So, there’s this apple tree in the front yard of the new house. Well, it’s really more like it’s in the backyard of the commercial property in front of us that a dog groomer rents…but no one else wants them, so they’re as good as mine! It’s a huge Granny Smith tree, and it produced a hefty harvest of baseball-sized apples this Fall. The boys have been having such fun plucking apples off the tree to enjoy.
They’ve got unbeatable flavor too – tart and fruity, but much sweeter than the traditional Granny Smith you pick up in the supermarket. Almost pear-like qualities in the flavor. They are out of this world good, just simply enjoyed alone. But you know I couldn’t resist wrapping them up in some form of dough and baking!
So without further adieu, I give you these apple pie bars. It’s pretty much an apple pie, in a much more portable format. Basic pie dough is rolled out into a rectangle, filled with peeled apples that have been flavored with brown sugar and cinnamon, then topped with another rectangle of pie dough and baked. After cooling they’re sliced into perfect squares and drizzled with a simple vanilla glaze. Perfect for a tailgating treat!
I hope everyone has a great weekend! My BFF and I are heading to the mountains (we’re 6-inches above sea level here, my ears are already popping!) this afternoon to visit Thurmont, MD and the Catoctin Colorfest tomorrow. I used to go all the time as a little girl, and we went last year – so it’s kind of a reinstated tradition for me. Tons of craft vendors, local churches with their kitchens set up selling various regional foods, apple orchards and fresh pressed cider. It’s alot of fun, and it’s going to be great to have some girl time. Although, I’m worried about missing my boys! Isn’t it funny how we look forward to getting away – then when we do, we can’t wait to get back? Heh. Wish me luck, guys!
Apple Pie Bars
2 9-inch pie dough rounds (click for recipe)
1 egg yolk
1 1/4 lbs Granny Smith apples (about 4 medium)
1 lb Honeycrisp apples (about 2 medium)
2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1 egg white
1 Tbsp sugar
1/4 tsp cinnamon
For the glaze:
1 cup powdered sugar
2 Tbsp half and half or milk
1 tsp vanilla extract
Peel, core and dice apples into thin and small pieces. Place diced apples in a large mixing bowl. Add vanilla and toss apples to evenly coat. In a separate mixing bowl, whisk together 1/2 cup flour, granulated sugar, light-brown sugar, 1 1/4 tsp cinnamon and nutmeg. Pour flour mixture over apple mixture and toss to evenly coat, set aside.
To assemble, roll one portion of your dough into a 13×9 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13×9 inch baking dish. Toss apple mixture once more and pour into baking dish over pie crust. Roll remaining dough into another 13×9-inch rectangle and place rolled dough over apples, pinching the seam together with the bottom piece of dough.
In a small mixing bowl whisk egg white, and brush over top pie crust evenly. In a separate small mixing bowl whisk together 1 Tbsp sugar with 1/4 tsp cinnamon. Sprinkle cinnamon sugar mixture evenly over top pie crust.
Bake in preheated oven around 50-60 minutes until golden brown. Remove from oven and allow to cool at least 1 hour before cutting.
To make the glaze combine all ingredients in a small bowl and whisk until smooth. Drizzle over the bars with a spoon.
Bars can be stored in an airtight container for up to 3 days.
Source: adapted from Cooking Classy