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 ado, 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

It’s been a long road finding the right recipe for the perfect coconut cream pie – but I think I’ve finally found it! I’d tried a couple recipes and none of them seemed to work out exactly as I’d liked. It was always one thing or another…my inability to work with pie crusts, the filling wasn’t firm enough, or there wasn’t enough REAL coconut flavor.

The flavor of this pie is out of this world thanks to the clever use of coconut milk in the custard portion of the pie. Then with the addition of a bit of coconut and vanilla extract, it really puts it over the top. The pie is then topped with a layer of lightly sweetened whipped cream and sprinkled with toasted coconut for another dose of coconut.

It set up and cut beautifully, something that always makes me a little bit nervous when it comes to pies. This is one I’ll be coming to again and again, as it’s such a classic. Now I can move onto tackling the next thing on my hit list – lemon meringue. Have a good weekend everyone!

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Coconut Cream Pie

1 1/2 cups heavy whipping cream
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup coconut flakes (1/4 cup reserved)
1/2 tsp coconut extract
1 tsp vanilla extract
1 (9-inch) pie shell, blind-baked

For the topping:
1 1/2 cups heavy whipping cream
1/4 cup confectioners sugar
1 tsp vanilla extract
Toasted coconut, for garnish

In a small dry skillet, toast 1/4 cup of the coconut flakes over medium heat until just golden brown. Remove to a plate and set aside to cool.

In a medium saucepan, combine heavy cream, coconut milk, eggs, sugar, cornstarch, remaining coconut flakes and salt. Bring to a boil over medium-low heat – whisking constantly to not scorch. Cook about 10 minutes. When mixture starts to thicken, and coats the back of a spoon, remove from heat. Whisk in the extracts, and pour custard into baked pie shell.

Chill for 4 hours, or until firm.

To make the topping place the whipping cream into a large bowl. Using a stand or hand mixer, whip the cream on medium-high until starting to thicken. Add the sugar and vanilla, and beat on high for about 2 minutes – until stiff peaks form. Spread whipped cream over the chilled pie. Top with toasted coconut before serving.

Source: adapted from Fav Family Recipes