Dutch Apple Pie Bars Recipes

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 oven to 425°; lightly grease a 13x9 inch pan.
• Crust: in a mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter.
• Drizzle the beaten egg over the mixture; toss lightly to combine.
• Add the ice water 1 tablespoons at a time, stirring gently until the dough starts to clump together; grab a fistful; if it sticks together easily, you have added enough water.
• Roll the dough into a generous rectangle to fit your pan.
• Place the dough in the pan; prick it all over with a fork; bake it for 10-12 minutes, until it is set and barely starting to harden.
• Filling: in a bowl, whisk the flour, sugar, spices, and salt together; add in the apples, tossing to coat.
• Stir in the vanilla, then the cream; spread the filling over the crust.
• Topping: in a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
• In another bowl, combine the melted butter and extracts; pout over the flour mixture.
• Stir until the butter is absorbed and the mixture forms fairly even crumbs; sprinkle over the filling.
• Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
• Remove from oven and cool on a rack; let them cool to lukewarm before cutting.

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine flour and salt. Cut shortening into flour until mixture resembles pea-sized crumbles. Work in cold water until a loose (but not too dry or too moist) pastry dough forms. Into a 10 x 13 inch baking pan lined with parchment paper, press into a 10 x 13 inch baking pan (small cookie sheet).
• Combine apples, flour, sugar, cinnamon and lemon juice until thoroughly coated. Arrange in a thin, even layer atop pastry dough.
• Combine flour, brown sugar and cinnamon. Cut in butter until a crumbly texture forms. Sprinkle atop apples.
• Bake for 30-45 minutes or until apples are tender, and the crust and topping are lightly browned.

Steps:

• Preheat oven to 350.
• Mixe one cup flour and 1/3 cup sugar in mixing bowl.
• Cut in butter, using pastry blener or crisscrossing 2 knives, until crumbly.
• Press in ungreased square baking pan, 9 x9 inches.
• Bake 25 minutes.
• Mix 1/3 cup sugar, 2 tbsp flour and cinnamon in a small bowl.
• Stir in apples to coat.
• Spoon over baked layer.
• Sprinkle with crumb topping.
• Bake 35- 40 minutes or until topping is light brown and apples are tender.
• Cool completely.
• For bars cut into 4 x 4 rows.