Apple Pie Bars

photo by:kraft

I have made this many times in the last few months and everyone loves it. Making again for Easter brunch. Thanks for sharing a great recipe !!

posted by

NANAMOMKAT

on 3/30/2013

time

prep:

35 min

total:

1 hr 30 min

servings

total:

16 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup butter, softened

3-1/4

cups flour, divided

Granny Smith apples, peeled, sliced (about 9 cups)

1-1/4

cups granulated sugar

tsp. ground cinnamon

3/4

cup powdered sugar

Tbsp. water

Make It

HEAT oven to 400ºF.

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.

Kraft Kitchens Tips

Size-Wise

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

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nipper21

posted:8/25/2012

What a difficult crust to work with! Three cups of flour makes it very dry and even with the correct size pan there still wasn't enough dough for an edge. If I make it again I'll increase the fat so I can add more flour and have more dough to work with.

sueh617

posted:8/25/2012

Very easy crust to make, let dough warm slightly before rolling, needs bit of salt if using unsalted butter. I baked prescribed time, crust browned but apples not as "cooked" looking as photo and still a little chewy - will dice apples next time. For my family's taste it could use a bit more cinnamon or combo spice such as apple pie spice. I used apple peeler/corer so this cut the work time considerably. Good pie for a crowd!

Oil Artist

posted:8/20/2012

Although the pie dough is simple as far as ingredients, it was difficult to work with. The dough is cut in half for two crust, I had a hard time rolling out the first dough but the second half worked much easier, maybe from sitting at room temperature while I struggled with the first one. The filling is great although quite sweet. So this dessert definitely needs a cup of coffee or glass of milk to go along with it. I will make again, but think I will cut the sugar 1/4 cup and let the dough sit for a while to maybe warm up a bit.