Apple Pie Bars from PHILADELPHIA®

Rating: 4.36 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

You'll know it's a special occasion when you get to enjoy a serving of these delicious bars.

By Philadelphia

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Recipe Summary

prep:
35 mins
additional:
55 mins
total:
1 hr 30 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 400 degrees F.

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  • Beat cream cheese and butter in large bowl with mixer until well 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 remaining flour, granulated sugar and cinnamon; 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. Make several slits in top crust to vent.

  • Bake 35 to 40 min. or until golden brown.

  • Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

How to Make for 8 Servings

Prepare recipe as directed, cutting all ingredients in half, assembling dessert in 9-inch square pan and reducing the baking time to 30 to 35 min. or until golden brown. Makes 8 servings.

Note

The dough is rolled between the sheets of waxed paper both to help prevent the dough from sticking to the work surface and to make it easier to transfer the rolled-out dough to the baking pan.

Nutrition Facts

Per Serving:
355 calories; protein 3.9g; carbohydrates 52.3g; fat 15.8g; cholesterol 46.3mg; sodium 139.6mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

packerpeople
Rating: 5 stars
06/30/2016
It was a beautiful bar. Came out of the pan well. Taste was excellent. The crust remained crisp for 3 days. I have to admit I added more cinnamon. And I didn't follow the recipe for the glaze. I just made my own- powdered sugar and milk and a touch of vanilla. A word of caution though: USE the waxed paper as described in the directions. If you are not a pie crust maker this recipe might not be a good choice for your first pie dough experience. ALSO: no reason that this could not be made into blueberry pie bars or rhubarb pie bars or any other fruit pie bars. The comparison would be to a 10" pie filling recipe. Read More
Helpful
(4)

Most helpful critical review

Lala
Rating: 1 stars
09/09/2014
The filling was very bland and the crust wasn't enough to cover the 15x10 pan. Will need some adjustments if I make this again. Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
packerpeople
Rating: 5 stars
06/29/2016
It was a beautiful bar. Came out of the pan well. Taste was excellent. The crust remained crisp for 3 days. I have to admit I added more cinnamon. And I didn't follow the recipe for the glaze. I just made my own- powdered sugar and milk and a touch of vanilla. A word of caution though: USE the waxed paper as described in the directions. If you are not a pie crust maker this recipe might not be a good choice for your first pie dough experience. ALSO: no reason that this could not be made into blueberry pie bars or rhubarb pie bars or any other fruit pie bars. The comparison would be to a 10" pie filling recipe. Read More
Helpful
(4)
Sherry
Rating: 5 stars
11/01/2016
I made this and everyone loved it. It is a really good alternative to apple pie. I put a little maple flavoring in the icing. My grandchldren couldn't get enough of it. Read More
Helpful
(2)
Dee Gauthier
Rating: 5 stars
09/02/2013
better than apple pie... Read More
Helpful
(1)
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MICHELERT
Rating: 4 stars
09/02/2018
A bit sweet for me, the next time I will cut the sugar back. I did press some crushed walnuts into the bottom crust before putting in the Apple mixture. It added some texture to it. I will make it again. Read More
Helpful
(1)
yolanda
Rating: 4 stars
09/13/2014
I tried to get my dough thin enough to go on a cookie sheet & couldn't so I used a large cake pan. I also used in season apples not granny smith...bad idea. They were starting to make their own juice by the time I got the dough done. So I put all of it in the pan & cooked it for longer (40-45 mins). When cooled the dough was not firm. They still taste good but don't stray from the original recipe. I will try again another time with grannys:) Read More
Helpful
(1)
tina
Rating: 5 stars
10/24/2017
Very good I added some pats of butter before adding top crust the crust really makes this pie ! Read More
Helpful
(1)
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solticestudio
Rating: 5 stars
02/12/2016
I just made this again for the 3rd time. ( its in my oven now! yum I cant wait!) I use a little bit less sugar though because it was too sweet for me the second time when I added the correct amount. I should have reduced it then but forgot.I added half of that 1/4th cup instead of the whole 1/4th amount. And I use a lot of really good high quality cinnamon don't measure but about half a tablespoon or more.. yes I like cinnamon... Never have had a problem with the dough not fitting the pan like some of you are. Although I'm using the large glass pan the kind you make lasagna in.. I think its like 14 x 7 or around there. A tip for people having problem getting it to fit is when you roll it in the ball I square it a bit before you roll it out and then when its close lift off the top paper and share up the corners some so it rolls out more square or rectangle shaped. And make it really thin! I cant help but think maybe they aren't making it thin ugh because you want it very thin. Then I hold the pan above the dough to be sure its going to fit. I love cimmamon and I always use extra in anything that calls for it and it really does add more flavor. Also I think I added some to the dough the 1st time too. I forgot this time. and it was good Also the 1st 2 times I made this I didn't have granny smiths because we have apple trees so I used summer reds which are sweet crips and firm and a tiny bit of tart but not as much as granny smiths are so I did add in some lemon juice to i Read More
Helpful
(1)
Stuffy Jenks
Rating: 5 stars
09/08/2013
Delicious and totally worth the small amount of effort. I had to use another 1/2 tablespoon of water in the glaze to make it usable and I used a 10x13 instead of what the recipe calls for. It turned out "too good" as my guy says. Read More
Helpful
(1)
Lori Brady Miller
Rating: 4 stars
06/18/2015
Yummy! Read More
Lala
Rating: 1 stars
09/09/2014
The filling was very bland and the crust wasn't enough to cover the 15x10 pan. Will need some adjustments if I make this again. Read More
More Reviews
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