Ina Garten's Apple Pie Bars

 

These apple pie bars are so delicious (especially the shortbread crust) and not too difficult to make. Lessons learned: remember to use 2/3 of the dough for the crust and 1/3 as topping. I accidentally mixed the cinnamon and walnuts into the crust dough but I thought that turned out fine. I just added ½ teaspoon more cinnamon and more chopped walnuts to the dough with the topping. I was able to cover most of the top with the leftover 1/3 dough. I did not do the step to cook the apples and instead baked this for 35 min. I also did not line the glass 9x13 pan with parchment paper.

 Here is what I did:

1.       Made crust: combined butter, sugar, vanilla, flour, salt, cinnamon and walnuts

2.       Sprayed 9 x 13 glass dish with cooking spray

3.       Covered the glass dish with 2/3 dough, all of the pan and I had enough dough to cover all sides as well. Put in fridge for 20 min. Then baked at 20 min at 375.

4.       Reduce oven temp to 350.

5.       Made apple pie filling: chopped 3 large granny smith and 3 large golden delicious apples. I liked the chopped apple pieces instead of wedges. Combined with lemon juice, sugar, cinnamon, and butter. Place in pan

6.       Added ½ teaspoon cinnamon and more chopped walnuts to the dough for topping. Put small pieces of the dough on top. I was able to cover almost the entire top with the remaining dough.

7.       Baked at 350 for 35 min. (I put a pan underneath the glass dish in case it might spill over, but it did not).

 

Barefoot Contessa | Apple Pie Bars | Recipes

INGREDIENTS

For the Crust

1 pound (4 sticks) unsalted butter, at room temperature

¾ cup granulated sugar

½ cup light brown sugar, lightly packed

2 teaspoons pure vanilla extract

4 cups all-purpose flour

1½ teaspoons kosher salt

½ cup chopped walnuts

1 teaspoon ground cinnamon

 

For the Apple Filling

1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)

1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)

2 tablespoons freshly squeezed lemon juice

¼ cup granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 tablespoons (½ stick) unsalted butter

 

DIRECTIONS

Preheat the oven to 375 degrees.

 

For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.

 

Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.

 

Reduce the oven to 350 degrees.

 

For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.

 

Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.