Cinnamon Apple Pie Bars Food

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.

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 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.

APPLE CINNAMON BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Add apple butter, eggs and vanilla; beat until well blended.
• On low speed, beat in flour, baking soda and salt until well blended. Stir in apple and cinnamon chips. Spread batter in pan.
• Bake 28 to 32 minutes or until edges begin to pull away from sides of pan and top is evenly browned. Cool in pan on cooling rack at least 1 hour.
• In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 8 rows by 4 rows.

APPLE CINNAMON OATMEAL BARS RECIPE BY TASTY

Steps:

• Remove the core and thinly slice apples.
• Place apple slices in a large bowl and gently mix in sugar, cornstarch, and cinnamon. Set aside.
• Preheat oven to 350˚F (180˚C).
• In another bowl, combine flour, oats, brown sugar, baking soda, salt, and butter. Mix until crumbly.
• Line a 9x13-inch (23x33 cm) baking dish with parchment paper and pour ⅔ of the oats mixture in the bottom of the pan, pressing firmly to pack it down to make a crust.
• Pour apples over the crust and spread in an even layer. Pour the remaining oat mixture over the top and spread evenly.
• Bake for 30 minutes, or until golden brown.
• Cool completely before cutting.
• Enjoy!

HEALTHY APPLE CINNAMON GRANOLA BARS

Steps:

• Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
• In the bowl of a food processor, process dates and honey until they form a paste.
• In a large mixing bowl, combine the oats and cinnamon. Stir in the dried apple and walnuts.
• Add date mixture to oat mixture and mix, using your hands, until well combined. Transfer mixture to the prepared pan and firmly press into an even layer.
• Chill in freezer for about 20 minutes until firm. Remove from freezer and lift granola mixture out of pan using overhang on sides. Cut into bars and serve.

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 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 on portion of dough between 2 large sheets of waxed paper into a 17x12 inch rectangle.
• Transfer to an ungreased 15 x 10 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 rift 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 375F for 45-50 minutes or until golden brown.
• Cool on a wire rack.
• Combine glaze ingredients until smooth.
• Drizzle over bars before cutting.
• Makes about 2 dozen.

CINNAMON APPLE BARS

Steps:

• Batter Instructions:
• Place flour, baking powder, cornstarch and salt into a small bowl. Stir it with a whisker until all incorporated. Set aside.
• Beat softened butter and brown sugar on high for 5 minutes, scraping the mixer bowl in between a couple of time. Add vanilla and mix for another minute or until all incorporated.
• Add flour mixture and stir it in with on low for 3 minutes or until is all combined and the dough is formed.
• Remove the dough from a mixer bowl into a plate, form a dough ball. Cut ¼ off from the dough ball. Wrap it into a food plastic wrap and place the small dough piece into a freezer.
• Filling Instructions:
• Into a small bowl add flour, cinnamon, flour, salt and stir it all together with a hand whisker. Set aside.
• Wash and peel apples. Chop apples into small pieces (I used onion chopper). Add flour mixture to apples, and mix it well. Add lemon juice and stir it once more until all incorporated.
• Pinch off small pieces from the rest of the dough and drop them onto baking pan greased with butter and lined with parchment paper. Push the dough into the baking pan with your hand to form even dough layer. Add apple mixture and spread it out evenly.
• Shred the frozen piece of dough on top of apples. Spread it out evenly with a fork. Bake in preheated oven for 45 min at 350 F. Remove from the oven let it cool in the pan.
• Remove from the pan cut it into 12 even bars. Sprinkle with confectioner sugar or serve with ice cream. Enjoy!

APPLE-CINNAMON STREUSEL BARS

Steps:

• Preheat oven to 350°F. For crust, in a large bowl stir together flour, oats, granulated sugar, the 2 teaspoons cinnamon, and ginger. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. For topping, set aside 1 cup of the crust mixture. Press remaining crust mixture evenly and firmly onto the bottom of a 13x9x2-inch baking pan; set aside.
• For filling, in a medium bowl beat cream cheese, apples, walnuts, sweetened condensed milk, maple syrup, and the 1 teaspoon cinnamon with an electric mixer on medium speed until well combined. Spread filling over crust in pan. Sprinkle evenly with reserved topping.
• Bake in the preheated oven for 35 to 40 minutes or until topping is light brown. Cool in pan on a wire rack.
• For icing, in a small bowl stir together powdered sugar and enough of the milk to make an icing of drizzling consistency. Drizzle over uncut bars. To serve, cut into bars.

HOME

Steps:

• Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
• Combine flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan.
• Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving.

CINNAMON-APPLE BARS WITH ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sugar, baking powder, and salt for crust in a bowl. Cut butter into the mixture with 2 knives or a pastry blender until crumbly; do not overmix. Stir in egg yolks. Press 1/2 of the mixture into a 9x13-inch baking pan, and set the remainder aside for the topping.
• Prepare filling: Mix apple slices with sugar, flour, and cinnamon until coated. Layer apples overlapping evenly on top of the crust. Drizzle any remaining juices from the apple mixture over top for added sweetness. Crumble the remaining crust mixture over the apples.
• Bake in the preheated oven until sides are bubbly and top is golden brown, about 40 minutes.
• While the bars are baking, mix powdered sugar, milk, and vanilla for icing together.
• Remove bars from the oven and immediately drizzle icing over top. Let cool to room temperature, about 30 minutes, before slicing into 12 bars and serving.

CINNAMON APPLE PIE CUPS

Steps:

• Spray a muffin tin with the Cooking Spray, and place a Cinnamon roll in each muffin space
• Press the roll up the sides and down in the bottom of the muffin tin, to form a little cup/crust.
• Make sure to press the roll evenly up the sides.
• Fill the little cups with the chopped Apple Pie Filling, and bake at 375 degrees for 14 to 18 minutes, or until golden brown.
• Remove from oven to a wire rack to cool for 5 minutes, and then gently remove cups from muffin tin, and all to finish cooling.
• Place the Icing from both cans of Cinnamon rolls in a small pastry bag, and when Apple Pie Cups are completely cooled, pipe the icing on top of each one. Serve, and Enjoy!

APPLE PIE CINNAMON ROLLS RECIPE

Steps:

• In a small bowl, combine the warm milk, 2 tablespoons of sugar and the yeast and mix. Set aside to proof for 5 minutes. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, remaining sugar, eggs and salt. Beat on medium-high speed for 2 minutes. Add the proofed yeast mixture and whisk together. Lastly, add in the flour. Using the dough hook attachment, knead the dough on medium speed for 5-6 minutes or until a smooth, elastic dough that pulls away from the side has formed and then roll into a round ball. Place into a greased bowl and cover with a damp towel or plastic wrap to proof for 1½ hours, or until doubled in size.
• While the dough is proofing, make the filling. Add all of the filling ingredients except for the cornstarch and ½ cup of butter to a large saucepan. Place over medium heat and whisk while the butter and sugar melt. Allow the mixture to simmer, whisking to avoid scorching, 4-8 minutes. Add the cornstarch in and whisk. Reduce the heat to medium and allow to cook down for another 10 minutes or until the sauce has turned into a caramel consistency. Remove from the heat and set aside while you roll the dough out.
• Once the dough has doubled in size, turn out onto a floured surface. Sprinkle the top of the dough with a little bit of flour and roll into a rectangle. The rectangle should be roughly 16 inches long, 12 inches wide, and about ½-inch thick. Using a pastry brush or a spoon, spread the ½ cup of butter over the entire surface of the dough. Spoon the apple filling mixture over the surface and spread. Tightly roll the dough into a log and pinch the seam together to prevent the rolls from opening. Using a sharp knife, slice the log to 10 rolls.
• Spray a 9x13-inch baking pan with nonstick spray. Place the cinnamon rolls into the baking pan, leaving a space of about 1½ centimeters between each roll to allow them to rise. Place into a warm area and let rise until doubled in size, about 30 minutes.
• Once the rolls have doubled in size, preheat the oven to 350°F. Place the cinnamon rolls into the oven to bake for 40-45 minutes or until the edges are golden and the centers are baked through (190°F). Once baked, remove from the oven and place onto a cooling rack to cool.
• While the cinnamon rolls are cooling, make the frosting by combining all of the frositng ingredients in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 5-6 minutes or until completely smooth. While the cinnamon rolls are still warm, spoon the frosting over the top of the cinnamon rolls and serve immediately.

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 CINNAMON BREAKFAST BAR

Steps:

• Grease an 8x8-inch baking dish. Preheat oven to 350 degrees F.
• Place 1 cup oats in a blender or food processor and process until oats turn to a flour-like consistency. Add to a mixing bowl with additional 1 1/2 cups of oats, cinnamon, baking powder, and salt. Stir to combine.
• In a separate bowl whisk together the egg, applesauce, vanilla, milk and honey. Pour into dry ingredients and stir until combined.
• Grate apple and add to batter with coconut flakes. Fold into mixture. Pour into baking dish and bake for 30 minutes, or until a toothpick inserted comes out clean.
• Allow to cool slightly; cut into bars and serve.

CINNAMON-APPLE PIE

Steps:

• Preheat the oven to 350°F / 180°C.In the crust, arrange apples in a circle and sprinkle with lemon juice.In a bowl, mix sugar, flour and cinnamon. Sprinkle over apples.Dot apples with butter.Bake on the lower rack at 350°F/180°C for 45 minutes.Brush melted apple jelly on the apples 5 minutes before end of baking time.

CINNAMON APPLE CRISP BARS RECIPE

Steps:

• Lightly oil the bottom and sides of an 8 inch by 8 inch baking pan with pan spray or vegetable oil. Line the pan with parchment paper leaving "handles" to lift the apple bars out of the pan. Set aside.