If I had to pick one apple recipe that really makes me excited, it’s my mother’s Apple Pie Bars. Imagine a very large apple pie with an oh so sweet powdered sugar glaze on top and you have my mother’s favorite family recipe. Ok, it’s not really thick like apple pie, but it tastes just as good, if not better. What’s so wonderful about Apple Pie Bars is the number of people one recipe can serve…up to 24!
My mother developed this recipe when she was working two jobs and raising a pack of wild kids, most of which were boys. And for those of you familiar with the amount of food boys go through, you will really appreciate this recipe.
Another positive to this delicious family favorite recipe is how easy it is to make. Prepare them ahead of time, place the unbaked bars in the freezer and then when you need them, pop the pan in the oven straight from the freezer.
Now it’s time to get your weekend started out on the sweet side with the Two Chicks from the Sticks Friday’s Family Favorite recipe.
Your favorite Chick from the South – Jamie
Apple Pie Bars
8 cups apples, thinly sliced (you can use Gala, Pink Lady, or Fiji for a sweet filling or Granny Smith for a tart filling)
1 1/2 cups white sugar
2 teaspoons cinnamon
1 tablespoon flour
3 tablespoons butter
1/2 teaspoon salt
3 cups all-purpose flour
1 cup butter or butter flavored shortening
1 egg yolk, slightly beaten
1 teaspoon salt
1/4 – 1/3 cup milk
1 cup crushed corn flakes or graham cracker
1 egg white, beaten lightly
1 tablespoon sugar
1 cup powdered sugar, sifted
3 teaspoons milk
½ teaspoon vanilla extract
- Peel, core and slice apples. Combine sugar, flour, cinnamon and salt, mix with apples.
- In a large mixing bowl, sift together flour & salt.
- Cut in butter or shortening.
- In a measuring cup beat the egg yolk; add enough milk to measure to 2/3 Cup. Stir together and add to flour mixture. On a floured surface, roll a little bit more than half of the dough into an 18-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Cover with crushed corn flakes or graham cracker crumbs.
- Spread the apple filling evenly over the corn flakes. Dot the apples with the remaining butter.
- On a floured surface, roll out remaining dough into a 16-in. x 12-in. rectangle; place over the apples. Trim and seal edges. Brush top with egg white; sprinkle with sugar; cut six 2 inch slits in top of pastry.
- Bake at 375 degrees for 40-50 minutes. The edges should be golden brown and the filling should start to bubble at the slits.
- While warm, drizzle with glaze. Cool on wire rack.
Yield: 24 bars