A Delicious Fall Dessert–Dutch Apple Pie Bars


This is not the first time I’ve posted a recipe for apple pie bars.  Back in September 2013, I posted a recipe that I modified from Michelle Norris’ Browneyedbaker.com post (that had been published first by America’s Test Kitchen):  https://trustforce.wordpress.com/2013/09/03/the-summer-baking-spree/

This recipe is good (I made it better by not using crushed up animal cracker cookies for the crust).  I’ve also made a recipe adapted from Los Angeles’s Big Sugar Bakeshop that was printed in Food & Wine and posted on the web:  http://www.foodandwine.com/recipes/apple-pie-bars

I don’t completely love the topping on the F&W bars, so I kept looking and found a posting on Genius Kitchen that adapted a recipe from the King Arthur Flour Cookie Companion Cookbook.  This one works well, and it doesn’t use a whole pound of butter–the main reason that I am not advocating the Barefoot Contessa recipe of Ina Garten’s that has a dense shortbread type base:

http://www.foodnetwork.com/recipes/ina-garten/apple-pie-bars-3769825

The post is from Genius Kitchen:  http://www.geniuskitchen.com/recipe/dutch-apple-pie-bars-264962

Dutch Apple Pie Bars

DIRECTIONS

  1. Preheat oven to 425°; lightly grease a 13×9 inch pan.
  2. Crust: in a mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter.
  3. Drizzle the beaten egg over the mixture; toss lightly to combine.
  4. Add the ice water 1 tablespoons at a time, stirring gently until the dough starts to clump together; grab a fistful; if it sticks together easily, you have added enough water.
  5. Roll the dough into a generous rectangle to fit your pan.
  6. Place the dough in the pan; prick it all over with a fork; bake it for 10-12 minutes, until it is set and barely starting to harden.
  7. Filling: in a bowl, whisk the flour, sugar, spices, and salt together; add in the apples, tossing to coat.
  8. Stir in the vanilla, then the cream; spread the filling over the crust.
  9. Topping: in a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
  10. In another bowl, combine the melted butter and extracts; pout over the flour mixture.
  11. Stir until the butter is absorbed and the mixture forms fairly even crumbs; sprinkle over the filling.
  12. Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
  13. Remove from oven and cool on a rack; let them cool to lukewarm before cutting.

These bars are best served lukewarm, but can be served from the refrigerator as well.  I did not need to modify the recipe, but if you don’t have almond extract, you can ignore it and just use a fraction more vanilla extract.   Enjoy!

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About trustforce

A well trained amateur chef, I cook and enjoy many different cuisines. I can enjoy a great Chicago style hot dog or an Italian beef sandwich, or have equal pleasure from haut cuisine. The fun is getting it right, whether I make it or someone makes it for me. The big problem that I have with eating out is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews! All my recipe postings are extensively tested by me unless I state otherwise (I will sometimes post a recipe that sounds like it should be good before I actually make it myself) and when I am not the originator they are correctly attributed to the source author, even if I have modified the recipe. Untested recipes that have been posted are revised once they have been made and evaluated in an effort to keep old posts accurate and current.
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