Apple Pecan Pie Bars for Thanksgiving: A Deliciously Easy Dessert

Thanksgiving is a time for gathering, gratitude, and, of course, delicious food. While pumpkin pie often steals the spotlight, why not shake things up this year with a delectable alternative: Apple Pecan Pie Bars? These bars offer all the comforting flavors of classic Thanksgiving desserts in a convenient, portable, and crowd-pleasing form. This recipe combines the warm spices of apple pie with the nutty crunch of pecan pie, all baked into a buttery, golden crust. Get ready to impress your family and friends with this easy-to-make and utterly irresistible treat!

Why Apple Pecan Pie Bars Are Perfect for Thanksgiving

Forget the fuss of slicing and serving individual pies. Apple Pecan Pie Bars are the answer to your Thanksgiving dessert prayers. They offer several advantages over traditional pies:

• Ease of Serving: Pre-cut into squares, these bars are easy to grab and go, perfect for potlucks or buffet-style dinners. No more struggling to cut neat slices!
• Portability: Heading to a friend’s house for Thanksgiving? These bars travel beautifully, making them a great dessert option to bring along.
• Flavor Combination: The combination of apple and pecan creates a symphony of flavors that will tantalize your taste buds. The tartness of the apples complements the sweetness of the pecan filling perfectly.
• Kid-Friendly: The smaller size and familiar flavors make these bars a hit with children.
• Make-Ahead Friendly: You can prepare the crust and fillings in advance, saving you valuable time on Thanksgiving Day.

The Ultimate Apple Pecan Pie Bar Recipe

This recipe is designed to be straightforward and deliver outstanding results.

Yields: Approximately 16 bars

Prep time: 30 minutes

Cook time: 45-50 minutes

Ingredients:

• • For the Crust:

   1 ½ cups all-purpose flour

   ½ cup (1 stick) cold unsalted butter, cut into cubes

   ¼ cup granulated sugar

   ¼ teaspoon salt

   4-6 tablespoons ice water

• • For the Apple Filling:

   4 medium apples (such as Granny Smith, Honeycrisp, or Gala), peeled, cored, and diced

   ¼ cup granulated sugar

   2 tablespoons all-purpose flour

   1 teaspoon ground cinnamon

   ¼ teaspoon ground nutmeg

   1 tablespoon lemon juice

• • For the Pecan Filling:

   1 cup pecan halves

   ½ cup packed light brown sugar

   ¼ cup (½ stick) unsalted butter, melted

   2 large eggs

   1 teaspoon vanilla extract

   Pinch of salt

Equipment:

• 9×13 inch baking pan
• Mixing bowls
• Pastry blender or food processor (optional)
• Measuring cups and spoons
• Rubber spatula

Instructions

Get Started:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

Make the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Alternatively, you can pulse the dry ingredients and butter in a food processor until the mixture resembles coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

4. Press the dough evenly into the prepared baking pan. Prick the crust all over with a fork.

5. Bake the crust for 15-20 minutes, or until lightly golden brown.

Prepare the Apple Filling:

1. While the crust is baking, prepare the apple filling. In a large bowl, combine the diced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.

Make the Pecan Filling:

1. In a separate bowl, combine the pecan halves, brown sugar, melted butter, eggs, vanilla extract, and salt. Stir until well combined.

Assemble and Bake:

1. Remove the crust from the oven.

2. Spread the apple filling evenly over the pre-baked crust.

3. Pour the pecan filling over the apple filling.

4. Bake for 30-35 minutes, or until the pecan filling is set and golden brown.

5. Let the bars cool completely in the pan before cutting into squares.

Tips and Tricks for Perfect Apple Pecan Pie Bars

• Use cold butter: Cold butter is crucial for creating a flaky crust. Make sure your butter is cold straight from the refrigerator.
• Don’t overmix the crust: Overmixing the dough will develop the gluten and result in a tough crust. Mix until just combined.
• Blind bake the crust: Blind baking the crust helps prevent it from becoming soggy when you add the fillings.
• Choose the right apples: Use a variety of apples for a more complex flavor profile. Granny Smith, Honeycrisp, and Gala apples all work well.
• Toast the pecans: Toasting the pecans before adding them to the filling will enhance their flavor and crunch. You can toast them in the oven at 350°F (175°C) for 5-7 minutes.
• Cool completely before cutting: Allowing the bars to cool completely will make them easier to cut and prevent the fillings from running.
• Add a drizzle of caramel: For an extra touch of indulgence, drizzle the cooled bars with caramel sauce.
• Store properly: Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Variations and Customizations

Want to put your own spin on this recipe? Here are a few ideas:

• Add oats to the crust: For a more rustic and textured crust, add ½ cup of rolled oats to the flour mixture.
• Use different nuts: Swap out the pecans for walnuts, almonds, or hazelnuts.
• Add chocolate chips: Sprinkle chocolate chips over the apple filling before adding the pecan filling for a chocolatey twist.
• Incorporate spices: Experiment with different spices, such as cardamom, ginger, or allspice, in the apple filling.
• Add a streusel topping: For an extra layer of sweetness and crunch, top the bars with a streusel topping made from flour, butter, sugar, and oats.
• Make it gluten-free: Use a gluten-free flour blend to make this recipe gluten-free.
• Make it dairy-free: Use a dairy-free butter substitute and dairy-free chocolate chips to make this recipe dairy-free.

Serving and Storage Suggestions

These Apple Pecan Pie Bars are best served at room temperature. They make a wonderful addition to any Thanksgiving dessert table. Here are some serving suggestions:

• Serve them plain, or with a dollop of whipped cream or vanilla ice cream.
• Drizzle them with caramel sauce or chocolate sauce.
• Dust them with powdered sugar.
• Serve them alongside other Thanksgiving desserts, such as pumpkin pie, sweet potato pie, or pecan pie.

Storage:

• Store leftover bars in an airtight container at room temperature for up to 3 days.
• For longer storage, store them in the refrigerator for up to 5 days.
• You can also freeze the bars for up to 2 months. Thaw them in the refrigerator overnight before serving.

Frequently Asked Questions (FAQs)

• • Can I make these bars ahead of time?

Yes, you can make the crust and fillings ahead of time. Store the crust in the refrigerator for up to 2 days, and the fillings in separate containers in the refrigerator for up to 3 days. Assemble and bake the bars on Thanksgiving Day.

• • Can I freeze these bars?

Yes, you can freeze the baked bars. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

• • What kind of apples should I use?

Granny Smith, Honeycrisp, and Gala apples all work well in this recipe. You can also use a combination of different apple varieties.

• • Do I need to blind bake the crust?

Yes, blind baking the crust helps prevent it from becoming soggy when you add the fillings.

• • How do I know when the bars are done?

The bars are done when the pecan filling is set and golden brown. A toothpick inserted into the center should come out clean.

• • Can I use store-bought pie crust?

Yes, you can use store-bought pie crust if you're short on time. Just make sure to use a 9x13 inch pie crust.

• • What if my pecan filling is too runny?

If your pecan filling seems too thin, whisk one teaspoon of cornstarch into the filling before pouring it over the apple filling. This will help to thicken it up.

• • How do I prevent the crust from burning?

If you notice the crust is browning too quickly, tent the baking pan with aluminum foil during the last 15-20 minutes of baking.