APPLE PIE BARS
APPLE PIE BARS: Apple season marches onward. Apples are showing up in crisps, pies, ciders, breads, and sauces. I love apples, so I say bring them on!:) Rachel and I still had leftover honeycrisp apples from a nearby orchard, so we decided to use some of the excess in a delicious Rosanna recipe. She shared the recipe last fall: apple pie bars. They turned out delicious and I took a couple over to my notoriously finicky grandmother and she even liked them! So there:) I am sure you will like them too. They really are what the name imply: an apple pie in the convenience of a “bar”, so you can pick up a square and eat it with your hand, no messy pie filling oozing out. Yum! Following is a shot of the finished product and I’ve put a couple of process pictures and the actual recipe below. Enjoy!
- One recipe Best-Ever Pie Crust
- 1 cup crushed cornflakes or ½ cup flour
- 8 cups peeled sliced apples
- ⅔ cup sugar
- 1 tsp cinnamon
- Divide dough in half.
- Roll one half into a jelly roll pan (10 x 15) and press dough up sides of pan.
- Sprinkle cornflakes/flour on bottom.
- Combine sugar and cinnamon (can add apple pie spice if desired).
- Toss apples in sugar.
- Spread on dough.
- Roll out remaining dough to fit the top, place over apples.
- If possible, pinch edges together, but if the dough is too thin or short, it’s no big deal.
- Cut slits in crust, brush with milk and sprinkle with sugar.
- Bake at 400 degrees for 50 minutes, or until done. When cool, you may drizzle a thin icing over top, but we only do this if we are taking it to a potluck. (editor's note: they are delish wiithout icing, but with icing...even more yum!:)