Apple Pie Bars

This was a serious undertaking but really worth the effort.  There are 3 parts to the recipe.  I think the most time consuming is slicing the apples but luckily I had my sous-chef Josh partaking in this particular activity.

3 sticks unsalted butter, room temp
3/4 cup sugar
3 cups flour
1/2 tsp. kosher salt

Preheat the oven to 375.  Line a 15X17 rimmed baking sheet with parchment paper.  In an electric mixer, beat the butter and sugar until fluffy.   Then add in the flour and salt until a dough is formed.  Take this dough and put it on the parchment paper and press the dough over the entire sheet and up the rim about 1/2 inch.  This isn’t easy.  It is a workout.  Do it in small clumps, then press and knead and then add more dough until you have finished.  Bake for 20 minutes or until golden.  Let cool.

6 Tbsp. unsalted butter, room temperature
12 Granny Smith apples, peeled, cored and thinly sliced
1/2 cup light brown sugar
1 Tbsp. cinnamon
1/4 tsp. granted nutmeg
water, if necessary

In two large skillets (unless you have HUGE skillet), melt 3 Tbsp in each and divide the light brown sugar between the two skillets too.  Melt at a high heat and then add the apples.  Stir occasionally until soften.  After about 10 minutes, add the cinnamon and nutmeg to each pan (again divide by two) and continue to stir.  Once they get really browned, cool.  The water is if the bottoms start to get sticky, add water to the skillet.  I added a few Tbsp to each during the process.

3/4 cup cashews (it called for walnuts but we prefer cashews)
3 cups quick cooking oats
2 cups flour
11/2 cups light brown sugar
1 1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 sticks unsalted butter cut into 1/2 inch cubes that is chilled

Toast the cashews in the oven for about 4 minutes or until golden.  Cool and chop.  In a mix master blend together the oats, flour, light brown sugar, cinnamon, baking soda and salt.  After that is really blended, add in the butter and mix until is resembles a coarse meal.  Then add in the chopped nuts for one more mix.

Spread the apple mixture over the crust.  Then scatter the topping over the apples, slightly pressing it into the apples.  Bake for one hour in the oven, rotating it after half an hour. 

Let cool and cut. 

Comments (Archived):

  1. Lisa Alley

    This recipe sounds delicious. You might try using an “apple pealer corer slicer” (if you don’t already have one) when you don’t have a sous-chef handy. It cuts the apple prep-time in half. It’s also a lot of fun to use!