Thursday, September 1, 2011

Apple Slice Bars

With fall just a few weeks away, I'm already getting anxious about making a few pies. My list of various kinds to make is continually growing but the first pie will most definitely be an apple pie. It's a classic pie flavor with so many variations. But until the fall comes, these Apple Slice Bars will hold me over. This is a recipe that was shared by a foodie friend of mine, Al. It's pretty much a pie baked in a 9 x 13 inch pan and sliced in bars. Even though it's not a traditional pie, it definitely was a hit at our recent Low Country Boil. Sliced fresh apples sweetly seasoned with cinnamon sugar are sandwiched in between buttery pie crusts. However, there's a little trick to keep the bottom crust crisp!...

I've made this recipe a few times now and loved it each time. Aside from apples, I've made one using fresh peaches, pears and even blueberries. It's super easy and the neat trick that I learned was topping the bottom pie crust with panko breadcrumbs before filling. The panko absorbs any juices from the fruit filling, resulting in a crisp bottom - no more soggy pies! I loved this trick and will be applying it many more times with the pies I make in the future.

Apple Slice Bars
 recipe from foodie friend, Al

1 cup Panko bread crumbs or crushed cornflakes
8 cups peeled, cored and sliced Granny Smith apples (about 6 large or 8 medium) tossed with two TB lemon juice
1 cup sugar mixed with 1 to 2 tsp cinnamon
½ tsp freshly ground nutmeg

2 TB butter

Egg wash
1 package refrigerated pie crust doughs (2 crusts) - can use homemade too



Glaze:

1 ½ cups powdered sugar

2 to 3 TB milk


Preheat oven to 350°.

Divide pie crust dough into 2 pieces on a ratio of 6 to 4. Roll out the larger of the two pieces into a rectangle about 11" x 15". Place in a 9" x 13" cake pan. Push the pastry up the sides of the pan a bit to make a shallow container for the apples.

Spread the bread crumbs over the pastry.

Spread the apples over the bread crumbs and sprinkle the cinnamon sugar and the nutmeg over the top. Cut the butter into small pieces and dot over the top.

Roll the remaining piece of pie dough into a 9" x 13" rectangle and cover the apples. Brush with egg wash.

Slash the crust 6 or 8 times to allow steam to escape. Bake for 60 to 65 minutes until crust is golden brown.

Remove from oven and allow to cool completely while you prepare the glaze.

C
ombine the glaze ingredients and stir until smooth. It should be thick but pourable. Adjust the ingredients to achieve the consistency you need. Pour over pastry.

Allow the icing to set before serving.