Recipes and Cooking Snickerdoodle Apple Pie Bars 5.0 (1) Add your rating & review Combine cookies and pie into one great mashup dessert! This easy fall dessert recipe takes everything we love about apple pie and combines it with snickerdoodles for a cinnamon-sugar delight. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 22, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 45 mins Total Time: 1 hrs 25 mins Servings: 32 Yield: 32 bars Jump to Nutrition Facts Ingredients 3 ¾ cup all-purpose flour 2 tablespoon sugar 1 ½ teaspoon salt ¾ cup shortening ⅓ cup butter, chilled and cut into chunks ⅔ - 1 cup ice water 8 cup thinly sliced, peeled tart cooking apples (8 to 10) 1 ¼ cup sugar 2 teaspoon ground cinnamon 1 egg white 1 tablespoon cold water Directions Preheat oven to 350°F. In a large bowl combine flour, the 2 Tbsp. sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the ice water at a time, until all of the flour mixture is moistened. Shape two-thirds of the dough into a ball. Shape the remaining dough into a smaller ball. Place the larger ball of dough between two pieces of lightly floured waxed paper. Roll dough to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10-inch baking pan. Peel off waxed paper. Press dough up sides of pan; trim edges (if needed, use trimmed pieces to patch any holes). Top with thinly sliced apples. In a small bowl combine the 1 1/4 cups sugar and the cinnamon. Set aside 1/3 cup of the cinnamon-sugar mixture. Sprinkle the remaining cinnamon-sugar mixture over apples. Place the remaining dough between two pieces of lightly floured waxed paper; roll into a 16x11-inch rectangle. Remove top piece of waxed paper. Invert pastry over apple layer. Peel off waxed paper. Using your fingers, seal edges of pastry together; use a fork to crimp edges. Cut slits in the top pastry for steam to escape. In a small bowl whisk together egg white and 1 Tbsp. cold water; brush over pastry. Sprinkle reserved cinnamon-sugar mixture evenly over pastry. Bake about 45 minutes or until pastry is golden brown and apples are tender. Cool in pan on a wire rack. Rate it Print Nutrition Facts (per serving) 171 Calories 7g Fat 26g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 171 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 127mg 6% Total Carbohydrate 26g 9% Total Sugars 13g Protein 2g Vitamin C 2.1mg 11% Calcium 7mg 1% Iron 0.8mg 4% Potassium 67mg 1% Fatty acids, total trans 1g Folate, total 28.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.