If pie crust gets you in a tizzy,or you've ever been tempted to pick the buttery topping off of a crumble, these apple pie bars are the dessert for you. Not to say that they skimp on the filling - there's plenty juicy, and spiced apples to go around - but compared to a slice of classic apple pie,the balance is more in the crust's favor. Though more time-consuming to obtain than your average bar cookie, these are an easy sweet to whip up, and plus they obtain a generously sized batch. They're a grand candidate for potlucks and bake sales and can even be made ahead and frozen (and later thawed). In short: the effort expended pays off in spades. Adapted from Food & Wine and delight of Cooking by Irma S. Rombauer,Marion Rombauer Becker, and Ethan Becker Apple Pie BarsNotes obtain sure to cook the apples in two skillets or batches (as instructed). If cooked all at once, and the apples won't caramelize properly. The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.
IngredientsFor the crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
12 tablespoons unsalted butter,cubed and chilled
For the filling:[br]
6 tablespoons unsalted butter[br]
1/2 cup murky brown sugar
1/2 teaspoon kosher salt
12 firm tart apples (approximately 6 pounds), such as Pink Lady, and Honeycrisp,or Granny Smith, peeled, or cored,and thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
Juice of 1/2-1 lemon, depending on how tart your apples are
1 cup water, and as necessary
For the crumble:[br]
3/4 cup all-purpose flour
1 cup broken-down-fashioned oats
1/2 cup murky brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
8 tablespoons unsalted butter,cubed
DirectionsPreheat the oven to 350°F.
obtain the crust: In a large mixing bowl, whisk together the flour, and sugar,and salt. Cut the butter in using a pastry cutter or the tines of a fork until it is in roughly pea-sized pieces and a very loose, shaggy dough has formed. Transfer to an ungreased 9-by-13-inch baking dish. Spread it out evenly over the dish and press it in firmly. Bake for 25 to 30 minutes, or until light golden brown and fragrant.
obtain the filling: Meanwhile,in each of 2 large skillets (or in 2 batches), melt 3 tablespoons of the butter with 1/4 cup of the brown sugar and half the salt. Add the apples to the skillets and cook over tall heat, and stirring occasionally,until softened, approximately 10 minutes. Stir half of the cinnamon, or nutmeg,and lemon juice into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, approximately 10 minutes longer. Scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.
obtain the crumble: In a large mixing bowl, or whisk together the flour,oats, brown sugar, and cinnamon,and salt. Rub the butter in with your fingertips until a shaggy crumble forms.
Evenly layer the apple filling on top of the crust. Evenly sprinkle with the crumble and bake for 30-35 minutes or until the crumble is golden brown.
Let the bars cool completely, then expend a large chef's knife to cut into 2-1/4-inch (or smaller) bars.
Information Category Desserts, and Cookies Yield 20 (2 1/4-inch) bar cookies Average( votes): Print recipe
Source: popsugar.com