Roasted Fruit Pie Bars

Not a pie Roasted Fruit Pie Bars.

The crazy evolution of the pie bar began one morning when the gnarly fruit on the counter could no longer be ignored. The apples were fermenting into a science project. So I did what had to be done. I made a pot of coffee and drank it far from the kitchen.

But those pesky apples were wafting fermented perfume all over the matchbox apartment. With a little (or maybe too much) caffeine in the system, my brain started imagining how to save the apples from certain death (read: how to make them stink less).

Over the holidays I roasted a lot of vegetables mostly because I am supremely lazy when it comes to cooking those things. Baking them until they look sufficiently burned is pretty easy and oven caramelized vegetables taste great. I wondered if the fruit would be as cooperative. So I gathered all kinds of leftover fresh and dried fruit, including the gnarly fermented apples and pretended they were veggies. First I let them cook a bit on the stove top just to get the process moving along and then transferred the sauce pan into the oven and roasted them. Exactly like vegetables.

Also, when you roast the mixed fruits way less sugar is needed because the fruit oozes sugar when baked. Less sugar in a smaller-bite bar = a healthier goodie.

What? Somewhere in the world this passes for logic. I’m sure of it. I think.

So now that you’ve had a look into how my brain works, let’s move on.

I’m a big fan of parchment paper for this recipe. It works as a sling to remove sticky bars from a baking pan. Cool these long enough before trying to remove the bar when using the parchment paper. Too soon and they will crack (the fruit is heavy, the crust is light). When they are fully stone-cold room temperature (not refrigerated) they are pretty solid.

A serrated knife works best for slicing but expect the crust to shatter a little bit – like pie. Pie crust should be flaky, right? Even if it’s a bar. Or in a bar. Ok. I’ll stop now. Go. And bake.

Surprise - not a pie Roasted Fruit Pie Bars.


Roasted Fruit Pie Bars
Makes 16 large bars or 32 small-bite bars. Making the dough for the crust ahead of time is a great way to save some baking day effort. To keep the dough more than three days, place it in the freezer. Be sure to thaw it sufficiently enough to roll, but keep it slightly chilled for best results.
  • 2 tablespoons unsalted butter
  • 2 large apples, finely diced
  • 1 cup dried dates, finely chopped
  • 1 cup dried figs, finely chopped
  • ½ cup dried cranberries or raisins
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon Canteen flour blend or AP GF flour
  • 1 tablespoon maple syrup
  • One lemon zested
  • 2 tablespoons dark Rum (optional)
  • 300 grams Canteen flour blend (2⅓ cups) (see notes)
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 115 grams unsalted butter (1 stick)
  • 40 grams Spectrum solid shortening (3 tablespoons)
  • 120 grams full fat sour cream (1/2 cup)
  1. Preheat oven to 350°F. In an oven proof skillet, heat butter over medium heat on the stove top until it starts to brown. Add apples, dates, figs, cranberries, fresh ginger, brown sugar and stir until coated. Turn heat to medium low and cook the mixture until the dried fruit starts to plump. Add the flour, maple syrup, and zest stirring to combine. Remove from the heat and stir in Rum, if using. Place skillet in the oven and roast for 30 minutes or until the apples and fruits are soft, gooey and blended. Remove from the oven and let the mixture cool to room temperature.
  1. In a food processor pulse together flour, sugar and salt. Cube butter and shortening and add to the flour mixture. Pulse until the mixture looks like uneven coarse crumbs. Add the sour cream and pulse until the dough comes together in a ragged ball. Remove dough onto plastic wrap and knead a few turns. The dough will be slightly sticky. Divide dough in half and wrap each piece tightly in plastic wrap. Refrigerate for 2 hours or up to 3 days.
  2. Line a 9x9 square pan with parchment paper so that the sides of the paper come up higher than the sides of the pan. Repeat going in the other direction. Take one half of the chilled dough and roll between sheets of plastic wrap. Remove the top plastic and invert into the prepared pan. Adjust the crust to fit the bottom and crimp the edges up slightly like a bottom pie crust, about ¼ inch. Pat the dough to make sure it is flat in the pan.
  3. Top the dough with the cooled roasted fruit all the way to the edges using an offset spatula or the back of a small spoon to distribute it as evenly as possible. Roll out the remaining piece of dough and place on top of the filling. Using a fork, crimp the edge of the dough. Use the fork to dock the entire top crust so it is vented and the fruit steam can escape while baking.
  4. Preheat the oven to 350°F. Place prepared bars in the refrigerator or the freezer for 10-20 minutes to chill before baking. Place pan in the oven and bake 55-65 minutes or until the crust is fully golden brown and the fruit begins to bubble up in the center (through the vents). If the crust is browning too quickly before the fruit bubbles up in the center, lower the oven temperature to 325°F and continue baking for an additional 10 minutes. Cool the pie bars in the pan on a rack for 2 to 3 hours or until it is cold to the touch. Loosen the edges using a knife or an offset spatula. Using the parchment pieces over-hanging the sides, gently pick up the bars and place them on a cutting board. Makes 16 regular bars or 32 small-bite bars. Use a serrated knife for best results and expect some of the crust to crack a little bit while slicing.
Canteen flour blend is 2 part superfine brown rice flour to 1 part each superfine white rice flour and tapioca flour/starch by weight. Click on the About Flour icon on the home page for more information.

 Roasted Fruit Pie Bars. Gluten-free



  1. Can these pies be made into individual hand held pies kind of like hostess? Or would they crumble and fall apart? Would love your opinion. Thx!

  2. huntfortheverybest says:

    the crust looks amazing. yum!