Everyone loves these APPLE PIE BARS. There are 3 layers: A sweet and buttery shortbread crust, topped with a juicy apple filling and topped with a sweet and crunchy streusel topping. Even picky-picky husband gives these a (rare) "Two Thumbs Up" !!!

It was hard to get a good photo

This recipe only requires 3 large apples + pantry staples, so it has been a favorite during this Corona Virus grocery shortage.

The full recipe makes a 9 x 13 pan of bars, but if you are like us (empty nesters), half of the recipe works well in a 9 x 9 pan. They also freeze well.

SHORTBREAD CRUST

21 tablespoons of butter, melted and cooled to room temp.

This seems like a lot of butter, but it makes an 

upper AND lower crust

1 cup of white sugar

2 large egg YOLKS

3 cups + 3 tablespoons all purpose flour
2 teaspoon vanilla

Mix crust ingredients with a stand mixer because it makes a very stiff dough. Pat TWO CUPS of this dough evenly into a parchment (or foil) lined 9 x 13 pan (you will use the rest of the dough in the struesel topping, later in the recipe). 

Once you get the crust patted out evenly in the 9 x 13 pan, prick it with a fork, like this, then put the pan of raw dough in the freezer for about 10 minutes. 

Bake the 9 x 13 chilled crust, on the middle rack of your oven, for 20 minutes at 325°. 

While the crust is par-baking, core and peel large 3 apples (any variety). Put them in the food processor with 1 1/2 teaspoons cinnamon, a 1/4 teaspoon  nutmeg** and 2 tablespoons of brown sugar.

Pulse the apples a few times, until the apples are about the size of green peas.  You should get about 4 cups of chopped apples.

Also, while the crust is par-baking, add 1/4 cup of sugar and 1/2 cup of small chopped pecans to the reserved dough you have left. I use a pastry cutter to work the sugar and nuts into the dough, but a fork works well too...just break up any big clumps.

Now it's time to put the 3 layers together. Take the partially baked crust out of the oven and put the chopped apple mixture on it. Sprinkle the crumb topping over the apples and press (ever so lightly).

Bake on the TOP rack of a 350° oven for 35 minutes.

Cool baked bars (in the pan) on a wire rack for at least an hour. When the bottom of the pan is completely cool to the touch, lift the bars out of the pan by pulling on the flap ends of the foil. 

Sometimes I put a simple

vanilla glaze frosting on these bars

but they certainly don't need it

NOTE: The butter measurement of 21 tablespoons is NOT a typing error.

NOTE: *This recipe calls for a pinch of nutmeg. Nutmeg goes a long way and you can leave it out if you don't care for the taste.

NOTE: Line  your 9" x 13" baking pan with parchment (or foil) and leave the ends of the foil a little long, so you can use them as handles to lift the cooled bars out of the pan. You don't have to grease the bottom of the pan because there's so much butter in the shortbread, but DO spray the sides of the pan/foil with cooking spray so the apples don't stick to the sides.

NOTE: Pay attention to baking temperatures. The first crust pre-bake is on the middle rack at 325°. The final bake is on the TOP rack at 350° so that the bottom of the crust doesn't get too dark.

NOTE: If you are going to use a super crisp apple, like a Granny Smith....pre-cook them for about 30 seconds (in the microwave) before you put them onto the shortbread crust.

ENJOY !!!

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May 16, 2020

YUMMMMM!!!

Click on photo

I call this "Apple Crisp for Two", although I guess that is a bit of a misnomer. It actually makes 3 large desserts (if you include the ice cream). I guess I should have called it "Apple crisp for two (and a little more for later)" 😇   

We love a good fruit crisp with a slightly crunchy (but not HARD crunchy) topping and lots of gooey filling. That perfectly describes this dessert. It is one of the best crisps we've tried in years!!!!!

APPLE LAYER
2 large Granny Smith apples (see note)
¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon all purpose flour
¼ teaspoon cinnamon
pinch of nutmeg (optional)

Peel, core and thinly slice the apples. Toss with the above ingredients and place in a greased baking dish (I use a 9" x 5" loaf pan). Sprinkle two tablespoons of water over the filling. NOTE: Do NOT mix the water into the above mixture, just sprinkle it evenly OVER the filling; trust me it works perfectly and makes the BEST sauce.

TOPPING LAYER
1/4 cup quick oats
1/4 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
2 tablespoons melted butter

Use a spoon and mix the topping ingredients until everything seems coated with butter. Evenly sprinkle it over the apple layer (but do not mix it in).

Bake in pre-heated 350 oven for 30-35 minutes or until apples are tender.  Let cool 15 minutes before serving (if you can wait that long). We like ours, served with ice cream.

NOTE: Make sure you use a good baking apple like Granny Smith. Regular eating apples don't work well in this kind of recipe (they get mushy).

ENJOY !!!

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June 11, 2019

Hasselback Potatoes (a recipe originating in Sweden) have been around for a while, but some cooking genius came up with the idea for Hasselback Apples.....and they are delicious!!!

HASSELBACK APPLE

2 large, firm apples (peeled, cored, cut in half)

Cut slices into each apple half, cutting ALMOST through like this. Using spoon handles on either side of the apples (to stop the slices evenly) makes it easier.

Place the prepared apples in a glass baking dish that has been sprayed with cooking spray, flat side down.

In a small bowl, mix 2 tablespoons sugar, 2 tablespoons melted butter and 1 teaspoon of cinnamon. Mix well and brush all over the cut apples, like this:

Cover with foil and bake at 400F for 20 minutes. Remove the foil and bake for another 15 minutes.  

Take out of the oven and let sit at room temperature for 10 minutes. 

When they come out of the oven, the slices will have separated just a little.

Mix 3 tablespoons sugar, 1 1/2 tablespoons of melted butter, 1/4 teaspoon cinnamon, 2 tablespoons old fashioned rolled oats, 1 teaspoon flour, 1/4 teaspoon kosher salt.

Very carefully pry each apple slice open (just a little) and put some of the oat-sugar mixture in between the hot slices. Spoon a little of the liquid (that has formed in the bottom of the pan)over the whole apple and return to the oven for another 10 to 15 minutes or until tender.

If you want the apples to have more "color", put them under the broiler for the last 30-40 seconds.

Serve with whipped cream or ice cream.

Serves Four

ENJOY !!!

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March 06, 2019

I've been baking apple crisps for decades and this is BY FAR the best tasting one I've EVER made. It is SO yummy that picky-picky husband immediately gave if FIVE STARS. I can't tell you how rare that is !!!

The thinly sliced apples, which bake in a rich, mellow, caramel sauce, are topped with a sweet, crunchy, nutty layer that is to die for.....and with a scoop of vanilla ice cream.....WOW !!!  

CARAMEL APPLE CRISP

THE BEST EVER !!

MIX THE TOPPING INGREDIENTS FIRST
2/3 cup light brown sugar packed
2/3 cup all purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons cold butter
1/2 cup chopped pecans

Mix flour, brown sugar, cinnamon and cut in the cold butter until it is crumbly, stir in nuts. Set aside.

MAKE THE APPLE LAYER NEXT
5 large cooking apples (I like to use an apple called Envy)
1/2 cup butter
3 tablespoons flour
1 tablespoon corn starch
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup

Peel and slice the apples (very thin). Place them in a large bowl and set aside.

In a heavy bottomed sauce pan, melt the butter. Remove from heat and add the flour and corn starch and stir until smooth.  Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid 1/4 cup). Add the water/extract liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter mixture. Bring it all to a very low simmer (just let it start to boil around the edges of the pan for about 30 seconds).

Take off the heat and pour over the apples and toss until they are well coated.  Set aside.

PUT IT ALL TOGETHER

Put the coated apples into a chilled - unbaked pie shell. NOTE: it is important that you use a DEEP dish pie plate or you will get spill over.

Sprinkle apples with the brown sugar crisp you made earlier and bake in preheated 375° oven for 40-45 minutes or until filling looks bubbly.

Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.

The pie tastes almost like a mellow caramel apple, it is scrumptious!!

ENJOY !!!

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June 29, 2018