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My review
Apple Pie Bars from PHILADELPHIA®
93
Philadelphia
"You'll know it's a special occasion when you get to enjoy a serving of these delicious bars."
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Ingredients
1 h 30 m servings 355Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 400 degrees F.
- 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.
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Footnotes
- Kraft Kitchens Tips
- 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.
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
6/6/2016
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. ...
Most helpful critical review
9/1/2014
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.
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Newest
6/6/2016
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. ...
1/29/2016
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 amo...
9/13/2014
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 ...
9/8/2013
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 t...
9/2/2018
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 ...
10/24/2017
Very good I added some pats of butter before adding top crust the crust really makes this pie !
11/1/2016
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.