"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


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This recipe for APPLE PIE BARS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 21, 2009


2 1/2 Cups Flour
1 Cup Shortening (Crisco)
3/4 Tsp. Salt
1 Egg (separated)
Milk (see directions below for amount)

6-8 Granny Smith Apples
1 1/3 Cups Sugar
1 Tsp. Cinnamon
6 Tbsp. Flour

In a large bowl add the flour and the salt. Cut in the shortening until mixture is crumbly. Mix the egg yolk with enough milk to make 2/3 of a cup. Pour into flour mixture. Incorporate the flour and milk to make a ball of dough. Divide into two balls. Working on a floured surface roll out one ball of dough into a rectangle. Place the rectangle onto a cookie sheet.

Slice the apples thinly and spread out over the dough. Mix the sugar, cinnamon and flour together. Sprinkle over the apples. Roll out the other ball of dough to the same size as the first one. Place over the apples and crimp the edges of the two pieces of dough together. Try to make sure that there are no holes around the edges or your filling will leak out and the cookies will be soggy.

When you have the dough ready, brush the top of the crust with the egg white (which has been whisked.)

Bake at 425 for 10 minutes. Reduce heat to 375 and continue baking for 20-25 minutes. When you remove the cookies from the oven sprinkle them with sifted powdered sugar.

Let them cool completely before cutting.




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