Oh my goodness, do I have a winner for you today! When that sweet tooth hits and you need something unbelievably satisfying, forget the fussy pie tin. We are making bars! These absolutely gorgeous Pomegranate Apple Pie Bars are the perfect blend of comforting and bright. I actually struggled for weeks perfecting that base crust—it just had to be buttery, crumbly perfection that held up to the tart fruit. When I finally got that shortbread right, I knew I had something special because the tart pop of the pomegranate just brings the whole apple pie flavor profile up a notch. Trust me, once you try this combination, your standard apple dessert just won’t cut it anymore.
Why You Will Love These Pomegranate Apple Pie Bars
Honestly, I can name four huge reasons why these are my go-to bake when I need something quick but impressive. They totally check all my dessert boxes, and I think they’ll check yours too!
- That incredible, sandy shortbread crust! It crumbles just right but never falls apart when you pick it up.
- The flavor combo is just fantastic—sweet baked apples get a lovely, acidic punch from the fresh pomegranate seeds.
- These are super easy, way less fiddly than a full pie, and bake up beautifully in a standard pan.
- Perfectly portable! Pack these up for picnics or potlucks; they hold their shape beautifully once they cool down.
See? Easy wins all around. You get all the cozy feeling of apple pie but with a dazzling, tart finish!
Essential Ingredients for Perfect Pomegranate Apple Pie Bars
Okay, gathering your supplies is half the battle, and this recipe keeps things nicely streamlined. Seriously, keep that butter *cold* for the crust—that is non-negotiable if you want that shortbread structure! We don’t want any sad, oily messes, right?
Here’s what we are gathering for these beauties:
- For the crust, grab 1 cup of all-purpose flour, 1/4 teaspoon of salt, 1/4 cup of granulated sugar, and most importantly, 1/2 cup of cold unsalted butter, cubed. Coldness equals flakiness, folks!
- For the filling, you need 2 medium apples—make sure they are peeled, cored, and diced!
- Toss those apples with 1/4 cup of brown sugar, 1 teaspoon of ground cinnamon, and just 1 tablespoon of lemon juice for that little tang.
- Then, for the visual pop, we add 1/2 cup of fresh pomegranate seeds (arils).
- Finally, we need a simple binder: 1 large egg whisked with 1 tablespoon of milk to drizzle right over the top before the final bake.
That’s it! Simple pantry staples jazzed up beautifully with those bright red pomegranate gems.
Step-by-Step Instructions for Making Pomegranate Apple Pie Bars
Making these bars is really like building a delicious little layered fortress! It seems like a lot of steps, but honestly, most of the time is just hands-off waiting while the oven does the heavy lifting. First things first: preheat your oven to 350°F (175°C). Trust me, getting that temperature right away makes a difference! Also, line your 8×8 inch baking pan with parchment paper. Leave some overhang on the sides—that’s your built-in handle for lifting these beauties out later when they’re done. Don’t forget that if you run out of regular flour, you can always whip up a quick batch of homemade cake flour substitute if needed, though regular AP works great here!
Preparing the Shortbread Crust for Your Pomegranate Apple Pie Bars
This is where we build the base. In a bowl, mix your flour, the granulated sugar, and salt. Now, take that cold butter you cubed earlier and cut it into the dry stuff. I use my fingers for this part, rubbing the butter in until the whole mixture looks like coarse crumbs. You want some pieces to still be visible, maybe about the size of small peas—that’s the secret to that perfect crumbly texture in your Pomegranate Apple Pie Bars! Press that mixture down firmly into your prepared pan base. Give it a solid, even press—use the bottom of a measuring cup if you need leverage! Then, slide it into the hot oven for its initial bake. It needs about 15 minutes to lightly set up.
Assembling and Baking the Pomegranate Apple Pie Bars
While that crust is setting, toss your diced apples with the brown sugar, cinnamon, and lemon juice. Once the crust has that 15-minute head start, pull it out and spread those spiced apples evenly on top. Next, sprinkle those gorgeous pomegranate seeds all over the apples. Don’t be shy! For the final touch before the second bake, whisk that egg and milk together quickly, and drizzle it lightly over the whole top layer. Return the pan to the oven and bake for another 25 to 30 minutes. Watch for the top to look set and just barely golden. This is crucial: once they come out, you absolutely MUST let them cool *completely* in the pan. Seriously, wait until they are practically cold. If you try to cut them warm, they’ll just squish. Patience here guarantees you get those perfect squares for your Pomegranate Apple Pie Bars!
Expert Tips for Perfect Pomegranate Apple Pie Bars
I have baked these Pomegranate Apple Pie Bars enough times now that I know a few tricks to make them foolproof. You want that crust crisp, the apples soft, and those gorgeous red seeds looking vibrant, not shriveled, right?
First, let’s talk about that shortbread crust again. When I cut the cold butter in, I aim for a mixture where the larger pieces look like tiny flat pebbles, not perfect little round balls. If you are worried about overworking it, remember what I said about my obsession with crispness—I actually check out tips on achieving that perfect snap, even in cookies, like this trick for crispy pan-banging cookies; the principle for a tight, cold base is the same!
Now, about those pomegranate seeds. They can sometimes sink right down into the apple layer or get a little too browned in the oven. The trick is sprinkling them over the egg/milk wash *after* the apples are in place. That light moisture acts like a glue, holding them right on the surface so they stay bright and pop beautifully when you bite into them.
And look, I get it. Sometimes life is crazy, and you just need dessert fast. If you are really short on time, go ahead and use that store-bought pie crust mix mentioned in the notes for the base. It won’t have the same deep, pure buttery flavor that I fuss about, but it saves about 15 minutes of work, and honestly, it still tastes fantastic!
Ingredient Substitutions for Pomegranate Apple Pie Bars
I love that people want to try variations of these Pomegranate Apple Pie Bars! Cooking should be fun, and sometimes you just don’t have that one specific ingredient on hand, or maybe you want to change the flavor profile a bit for the season. Don’t panic if you’re missing something crucial; we can work around it!
The recipe notes already cover the most common swap for the fruit: if you cannot find fresh pomegranate seeds—or maybe you’re making these in the middle of winter when they are super expensive—you can substitute those bright red gems. Just swap the 1/2 cup of seeds for 1/4 cup of dried cranberries, which you should toss right in with your spiced apples. The tartness is totally different, but they plump up nicely during the bake.
But what about the apples themselves? If you have a ton of fruit kicking around, you can definitely mix it up there too! I think firm pears work wonderfully here. Make sure you swap them for the apples in equal measure—peel, core, and dice them the same size. Pears baked with cinnamon and brown sugar give the bars a slightly smoother, sweeter note than the apples do, but they still hold up perfectly under that egg drizzle topping.
You could even try a mix of half apple and half pear! I tried it last fall and it was fantastic. The main thing is to make sure whatever fruit you choose is firm enough that it won’t turn completely to mush when it bakes in the oven for those 45 minutes. That crumbly shortbread base deserves firm, tasty fruit on top, no matter which kind you choose to make your Pomegranate Apple Pie Bars!
Storing and Reheating Pomegranate Apple Pie Bars
So, you managed to resist eating all 16 bars in one sitting? Good job, maybe you’re stronger than I am! Now comes the important part: making sure these treats are just as delicious tomorrow as they were today. Because we have that lovely shortbread base, we need to be a little careful about moisture when storing these Pomegranate Apple Pie Bars.
If you plan on eating them within a day or two, room temperature storage is totally fine! Just make sure they are completely cool first. You cannot wrap them warm, or you’ll steam that gorgeous crust right into sogginess! Store them in an airtight container on the counter. I usually layer them between sheets of parchment paper so the topping layers don’t stick together. They should stay perfectly fine, crust intact, for about two days this way.
If you need them to last longer—maybe for a longer holiday weekend—then the fridge is your best friend. Pop them into a sealed container and they will last up to five days. Now, the tricky part here is the reheating. When they come out of the fridge, the shortbread will be much firmer, almost hard, which isn’t always what you want.
I strongly advise against microwaving these bars. Seriously, don’t do it! The microwave will make the apples super mushy and totally destroy the crispness we worked so hard to achieve in that crust. To bring them back to life, I prefer to let them sit on the counter for about 30 minutes to warm up slightly, or very gently warm them in a low oven.
If you have a toaster oven or a conventional oven set to a really low temperature—say, 275°F—you can pop a square onto a small baking sheet for just about five minutes. This little bit of dry heat helps revive that buttery crunch in the shortbread crust without turning the top into molten lava. It brings back that just-baked texture beautifully, even for the bars you stored in the refrigerator!
Serving Suggestions for Your Pomegranate Apple Pie Bars
Now that you have these perfect squares of fruity, buttery goodness, how should we serve them up? While they honestly stand on their own—that shortbread base is just that good—I think a little something extra really pushes these Pomegranate Apple Pie Bars over the top from ‘great dessert’ to ‘unforgettable treat’!
Because the pomegranate brings a lovely tartness, I love pairing them with something cooling and creamy to balance that bite. Vanilla ice cream is the obvious champion here, but if you are feeling adventurous and want something with a little more punch, you HAVE to try them with a scoop of salted caramel ice cream. I have a fantastic recipe for no-churn salted caramel ice cream I make all the time, and the salty-sweet complexity is unreal against the warm apples and tart pomegranate.
If you are serving these at a brunch or afternoon coffee gathering where ice cream feels too heavy, don’t worry! A simple, light finish makes all the difference. A generous, fresh dusting of powdered sugar is always elegant. You just use a sieve and gently shake it right before serving. It looks beautiful against the dark red of the seeds!
Another little thing I sometimes do is a super light drizzle of honey across the top of the serving plate. Honey and spiced apples just belong together, and it adds a beautiful sheen without making the bar overly sticky. You could also swap out the honey for a thinned-out glaze made from powdered sugar and a tiny splash of apple juice if you want a little extra sweetness without messing up that perfect shortbread texture we worked so hard to achieve!
Either way, whether you’re serving them plain after they cool or piling them high next to a scoop of salted caramel goodness, these Pomegranate Apple Pie Bars make any time feel like a special occasion!
Frequently Asked Questions About Pomegranate Apple Pie Bars
I know you guys are probably wondering all sorts of things once you get to the cooling stage! Cooling is the hardest part, right? Here are a few questions I always get asked when I share these bars with friends. Feel free to drop your own in the comments once you try them; sometimes your little variations lead to new discoveries, just like that apple crisp cheesecake recipe I shared last month!
Can I make these Pomegranate Apple Pie Bars ahead of time?
You absolutely can, which makes them perfect for parties! But you have to be smart about it to keep that shortbread nice and crisp. I find they are best enjoyed the day they are made, but if you need to prep them ahead, bake them through, let them cool completely, and store them airtight at room temperature for up to 24 hours. If you go longer than that, the moisture from the apple and pomegranate layers will start to creep into the crust, making it softer. If you absolutely must keep them longer, chill them airtight, but remember to let them warm up on the counter for at least an hour before serving so that crust gets some of its buttery snap back!
What apples work best for this recipe?
This is super important because using the wrong apple can lead to a soupy filling underneath your beautiful pomegranate topping! You need firm apples that hold their shape well under heat. My absolute favorite choice is a Granny Smith because it brings its own nice tartness that complements the pomegranate so well. Braeburn or Honeycrisp are also fantastic choices.
Avoid anything super soft or overly sweet, like McIntosh, unless you are planning on cooking them down first. We want tender chunks, not apple mush in our glorious Pomegranate Apple Pie Bars, so stick to firm, crisp varieties!
I get tons of questions about making other fruit bars, and I have a few ideas for variations if you check out my apple crisp cheesecake post for inspiration!
Sharing Your Pomegranate Apple Pie Bars Experience
Wow, we finally made it through the whole process for these fantastic Pomegranate Apple Pie Bars! I sincerely hope you’re already smelling that wonderful mix of spice and butter coming from your oven right now.
I always feel like baking is a community event, even when I’m doing it alone in my kitchen! So, once you’ve let them cool completely and finally cut those perfect squares, please, please come back here and tell me what you thought!
Did you try serving them warm with ice cream, or did you keep them plain for your afternoon coffee break? I’d love to know if you stuck strictly to the recipe exactly as written, or if you experimented with a different apple or even tried that pear swap we talked about earlier! Every little variation you try helps the next person who wants to bake these.
Don’t forget to leave a ranking or review right below this section if you loved them; it really helps me know what recipes you want to see me fuss over next time!
Print
Pomegranate Apple Pie Bars
- Total Time: 65 min
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Simple bars featuring a shortbread crust, apple filling, and a pomegranate topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 medium apples, peeled, cored, and diced
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 cup pomegranate seeds (arils)
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- For the crust, combine the flour, cold butter, granulated sugar, and salt in a bowl. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
- While the crust bakes, prepare the filling. In a medium bowl, toss the diced apples with brown sugar, cinnamon, and lemon juice.
- Spread the apple mixture over the partially baked crust. Sprinkle the pomegranate seeds evenly over the apples.
- In a small bowl, whisk the egg and milk together. Drizzle this mixture over the pomegranate layer.
- Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the topping is set and lightly golden.
- Let the bars cool completely in the pan before lifting out by the parchment paper and cutting into squares.
Notes
- You can use store-bought pie crust mix for the base if you prefer a quicker method.
- If you do not have fresh pomegranate seeds, you can substitute with 1/4 cup of dried cranberries mixed into the apple filling.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15
- Sodium: 50
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: pomegranate, apple, bars, shortbread, dessert, cinnamon, fruit