Apple Pie Bars

I know, I know, I know......I disappeared off of the face of the earth!  I have been super busy with end of the semester at school, my kids, work, work, and more work!!!  But, I am happy to say.....I'M BACK!!!  :)

Let's start off with a recipe I made for a picnic at a winery last week...Apple Pie Bars!  Who doesn't absolutely LOVE apple pie?  It is one of my favorites but such a pain to make.  These Apple Pie Bars are the easiest to make and taste exactly like apple pie.  If you are going to have a picnic, whether at a winery or at the park, you really must have an apple pie and these hold up well in the heat since they do not require refrigeration.  

I found the recipe in a Food & Wine cookbook that I bought at a garage sale for $1!  You really can't beat that!  This cookbook is fabulous and full of wonderful recipes, including the following!  Enjoy the recipe and don't be afraid of the crust, it is far easier than any regular pie crust and tastes wonderful!

Enjoy!!

Apple Pie Bars

Crust:

3 sticks unsalted butter, softened
3/4 cup sugar
3 cups all-purpose flour
1/2 teaspoon kosher salt

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

Topping:
3/4 cup walnuts
3 cups quick-cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled


Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. In a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

In each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar. Add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 7 or 8 minutes. Stir half of the cinnamon and nutmeg into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 5 minutes longer; scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.

Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop the walnuts. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.

Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 30-40 mins or until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

MAKE AHEAD The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.

Recipe from Food & Wine

Recipe shared on:
Lemon Sugar
FoodieFriendsFriday - Marlys This and That