Glazed Apple Slab Pie Bars

Glazed Apple Slab Pie Bars

In this world, there are the people who like crust and there are the people who don’t like crust.  I am one of those people that will purposely eat the filling of a pie first, JUST to eat the crust.  I love crust.  I especially love crust after it has been baked with some glorious filling.  The crust takes in the flavors and the sinful juices of the filling.  Oh my, this is making me hungry just thinking about it.  This Glazed Apple Slab Pie Bars are one of my favorites.  Can you guess why?  These bars do have a rockin’ good filling.  But with that little bit of filling comes A LOT of crust.  On top of that crust is a lemon flavored glaze.  I know pie crust lovers… these bars are to die for!  If you’re in the mood for sharing these glorious apple filled crust bars, these do feed a crowd.  Your crowd I might add will be really, really happy with you.  I can guarantee you will get asked for the recipe!  So go ahead, make this recipe, share the crust and the recipe!

Glazed Apple Slab Pie Bars
 
Author:
Ingredients
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup shortening
  • 4 egg yolks
  • 2 tablespoons lemon juice
  • 8 to 10 tablespoons cold water
  • FILLING:
  • 7 cups finely chopped peeled apples
  • 2 cups sugar
  • ¼ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • Dash ground nutmeg
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1 tablespoon lemon juice
Instructions
  1. In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
  2. Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
  3. In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top.
  4. Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield: about 2 dozen.

Adapted from Taste of Home

The recipe is linked to:

The Country Cook, Made From PinterestThe Best Blog RecipesSix Sisters Stuff, The Recipe CriticCookin’ Mimi

 


Comments

  1. Rebecca @ Dorm Room Baker says

    I totally agree! My mom used to get mad at me when I was a kid because whenever she’d leave leftover pie in the fridge I would break the crust off from around the edges of the pie haha. That being said, double the crust is perfect for me, especially with just the right amount of apple filling! Definitely pinning.

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