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Cinnamon Toast Crunch Apple Pie Bars


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  • For crust:
  • 2 1/2 cups flour
  • pinch of salt
  • 2 stick cold butter
  • 1 egg, separated keeping both the yolk and the white.
  • 2/3 cup whole milk
  • For filling:
  • 1 3/4 cup Cinnamon Toast Crunch
  • 8 cups peeled and sliced apples (I used Granny Smith)
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • Topping:
  • reserved egg white
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons sugar
  • Glaze:
  • 1 cup powdered sugar
  • 2 T. milk



Step 1

For crust

In medium bowl combine the flour and salt.
Add the butter.
Using a pastry cutter, combine the butter, flour and salt until crumbly.
Lightly whisk the reserved egg yolk and add it to the 2/3 cup milk.
Pour egg mix into the flour mix and with your hands combine to make a sticky dough.
 Divide the dough into 2 equal portions and flatten into disks.
Cover with cling wrap and refrigerate for a minimum of 30 minutes.

For filling:

Heat oven to 350
Crush Cinnamon Toast Crunch into a fine crumb.
Peel and slice your apples into thin strips
Remove one chilled dough disc from refrigerator and on sheet of waxed paper roll into 15 1/2" x 10 1/2" rectangle.

Transfer over to jelly roll pan or 10"x15" glass pan with about 1/2" of dough coming up the sides of the pan.
Pour your crushed Cinnamon Toast Crunch on top of dough.
Now spread your apples.

Mix powdered sugar and cinnamon in small bowl and sprinkle on top of your apples.
 Now remove your remaining dough from refrigerator and roll into 10"x15" rectangle.
Place on top of apples and using a fork or your fingers seal the edges of dough.


Whisk egg white until foamy and brush on top of top dough.
Mix cinnamon and sugar in a small bowl and sprinkle on top.
Bake in preheated oven approx 45 minutes until pastry is lightly browned.

Let cool for 45 min. to an hour.

Mix powdered sugar and milk together until smooth.
Drizzle over top of crust.

Let cool for 2 hrs until completely set and cut into bars!

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