife around the edge of the filling so it rises evenly. Arrange the apple quarters around the edges and sprinkle with almonds. Bake at 180°C (approximately 350°F) about 20 minutes until done.

APPLE PIE BARS

Steps:

• Preheat oven to 325*F
• In a food processor, crush 40 gingersnap cookies into crumbs
• Add melted butter, brown sugar, flour and salt and combine
• Press mixture into an even layer in an 8x8 baking dish
• TIP: use the bottom of a small glass to press crumbs down tightly
• Place dish in freezer for 10 minutes
• Remove from freezer and bake at 325*F for 12 minutes
• Set crust aside after baking
• Increase the heat of the oven to 350*F
• Next, begin to prepare the apple pie filling
• Clean, peel, and thinly slice apples
• In a large bowl, add apples, flour, sugar, and apple pie spice
• Toss apple until well coated
• Layer apple slices onto gingersnap crust
• Next, prepare the streusel
• In a large bowl, combine oats, brown sugar, cinnamon, flour, and cold cubed butter
• Using clean hands or a large fork, press the mixture together until crumbly
• Sprinkle the streusel on top of the bars
• Bake bars at 350*F for 30-35 minutes until streusel is golden brown
• Allow to sit for at least 30 minutes before serving
• If making Salted Caramel Sauce, here's what you need to do:
• In a medium sauce pan, melt sugar over medium heat
• Use a wooden spoon to stir constantly, this will help achieve an even melt to your sugar and prevent scorching
• Add the butter once the sugar is completely melted
• Continue to stir or several minutes
• Next, slowly add the cream to the butter and sugar mixture
• Adding the cream will cause the sugar mixture to vigorously boil and rise in the pan -Don't be alarmed
• Allow the mixture to boil for another minute
• Now, turn off the heat and add the salt, quickly whisk for about 15 seconds
• Then, add the vanilla and give another quick whisk until combined
• Allow to sit
• The sauce will thicken as it cools
• Drizzle over warm Apple Pie Bars and serve
• This sauce is also wildly delicious with some vanilla ice cream

APPLE BARS

Steps:

• Preheat oven to 350℉. Line a 9×13-inch baking pan with parchment and spray the parchment with nonstick cooking spray.
• Whisk together the flour, baking powder, salt, and 1 teaspoon of apple pie spice; set aside.
• In a large bowl, mix together melted butter and brown sugar until thoroughly incorporated. Add in the eggs and vanilla and stir to combine. Gradually add in the flour mixture and stir until just combined, then fold in the apples.
• Spread the mixture evenly into the prepared pan.
• In a cup or small bowl, stir together the 1 1/2 tablespoons granulated sugar and 1/2 teaspoon of apple pie spice; evenly sprinkle over the top of the bars.
• Bake for 30-35 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
• Just before serving, top with whipped cream and salted caramel sauce.

EASY APPLE PIE BARS RECIPE

Steps:

• Cream butter and sugar together. Add eggs, beating after each addition. Mix in vanilla extract. Add cinnamon, flour and salt. Mix until well combined.
• Spread 3 cups of the batter in a greased jelly roll pan. Spread pie filling on top of dough. Drop remaining dough by tablespoonfuls on top of apple pie topping.
• Baked at 350 degrees for 50-60 minutes or until toothpick comes out clean. Cool.
• Combine glaze ingredients and drizzle over bars. If serving the next day wait and do this before serving or the bars will be a bit soggy! I store in the refrigerated to keep them firm but you wouldn't need too.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

CINNAMON APPLE PIE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll 1 pie crust pastry onto a work surface; lightly roll with a rolling pin until crust is a 9x13-inch rectangle, cutting crust if needed. Press crust into the bottom of a 9x13-inch baking dish, placing leftover crust pieces in the corners.
• Whisk white sugar, flour, cinnamon, and nutmeg together in a large bowl. Toss Granny Smith apples and gala apples in sugar mixture until evenly coated. Spread apple mixture evenly over pie crust; pour remaining juices over apples.
• Roll the remaining pie crust to 9x13-inch rectangle and place over apple layer, folding edges over apples to completely cover.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes. Cool apple bars slightly, about 20 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until topping is smooth and desired consistency; drizzle over bars.

APPLE & QUARK PIE BARS

Steps:

• Preheat oven to 200°C.
• Line a 30 cm x 40 cm pan with parchment paper.
• Mix flour, sugar, baking powder, baking soda and vanilla sugar in a large bowl.
• Add melted butter and mix to combine.
• (If you are using vanilla extract instead of vanilla sugar, add it with the melted butter.).
• Transfer half of the dough into another bowl.
• Add eggs and buttermilk to one half of the dough and mix to combine.
• Pour this dough onto the prepared pan and spread evenly.
• To make filling: Lightly whip the eggs to break their structure.
• Add sugar, vanilla sugar, quark and lemon juice (and zest, if using), mix well.
• Pour the quark mixture on top of the dough in the pan.
• Peel, core and slice apples.
• Arrange apple slices on top of the quark layer, covering the whole pie.
• Sprinkle the reserved half of the dough on top of apple slices.
• Bake in the preheated oven for 30 minutes.

TOPFEN APPLE SQUARES

Steps:

• Stir flour and salt together. Cut or rub in cold butter until mixture resembles coarse crumbs. Add the topfen and quickly knead everything together to form a ball of dough. Wrap dough in plastic wrap and place in refrigerator to rest for 30-60 minutes.
• Peel and core apples and slice thinly. (This works best with the slicing side of a box grater.)
• Divide dough into two halves. On a well-floured surface, roll out one half of the dough into a rectangular shape and lay it on a baking sheet lined with parchment paper. Layer the apples over the dough and sprinkle with cinnamon-sugar. Roll out the second half of the dough and lay it on top of the apples. Seal the edges and brush the top with beaten egg. Pierce the top all over with a fork. Bake at 350°F (180°C) for 35 minutes, until golden brown. Use paper towels to absorb any juices from the apples that may have run out.
• Cut into squares and enjoy within a day or two.

APPLE PIE BARS RECIPE

Steps:

• Preheat your oven to 350ºF.
• First, you're going to start by making the crust for the apple pie bars. Mix together the flour and salt in a food processor.
• Now, add in the cold, cubed butter and pulse until mixture resembles coarse crumbs. Add in the milk and egg yolk and pulse until mixture comes together and can be formed into a ball. Set the dough aside in the refrigerator while you're preparing the apple filling.
• (If you don't have a food processor, you can do this by hand. You'll simply mix all ingredients together and use your hands to form the dough into a ball.)
• Now, for the filling you'll place the diced apples in a large mixing bowl. Add in the vanilla and toss to coat the apples well.
• In a separate bowl, mix together flour, SPLENDA® Sugar Blend, brown sugar,and apple pie spice. Pour flour/SPLENDA® mixture over the apples and toss until all apples are evenly coated.
• In a 13x9" baking dish, you'll now assemble the apple pie that will later be cut into bars. Remove the dough from the fridge, and divide it into 2 equal portions.
• Roll first portion of the dough into the bottom of the ungreased 13x9" baking dish.
• Next, pour the apples over the bottom layer of dough (reserving a small space around the edges of the dish)
• Roll out the 2nd dough portion i the same manner about ½" larger on each side. Place the dough over the apples in the baking dish, and tuck sides of dough down into the baking dish, sealing the apples inside the crust.
• Now, in a small bowl, whisk the egg white until foamy and brush it over the top of the pie.
• Combine the SPLENDA® Sugar Blend and apple pie spice in another small bowl and sprinkle evenly over pie.
• Pop the baking dish into the oven, and bake in preheated oven for 50 minutes (or until crust is golden brown).
• Remove from oven and allow to cool for at least 1 hour on a baking rack before cutting into bars.
• Serve bars drizzled with glaze
• To make the glaze, you'll combine all of the glaze ingredients in a small bowl and mix together until smooth. Then drizzle over the apple pie bars and enjoy the heavenliness!

APPLE PIE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F. Line a 9x13 pan with parchment and set aside.
• Prepare the crust: In a large bowl, combine the egg, butter and sugar. Mix until creamy. Add flour and salt and stir until combined. Using your fingers (flour them, if needed), press the dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes.
• Prepare the filling: In a large bowl, combine apples, butter, brown sugar, cinnamon and nutmeg. Stir until combined. Pour evenly over crust.
• Prepare the topping: In a small bowl, combine the brown sugar, flour and butter. Stir until mixture is crumbly. Spread evenly over filling layer. Bake for an additional 30 minutes. Let cool and cut into squares.

CRUMB-TOPPED APPLE PIE BARS RECIPE

Steps:

• Gather the ingredients and grease a 13 x 9 x 2-inch pan with cooking spray or softened butter. Line the pan with parchment.
• Combine the flour, salt, and sugars in a large bowl and whisk until incorporated.
• Cube the cold butter and, using your fingers, rub the butter into the flour mixture until the butter is crumbly and pea-sized. Alternatively, you can use a pastry blender or two butter knives.
• Add the yolk and the vanilla and use a fork to stir them into the crumbly mixture. Switch to your fingers and continue mixing the dough until the yolk and vanilla are fully incorporated and the dough holds together if you squeeze a bit between your fingers.
• Remove 2 2/3 cups of dough and place in a medium bowl in the refrigerator. Press the remaining dough firmly and uniformly into the prepared pan. Using a fork, dock the crust and transfer to the freezer for 30 minutes.
• Preheat the oven to 325 F. Combine the sugar, flour, cinnamon, and salt in a large mixing bowl.
• Peel, core, and thinly slice the apples. Place them in the bowl and toss to coat with your hands. Add the lemon juice and toss a final time.
• To assemble the bars, remove the crust from the freezer and bake it for about 25 minutes, rotating midway, until the base is lightly browned.
• Remove the pan from the oven, increase the heat to 350 F, and cover the base with the apple filling, leaving behind any collected juices to avoid a soggy crust.
• Remove the remaining dough from the fridge and use your fingers to pinch off and create 1/2-inch crumbs to cover the bars.
• Place the bars in the oven and bake for about 55 to 65 minutes, rotating at the midway point, until the crumb topping browns and the apples are soft when you spear them with a paring knife.
• Let the bars come to room temperature before slicing and serving. Dust with confectioners' sugar.

APPLE PIE BARS RECIPE

Steps:

• In a large bowl, combine flour, salt and baking powder.
• Cut in shortening until mixture resembles coarse crumbs.
• In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball.
• Divide in half.
• Chill for 30 minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17-inch x 12-inch rectangle.
• Transfer to an ungreased 15-inch x 10-inch x 1-inch baking pan.
• Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge. In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust.
• Roll out remaining pastry to fit top of pan; place over filling.
• Trim edges; brush edges between pastry with water or milk; pinch to seal.
• Cut slits in top.
• Bake at 375 degrees F for 45-50 minutes or until golden brown.
• Cool on a wire rack.
• Combine glaze ingredients until smooth; drizzle over bars before cutting.