And speaking of sharing, below you will find photos of the cake and desserts, followed by the recipe for apple pie bars, one that I requested from my BFF Sue Valenti. This is her recipe, word for word, with no changes. Sue grew up in the UP of Michigan, where "bars" are a favorite dessert. There are all kinds. But her recipe for apple pie bars is one of her specialties! I found a number of variations on-line as well. (Here's another version, from Taste of Home - interesting to see the regional differences.)
Sue and I worked side-by-side for a few years, and became very fast, and life-long, friends. She retired from Skidmore College three years ago, but we still have lunch together at least once a week, and dinner once in a while. She and her husband Pete are terrific people, and I love their kids. They are like a second family to me, and I am so glad to have them in my life. So thank you, Sue, for sharing your best recipes with me, but more, your time and friendship.
|Apple Pie Bars, Brownies with and without nuts, assorted cupcakes, petit fours|
|Congratulations to Pam and Joe!|
APPLE PIE BARS
3 cups flour
1 1/2 cups butter or margarine (not shortening)
1 egg plus 1 egg yolk
1 1/2 tablespoons lemon juice
7 1/2 tablespoons cold water
Mix flour and butter like pie crust. Mix the egg, egg yolk, lemon juice and water in a separate bowl. Add liquid to the flour mixture and blend well with a fork ( the mixture will be quite moist, not dry like a pie crust). Roll out half of the dough and place in a jelly roll pan. Roll out the remaining half for the top. (This dough tends to rip easily because it is so rich, but it patches well and doesn't show.)
1 1/2 cups sugar
3 tablespoons flour
3 tablespoons tapioca
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
Peel and slice apples like you would for a pie. Combine dry ingredients and mix with the apples.
Place the apples onto the crust and distribute evenly. Place the top half of the crust on top of the apples and seal the edges (I usually have the bottom crust hang over the edge of the pan a bit and then fold that up onto the top of the top crust).
Bake at 375 degrees F for 30-35 minutes.
While still a little warm, frost with powdered sugar frosting. It will be like a heavy glaze.
Thanks for stopping by! I look forward to bringing you more recipes and stories about my baking, so come back again!