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These quick and easy Apple Pie Bars are as easy to make as the traditional apple pie and taste just as good, the only difference is that they are presented in a traditional “cookie bar” fashion, much easier to travel and enjoy.
To make this delicious recipe you will need the following ingredients:
For the Crust:
4 cups all-purpose flour
1-teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water
For the Filling:
7 cups finely chopped peeled apples
2 cups sugar
¼ cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg
For the Glaze
1-cup confectioner's sugar
1 tablespoon lemon juice
When making the crust, mix the flour, salt and baking powder in a large bowl. Cut the shortening into the mixture until it resembles course crumbs, the size of small peas. Set this aside.
In a smaller bowl, whisk the egg yolks, lemon juice and water; gradually add this mixture to the dry mixture that you just set aside. Using a fork, toss to combine this mixture gradually until the dough forms a ball. Divide the dough in half and chill for thirty minutes.
Once the dough has chilled, roll out one portion of the dough between two pieces of wax paper or parchment paper to prevent sticking. You will want to make a 17-inch X 12 inch rectangle. Once the dough is in the proper shape, transfer it into an ungreased 15 inch X 10 inch X 1 inch baking pan, pressing the dough into the pan and up the sides, trim pastry at the top, even with the edge.
In another large bowl, combine the sliced apples, sugar, flour, nutmeg and cinnamon. Mix well and then pour into the baking pan, on top of the pastry. Once all the apples mixture is inside the baking dish, roll out the remaining dough and place over the top of the filling, just as when you make an apple pie. Trim edges; brush the pastry with milk and sprinkle lightly with sugar. Seal the edges by pinching the top and bottom layer of the dough together. Cut small slits in the top of the dough.
Bake for 45-50 minutes. Crust should be a golden brown. Cool completely on a wire rack. When cooled, drizzle glaze over the entire pastry prior to cutting into bars.
|Sheri Ann Richerson|