Apple Pie Bars

 🍎🍏🍎Apple Pie Bars 🍎🍏🍎

This way you don’t have to have a big huge piece of pie when they’re all cur into bars the sizes that you like. I used pecans instead of walnuts but you can use pretty much any nut that you like or any nut that you’re not allergic to. I’m sure it will still come out in the crust also I added dried cranberries “Craisins”instead of using 4 apples as I was out of apples at the time. I used three apples peeled, cored and sliced  then added about a half a cup to a cup of Craisins. Gives at the Christmas feeling. 

I mixed all the filling




ingredients including the cornstarch and everything into a dish and then I refrigerate it overnight so I could have that part done the day before. 

Recipe by Ina Garten I just made a few little adjustments to the recipe


Ingredients

  • 1 cup (2 sticks)butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 1 teaspoon pure vanilla ( if using extract 2tsp)
  • 2 cups all-purpose flour
  • 1/3 cup finely chopped pecans (any nuts you would use during the holidays)
  • 2 teaspoon ground Vietnamese cinnamon


  • Filling
  • 3 peeled, cored and cut into 1/4 inch slices
  • 1/2-1 cup of dried cranberries 
  • 1 tablespoon fresh lemon juice ( if you don’t have fresh use a really good Italian 🍋  juice)
  • 3 tablespoons granulated sugar
  • 1.5 teaspoons ground Vietnamese cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons butter
  • 1 teaspoon cornstarch



Instructions

  1. Preheat the oven to 375 degrees. Prepare a non-stick 9x9 square baking pan by lining it with parchment long enough to hang over two edges of the pan. This will make removing the bars from the pan very easy!
  2. For the crust, using a stand mixer fitted with the paddle attachment or a hand mixer, place butter, sugars and vanilla in the bowl and beat on medium speed for 2 minutes, or until lightened in color and creamy. Whisk together flour, cinnamon and slowly add to the butter-sugar mixture, with the mixer on low speed. Beat until just combined. Scatter two-thirds of the dough into prepared baking pan and press down lightly so that it covers the bottom. Reserve the remaining 1/3 dough for topping. Refrigerate pan for 20 minutes and then remove from fridge and bake for 18 to 20 minutes, until the crust is golden brown. Set aside to cool
  3. Melt the butter in a large, heavy pot and then add the apples, lemon juice, sugar, cinnamon and nutmeg. Cook on medium-low heat, stirring often, for about 15 minutes. The apples will be tender and most of the liquid will have evaporated. Add the cornstarch in the last minute of cooking and stir until thickened. Remove apples from heat and spread evenly over the baked crust, leaving a 1/2-inch border.
  4. Spread remaining dough with your fingers and scatter evenly on top of the apples (they will not be covered completely). Bake for 25 to 30 minutes, until the topping is browned. Cool, lift out of pan using parchment handles and cut into bars.




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