Wednesday, October 9, 2013

Apple Pie Bars Recipe


Apple Pie Bars Recipe:

15 x 12 x 1 jelly roll pan. Oven preheated to 375 degrees.

This recipe originally comes from Taste of Home, but I think there just wasn't enough crust to completely cover the top. SO, I increased all the crust ingredients by 1/4 (reflected in the recipe below.)

Crust Ingredients:

5 c. all-purpose flour 
1 1/4 t. salt
1 1/4 t. baking powder
1 1/4c. shortening
5 egg yolks
2 1/2 T. lemon juice
10-12 T. cold water

Filling:
7 c. finely chopped peeled apples (McIntosh, preferably!)
2 c. sugar
1/4 c. all-purpose flour
2 t. ground cinnamon
Dash nutmeg

In a large bowl, combine flour, salt, and baking powder. Cut in shortening until mixture if very fine crumbs. (I used my KitchenAid food processor and pulsed it about 20 times. Perfect!)

In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.

Roll out half the dough and place in bottom and sides of jelly roll pan.

In large bowl, toss the apples, sugar, flour, cinnamon, and nutmeg. Spread over crust. Roll out remaining dough and lay it over top of apples. Crimp edges, cut slits in top.

Bake at 375 for 45-50 minutes or until golden brown and you see bubbling apple juice coming out of the slits. Remove from oven. Cool on wire rack.

Opinion:  These were delicious!! I loved having the egg yolk in the crust, and I think the apples make the pie, so I'd recommend McIntosh. Of course, I'm slightly partial to our little McIntosh tree in the back yard!

One more thing:  Apple pie, the round version, is lots easier because you have a smaller amount of dough to work with at a time, especially the part where you have to lift it from the counter and move it over to cover the apples. Trying to lift and move a 17 x 12 inch rectangle of dough without tearing it is nearly impossible (in my experience.)


McIntosh in our yard



Round pie: Easier, not necessarily prettier. I guess I could carve a nice design in the crust, rather than just poking slits. I learned that it takes a dozen McIntosh apples to make the apple pie bar recipe, and it takes 8-9 McIntosh apples per 10" round pie. All that apple peeling, especially because my fingers don't always cooperate, is lots easier with this indispensable little gadget. It peels, cores, and slices!



***

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21 comments:

Trace4J said...

Oh Friend they look heavenly.
I love anything with apple.
Please pass the plate. :)
Woolie Blessings

Heather Wise said...

Oh, dear me. I agree with Trace'. My mouth is watering. Your extra tips and comments are really helpful... I hate lifting the crust. Errr. I have that same peeler too. Makes quick work until you get that one apple that goes off the rail. LOL!

Thank you for sharing! I need to bookmark this!!!!

Love and hugs!!!!!
Heather

Judy said...

Oh my goodness, I love apple bars. Thanks for sharing your recipe, I'm definitely going to make these today.

Susie said...

I think your pies look wonderful. The tree in your yard is loaded with apples. Isn't it a blessing, too have them. Hope you have a great day. xoxo,Susie

Jenn S said...

Those sound so wonderful... the perfect fall dessert!!! I'd have a little bit of vanilla ice cream with it just for fun :)

Terri D. said...

Looks so good! I am a terrible pie maker, even when I buy the frozen crust. Must easier to buy it from the bakery. I'm such a lazy so and so.

Grandma Barb's This and That said...

These look wonderful! Now you have me craving apple bars or apple pie. I just don't bake anymore though.

Sandra said...

love all the photos but it is hard to comment with drool on my keyboard... LOL

The Quintessential Magpie said...

Long time no see, my friend! I am posting and blogging today for the first time in months. In addition to everything that went on with Mom, I broke my hand in an accident so we shall see how it holds up to blogging.

I love this recipe. It looks SO yummy. Thank you for sharing.

Hope all is well with you. Be blessed...

XO,

Sheila

Blackberry Lane said...

Your photos are so good and now I am sooooo hungry!

Deanna said...

Looks delicious! I've got one of those apple peelers but have never used it. You've inspired me.

Heide at ApronHistory said...

As soon as we have a oven...... Apple pie is on my list!
We love our apple peeler, it works for everything!

Vee said...

Looks wonderful...the only way to move that much dough would be to fold it and unfold it in place. Nothing beats a good Mac.

Yenta Mary said...

Sigh ... :) I can practically swoon from the fabulous aromas!

Lady Linda said...

What can be better in the fall than apples? NOTHING! I am a total apple nut and this looks so yummy I may faint. Thanks for the recipe.
Linda

Ruth Kelly said...

Not speaking about your enticing recipe today but thinking of the wonderful bubble bath I had last night after being sick all week with the flu and using some of your wonderful soap that I ordered from you. Every tome I look at it, I think of you. I am happy to be back on my feet today.

I was remiss in getting the ole flu shot.

Jean | Delightful Repast said...

Judy, I'm with you. It's much easier to make multiple round pies than one big slab pie. Would love to have been at your house as those delicious autumn baking aromas wafted through the house.

Jean | Delightful Repast said...

Judy, I'm with you. It's much easier to make multiple round pies than one big slab pie. Would love to have been at your house as those delicious autumn baking aromas wafted through the house.

Chatty Crone said...

Oh Judy those look Heavenly. Do you have your own apple trees? I have never made them, but they look pretty easy even for me.

sandie

Tracey Steele@Breathing English Air said...

I have been peeling apples all week as my neighbour gave me an enormous bagful. So the freezer is packed with baked goods, but I really wish I had had one of those gadgets.

Kathy A Delightsome Life said...

This looks and sounds amazing! Will surely Pin this! I am delighted that you shared with Home and Garden Thursday,
Kathy

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