August 30, 2018 • RECIPE, RECIPES, Tailgating
Hello, Sugar: Elisabeth and Butter’s Tailgate-Ready Glazed Apple Pie Bars
When it comes to baking the perfect tailgating treat, our friend Elisabeth from the blog Elisabeth and Butter knows just what to make. Here’s her recipe for Glazed Apple Pie Bars—they’re sure to score big with your friends and family.
Tell us about this recipe.
These apple pie bars are my go-to dessert for fall! The crust and crumble are made with just a few ingredients and blended together with a pastry cutter. Then I combine thinly sliced apples with all the fall spices to make the most amazing apple filling. Layer the three components, bake for 35-45 minutes or until golden brown on top and then drizzle the bars with a simple glaze. They’re everyone’s favorite apple pie turned into the most delicious easy-to-eat bars that are perfect for any tailgate or fall party.
What is your favorite part about a tailgate?
My favorite part about a tailgate is definitely the food (who’s shocked there?). Finger food is my favorite food!
Why did you pick this outfit?
I fell in love with the scallops on the denim skirt and the “Tailgates and Touchdowns” tee is the perfect top to wear on game day.
We know you are an Auburn Alumna. What is your favorite school tradition?
Auburn is a school with so many traditions which was one of the reasons I chose to go there. After every win, all the fans rush downtown to “roll Toomers Corner,” which means we cover the trees with toilet paper! It’s been a tradition since 1972 and it’s one of the reasons I love the “Auburn Family.”
What are you most excited about this football season?
I’m always so excited to see all my college friends that I haven’t seen in a while. Most of us live far away from one another so it’s great to catch up in our favorite little college town! We’ll all get together and tailgate, of course.
Do you have any baking tips for us?
For this recipe, making sure that the butter is incorporated into the flour mixture is important. You want to use a pastry blender or two knives to cut the butter into the flour until it resembles coarse crumbs. Other than that, this recipe is simple!
Glazed Apple Pie Bars
Yields 12-16 bars
For the Crust and Crumble:
½ cup granulated sugar
½ cup light or dark brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups all-purpose flour
2 sticks salted cold butter, cut into cubes
1 large egg, slightly beaten
½ teaspoon vanilla extract
For the Apple Filling:
4 large apples peeled, cored and thinly sliced (I used a mix of Granny Smith and Gala)
Juice of 1 lemon
4 tablespoons all-purpose flour
1/2 cup light or dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
For the Glaze:
1 cup confectioners’ sugar
2-3 tablespoons milk
1/2 teaspoons vanilla extract
- Preheat oven to 375°F. Line the bottom and edges of a 9×13 baking pan with parchment paper, leaving enough overhang on all sides for easier removal of bars. Set aside.
- In a medium sized bowl, whisk together the sugar, brown sugar, baking powder, salt, cinnamon and flour. Using a pastry cutter or two knives, cut in the butter. Add the egg and vanilla and mix until the mixture resembles coarse crumbs. Dough will be crumbly but will hold together when you pinch it. Pour a little over half of the mixture into the lined baking dish and pat it down. Set the other half of the mixture to the side.
- In another bowl, place the thinly sliced apples, flour, sugar, cinnamon, and nutmeg and gently toss together until the apples are evenly coated. Spread the sliced apples on the crust and then sprinkle the remaining crumble mixture on top.
- Bake for 35-45 minutes or until the top is golden brown. Remove from oven and allow to cool before cutting.
- In a small bowl, whisk together the confectioners’ sugar, milk and vanilla extract. If it’s too thick, add 1 more tablespoon of milk and if it’s too thin, add a little more confectioners’ sugar. Drizzle on top of the cooled bars. Best enjoyed the day of or stored in an airtight container for up to three days.
Photos are by: Lily & Sparrow Photo