Apple Quark Pie Bars Recipes

Steps:

• 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 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 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 1/2-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.

Steps:

• Preheat the oven to 375 degrees F.
• 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-by-13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides (use a metal measuring cup to make the corners). 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 F.
• 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 1/2-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.
• To store the bars, cool them completely, wrap tightly and keep at room temperature for up to 2 days.

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-8-inch baking pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• Place the apples, walnuts, chopped and sliced almonds, flaxseed meal, puffs cereal, hemp seeds, protein powder, cinnamon, salt, rice syrup and maple syrup in a large bowl. Stir to combine and evenly coat. Transfer the apple mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the apple bar from the pan and cut evenly into 12 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

Steps:

• In a large bowl, combine flour, salt and baking powder.
• Cut in shortening until mixture resembles coarse crumbs.
• In a small bowl whisk 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.
• Roll out on portion of dough between 2 large sheets of waxed paper into a 17x12 inch rectangle.
• Transfer to an ungreased 15 x 10 x 1 inch baking pan.
• Press pastry onto the bottom and up the sides of pan,trim pastry even with top edge.
• In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg, spread over crust.
• Roll out remaining pastry to rift top of pan, place over filling.
• Trim edges, brush edges between pastry with water or milk, pinch to seal.
• Cut slits in top.
• Bake at 375F for 45-50 minutes or until golden brown.
• Cool on a wire rack.
• Combine glaze ingredients until smooth.
• Drizzle over bars before cutting.
• Makes about 2 dozen.

Steps:

• Make the crust and topping: Heat oven to 350 degrees. Line a 9-by-13-inch cake pan with foil with overhang on all sides. Lightly grease pan with softened butter.
• Pulse flour, sugar and salt in a food processor with the blade attachment to mix. Add butter and pulse until mixture resembles coarse sand. Put 1 1/2 cups in a medium bowl and mix in walnuts, cinnamon and cardamom. Squeeze with your hands to form a solid mass of dough. It's O.K. if a few bits fall off. Cover and refrigerate.
• Pour remaining mixture into prepared pan and spread in an even layer, then press into bottom of pan and 1/2 inch up the sides.
• Bake until golden brown and dry to the touch, 20 to 25 minutes. Cool on a wire rack. Raise oven temperature to 375 degrees.
• While crust bakes, make the filling: Toss all of the apples with the lemon juice in a large bowl. Melt butter in a large sauté pan set over medium-high heat. Stir in cinnamon, nutmeg and cardamom and sizzle for 15 seconds. Add apples and cook, stirring often, until just starting to soften, about 5 minutes. Add sugar and stir well. Cook, stirring occasionally, until all liquid releases from the apples then evaporates, 10 to 15 minutes. The mixture should be quite dry and the apples tender, but not sticking to the pan. Remove from heat and cool. (Tip: If you want your apples to cool quickly, spread them on a parchment-lined sheet pan and pop in the freezer for 5 to 7 minutes.)
• Spread apple filling evenly over crust and press down gently to get rid of any gaps between the apple slices. Uncover the reserved walnut mixture and break off pebble-sized pieces. Arrange pieces in a lattice or striped pattern over filling or scatter evenly on top.
• Bake until the topping is golden brown, 45 to 50 minutes. Cool completely in pan on a rack. To serve, lift apple pie bars out of pan and onto a large cutting board. Slide bars off foil, then cut into 6 even strips crosswise and 4 even strips lengthwise.

Steps:

• 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. , Roll out one portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto bottom and up sides of pan; trim even with top edge. , In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. Roll out remaining pastry to fit top of pan; place over filling. Brush edges with water or milk; pinch to seal. Cut slits in top. , Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars.

Steps:

• Preheat oven to 200°C.
• Line a 30 cm x 40 cm pan with parchment paper.
• Mix flour, sugar, baking powder, baking soda and vanilla sugar in a large bowl.
• Add melted butter and mix to combine.
• (If you are using vanilla extract instead of vanilla sugar, add it with the melted butter.).
• Transfer half of the dough into another bowl.
• Add eggs and buttermilk to one half of the dough and mix to combine.
• Pour this dough onto the prepared pan and spread evenly.
• To make filling: Lightly whip the eggs to break their structure.
• Add sugar, vanilla sugar, quark and lemon juice (and zest, if using), mix well.
• Pour the quark mixture on top of the dough in the pan.
• Peel, core and slice apples.
• Arrange apple slices on top of the quark layer, covering the whole pie.
• Sprinkle the reserved half of the dough on top of apple slices.
• Bake in the preheated oven for 30 minutes.

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

Steps:

• Heat oven to 400ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.
• Bake 35 to 40 min. or until golden brown. Cool 15 min.
• Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 4 cups flour, baking powder, and salt in a large bowl. Cut in shortening with a fork until coarse crumbs form.
• Whisk egg yolks, cold water, and lemon juice together in another bowl. Stir into flour mixture with a fork until dough comes together into a ball; divide in half. Roll out 1 half and press into the bottom of a 10x15-inch baking pan.
• Combine apples, sugar, 1/4 cup flour, and ground cinnamon in a bowl to make filling. Spread over dough in the pan.
• Roll out remaining dough and lay on top of filling. Brush with milk. Cut slits in the dough with a sharp knife.
• Bake in the preheated oven until golden brown, 45 to 50 minutes. Cool before cutting into 24 bars, at least 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. In medium bowl, combine flour and salt. Cut in butter until crumbly.
• With fork, stir in milk mixture until dough forms a ball. You may need to add a few teaspoons more of milk if dough is still too dry. Divide into halves.
• Roll out half of the dough, on lightly floured surface, into a 15x10-inch rectangle. Place on bottom of ungreased 15x10x1-inch jelly-roll pan.
• For Filling, sprinkle cereal over top of crust; layer apples over cereal. In small bowl, combine 1 cup granulated sugar, 1 1/2 teaspoons cinnamon and nutmeg. Sprinkle over apples.
• Roll remaining half of dough into a 15 1/2-10 1/2-inch rectangle; place over apples.
• In small bowl, beat egg white with fork until foamy; brush over top crust. In another small bowl, stir together 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top crust. Bake for 45 to 60 minutes or until lightly browned.
• For Glaze, in small bowl, stir together all glaze ingredients. Drizzle over top crust while still warm. Cut into bars.

Steps:

• Preheat oven to 350 degrees.
• CRUST:.
• In a large bowl, combine flour, sugar, salt, and baking soda.
• Cut-in 1 cup vegetable shortening.
• Separate the eggs.
• Place egg yolks in a one cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups.
• Blend the egg mixture into flour mixture until it reaches a dough consistency.
• Divide the dough in half.
• Roll out 1/2 of the dough to fit the bottom of the jelly roll pan. The crust will be very thin.
• FILLING:.
• Cover crust with crushed corn flakes.
• Cover corn flakes with prepared apple slices.
• In separate bowl, combine sugar and cinnamon.
• Sprinkle evenly over apple slices.
• Roll out the remaining dough and cover the apple mixture with it.
• The dough will be very thin.
• Beat remaining egg whites until they appear semi-stiff.
• Brush them onto the crust.
• Bake for 35 to 40 minutes.
• Remove from oven.
• GLAZE:.
• In a small bowl, combine powdered sugar and lemon juice for glaze.
• Blend until smooth.
• Adjust consistency (add lemon juice if too dry; add powdered sugar if too runny).
• Drizzle glaze over the top of the warm bars.
• Bars can be served warm or cold, and they freeze well, too.

Steps:

• Heat oven to 400 degrees F.
• Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
• Bake 35 to 40 min. or until golden brown.
• Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

Steps:

• Cream butter and sugar. Add beaten egg and mix well. Add vanilla.
• In a separate bowl combine flour, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples.
• Pour mixture into a greased 9 x 9 inch baking pan. Bake in a 350 degree oven for 30 minutes.
• For frosting: Bring brown sugar, butter and milk to a boil. Boil only 2 1/2 minutes. Remove from heat and add sifted powdered sugar while stirring. Cool slightly and spread on bars. Sprinkle chopped pecans on top.
• Cool completely and cut into bars. Store in air-tight container to retain moisture.
• Note: If you prefer sweeter, add 1/4 cup sugar to batter of bars, but remember the apple juice from the grated apples will provide some sweetness. We enjoy it as is because the carmel frosting is sweet. Also, we have had them with no frosting and just a sprinkling of powdered sugar on top. Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll 1 pie crust pastry onto a work surface; lightly roll with a rolling pin until crust is a 9x13-inch rectangle, cutting crust if needed. Press crust into the bottom of a 9x13-inch baking dish, placing leftover crust pieces in the corners.
• Whisk white sugar, flour, cinnamon, and nutmeg together in a large bowl. Toss Granny Smith apples and gala apples in sugar mixture until evenly coated. Spread apple mixture evenly over pie crust; pour remaining juices over apples.
• Roll the remaining pie crust to 9x13-inch rectangle and place over apple layer, folding edges over apples to completely cover.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes. Cool apple bars slightly, about 20 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until topping is smooth and desired consistency; drizzle over bars.