Sunday, November 27, 2011
Apple Pie Bars
This is a great recipe that I was lucky enough to get from a friend when we lived in Omaha more than 30 years ago. No idea where it came from originally but it's a keeper.
Everyone loves apple pie, don't they? But one apple pie for a house full of guests doesn't go very far. Since this is baked in a rectangular baking pan or cookie sheet, you can cut it into as many pieces as you like...12 gigantic, 18 large or 24 smaller portions. Top with a scoop of ice cream or cinnamon-spiked whipped cream.
APPLE PIE BARS
Preheat oven to 350 degrees F.
What you need:
2-1/2 cups all purpose flour
1/2 cup cold unsalted butter
1/2 cup shortening (such as Crisco)
2 tablespoons sugar
1 teaspoon Kosher salt
1 egg, separated
8 cups peeled & sliced apples
1 cup sugar
1 tablespoon cinnamon
1 cup confectioners' sugar
Dash of vanilla or almond extract (or lemon extract would be good, I think)
What you do:
Combine the flour, 2 Tbsp sugar and salt. Cut in the butter and shortening with a pastry blender (or use a food processor). Put the egg yolk in a measuring cup and add milk to equal 2/3 cup. Add to flour mixture and blend together. The dough will be sticky so turn it onto a floured surface and form into two flattened rectangles. Chill for 15 or 20 minutes.
Meanwhile, combine the apples, 1 cup sugar and cinnamon. Set aside.
When pastry is chilled, roll out one portion on a floured surface. Fit onto a large baking sheet. I used an 11" by 15" baking dish.*
Roll out the second portion of dough.
Sprinkle the pastry on the baking dish with two or three handfuls of cornflakes and place the apple mixture over that.
Top with the remaining pie crust. If you've used a baking sheet, you can crimp the edges like you would for a pie. If you've used a baking dish, just tuck the edges in around the filling.
Beat the egg white until stiff and brush over the top crust. Bake at 350 degrees F. for one hour until the filling is bubbly and the crust has browned nicely.
Blend the powdered sugar with the vanilla or almond extract and enough water to make a drizzling consistency. Let the bars cool for a few minutes and then drizzle with the glaze.
*NOTE: It's tricky getting the pastry onto the pan without tearing but not to worry...you can just press it together wherever it pulls apart. Also, after I roll out the second crust, I cut it in half and put half at a time on the filling. After you brush the crust with the egg white, you'll never know.
Improvise this recipe any way you like...add chopped pecans to the filling, perhaps? Or dried cranberries...that would be good, I think. It's delicious just the way it is, of course.