"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Apple Pie Bars Recipe

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This recipe for Apple Pie Bars, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3 sticks unsalted butter, softened
3/4 cup sugar
3 cups flour
1/2 teaspoon kosher salt

Filling:
6 tablespoons unsalted butter
1/2 cup brown sugar
12 Granny Smith apples-peeled, cored and thinly sliced
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 cup water (as necessary)

Topping:
2 cups flour
1 1/2 cups brown sugar
1 1/4 teaspoons cinnamon
3/4 cup walnuts
3 cups quick cooking oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 sticks unsalted butter, cut into 1/2 cubes and chilled

Directions:
Directions:
Preheat oven to 375

Line a jellyroll pan (15x17) with parchment paper.
Beat butter with sugar on medium until light and fluffy - 2 minutes.

On low, beat in flour and salt until a soft dough forms. Press dough over the bottom and up the side of pan evenly.

Bake 20 mins until golden - cool on rack.

Unless you have an extra large skillet this should be done in two batches. Melt 3 tablespoons butter with 1/4 cup brown sugar. Add half of apples to skillet and cook on high-stirring occasionally-10 mins till softened. Stir in half of cinnamon and nutmeg. Cook 10 minutes until apples are caramelized, soft and liquid is absorbed. Up to 1/2 cup water can be added to the pan to prevent scorching. Cool.

Toast the walnuts till fragrant (8 mins). Cool, coarsely chop.

In large bowl mix the oats, flour, brown sugar, cinnamon, baking soda and salt. Cut in butter with pastry blender or two knives until it resembles coarse meal.

Stir in walnuts and clump together with hands.

Spread apple filling over cooled crust. Scatter crumbs over top, pressing lightly. Bake 1 hour until golden brown. Rotate pan halfway through cooking.
Cool completely on rack before cutting into 2 inch bars.

Store in airtight container for up to 4 days or freeze for up to a month.

 

 

 

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