Apple Pie Bars

[@dorothyheather3819]

Beautiful 💖🌹😄🥰 delicious looking Apple bars 😋😋👍. Thankyou very much. Take Care 💖💖 Sir.

[@geoffsbakingblog]

Hi Dorothy Heather. Thanks very much. I hope you take care too.

[@nalinigsankar3072]

As always I enjoyed spending time with you ! The recipe does seem to be quite good ! Will definitely give it a go !! Thank you !

[@geoffsbakingblog]

Hi Nalini G Sankar. Thank you. I do hope you enjoy the apple bars if you make them.

[@red.362]

The legend that is Chef Geoff!! They look amazing, and they're filled with apples. An apple a day....

[@geoffsbakingblog]

HI Red, Yes and apple a day indeed. My favourite way to eat apples is when they are surrounded by pastry. LOL.

[@red.362]

@@geoffsbakingblog Ha naughty, I bet it's healthier than covering them in candy and making toffee apples at least LOL

[@henriettahenson]

Great recipe Geoff I've never grated apples for what is really apple pie what a grate (Haha) idea I'd be having custard with this.... I'm a custardholoic.....,,, GOOD NIGHT 😊👍🙏💋

[@geoffsbakingblog]

Hi Henrietta, I managed to grate the apples without ripping my fingers to shred, thankfully. I love custard too, so I will have some for dessert tomorrow.

[@karenkimberley241]

Thanks Geoff for the recipe another on the to do list lol 😊

[@geoffsbakingblog]

Hi Karen, You are most welcome. I hope you enjoy it.

[@wtglb]

Mmmm Mmmm Mmmmm!

[@geoffsbakingblog]

Hi Swamper60. They were very mmmmmm.

[@lazarusheart]

"I've already eaten one bar but I'm going to have a taste of another one". Couldn't have done a better review. 👌

[@geoffsbakingblog]

HI Victor, I regret to say I didn't stop at just having a taste of another one. LOL.

[@lazarusheart]

@@geoffsbakingblog I would have done the same thing. I can't be trusted around sweets.

[@marymauldin3229]

Yummy.

[@geoffsbakingblog]

HI Mary. Thanks very much.

[@soumayah75]

God bless!

[@geoffsbakingblog]

Hi Danah75. Thanks very much.

[@daysioc]

Thanks for the recipe! It looks delicious.

[@geoffsbakingblog]

Hi Daysioc, You are most welcome. I have eaten too much of it, but I can't stop.

[@raymondgimay4642]

HI Geoff,really like the apple squares with the grated apples and the sweet pastry. I have made a similar one like that and the recipe called for the third of the pastry to be put into the freezer for two hours and grated over the apple filling which had been grated too. It turns out like a thickish crumbled golden top. I was surprised with this method but loved the result too. I love the thick apple filling with the sweet pastry top and bottom squares. Loved your recipe Geoff. Many thanks always a pleasure.

[@geoffsbakingblog]

Hi Paricia, that's interesting. I was checking my blog the other day and remember a version of Tarte Tatin, but without puff pastry. Instead the shortcrust pastry was put in the freezer and when the apples had been softened and caramelised in the pan the pastry was grated on top. The result was truly wonderful. So I decided that I must make a video of that soon too.

[@raymondgimay4642]

@@geoffsbakingblog Oh yes please do Geoff. I would love that for sure. The frozen grated pastry is so different and has amazing results..I am making too some recipes with Phyllo Brick pastry sheets Baklavia pastry is delicious too.

[@faridaaminy9734]

Hi Geoff this apple pie bars looks delicious thanks for sharing. I want to look at recipe in description, but it shows the recipe for the vegan raspberry n strawberry pie/bars.

[@geoffsbakingblog]

Hi Farida. Thanks very much. I linked the wrong page on my blog, so now I have corrected it. Thanks for telling me.

[@faridaaminy9734]

@@geoffsbakingblogYou're welcome Geoff. Thank you for fixing it.

[@brucebowen100]

I am sure these are delicious. Clarissa of the Two Fat Ladies once said, "Apple and cinnamon . . a match made in Heaven." Thanks for the video.

[@geoffsbakingblog]

Hi, I really enjoyed these bars, and Clarissa was correct in her assessment.

[@lauracosta6844]

Good morning! Did you live in Italy? I see that some of your recipes are from my country. Love your channel. Ciao!

[@geoffsbakingblog]

Hi Laura. No I haven't lived or even visited Italy. At least not yet. But I love so many italian biscuits and desserts. I am glad you enjoy the channel.

[@bella123439]

Hi Geoff that looks fantastic will try that tomorrow Geoff the measuring mat a rolling mat that you use on your work top are they still around to be bought ? stay safe ATB

[@geoffsbakingblog]

Hi Stephen, Thanks very much. The mat I used is one that I bought in Canada a few years ago. But similar ones are readily available. Mine is a Fox Run Pastry Mat, but I cannot see it avaiable in the UK, though others are.

[@bella123439]

@@geoffsbakingblog thank you Geoff going to have a look on line ATB

[@stolly57]

Hi to you. I have only just stumbled onto your site as I was looking for a recipe for parkin and chose your version to look at. Looks very good and will definitely try. I then took a look at this recipe, as it reminds me of what a bakery I used to go to did. I have a question and hope that you can answer it. The thing is, as apples are quite wet, is it possible to freeze this once it has been baked and cut up? I'm just wondering if, when it is thawed, the whole end result is a soggy mess or if it holds up well to freezing. Hope you have an answer, but if not I'm just happy to have found your site !

[@geoffsbakingblog]

HI Stolly. I am glad you have found the channel, and my blog I hope. As to your question, I haven't tried freezing the bars but I think that it should not be a problem. I think they will be good for about 3 months if frozen after cutting into bars. I would then defrost them overnight in the fridge before using.

[@stolly57]

@@geoffsbakingblog Thanks for answering so promptly Geoff, I was thinking that they would freeze, just wasn't sure. I shall take a look at your blog and more of your videos. Glad to have found you !

[@bbrynbbsmog]

Hi Geoff, Sorry for dredging something up from a couple of months ago (again)! if I were to make this and add Birds custard powder (instead of Angel Delight or powdered pudding).... would you still add the same quantity? Also; do you think there is anything to be gained by draining the apples in a cheesecloth slightly? It looked quite liquidy and I don't want to risk the dreaded 'soggy bottom'! Many thanks.

[@geoffsbakingblog]

Hi, I think custard powder will work just as well as a pudding mix, using the same quantity. If you want to squeeze some juice out of the apples that would be fine too, though the main purpose of the powder is the absorb any liquid. From memory I didn't have a soggy bottom.