Ingredients: |
Ingredients: Apple Pie Bars
Store bought pie crust, or you can use your favorite recipe.
I used 2 boxes of pie crust for a sheet pan sized pie/bars. Two sleeves rolled out (over lap the sides and press out with a rolling pin) for both top and bottom layers.
For the Filling
3½ pounds baking apples (see note), peeled, cored, sliced ¼-inch thick
1 teaspoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
½ cup granulated sugar
6 tablespoons packed dark brown sugar
Heaping ¼ teaspoon salt
¼ teaspoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons cornstarch
Drizzle
1-1/2 C powdered sugar
2 tbls lemon juice
2 tbls milk
Vanilla Sugar
1 cup sugar
drizzle about 3-4 tbls mexican vanilla over sugar and stir to combine. Lay out on a cookie sheet and allow to dry completely. Store in an airtight container.
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Directions: |
Directions:Combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon. Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes.
Drain the apples, collecting the syrupy juice in another bowl. Pour the syrupy juice into a 2-cup microwave-safe liquid measuring cup. Take note of the quantity and then heat on high power in the microwave, checking frequently, until the syrup is reduced by half. This will take about 4 minutes but keep a close eye on it as all microwaves are different. You don't want to cook it for too long, or it will turn into sticky caramel (see note below on how to correct this if it happens). The syrup should be just slightly thickened and still pourable. (Alternatively, you can boil the juices in a small pan on the stove.)
Add the syrup back to the apples, along with the flour and cornstarch; toss to combine.
Set up your sheet pan with the bottom layer of your pie dough. Poke holes in it using a fork.
Pour in your apple mixture.
Lay your second layer of pie dough and pinch the seams together.
Brush with a slightly beaten egg white (beaten until just turning frothy).
Sprinkle vanilla sugar over entire crust.
Cut holes into pie to allow for steam.
Bake at 425 degrees for 15 minutes. Reduce heat to 375, apply pie shields / foil over edges and bake for a remaining 30-40 minutes.
Remove from oven and allow to cool completely.
Drizzle:
Mix 1-1/2 cups powdered sugar, 2 tbls lemon juice, 2 tbls. milk. Drizzle over pie bars. |
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