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
Crust:
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.)
Filling:
10-14 apples
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.
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Thanks for stopping by! I look forward to bringing you more recipes and stories about my baking, so come back again!
These sound fantastic!
ReplyDeleteThey are, Teresa! People rave about them!
DeleteOk ,wonder women...just how do you fit all this in !! You truly amaze me!!. Everything looked perfect !! Apple pie bars are on my to bake list,which by the way, includes,just about anything you post. CKJ
ReplyDeleteThanks Cindy - I don't always have such busy baking days, just once in a while, but I do appreciate your kind words. Wonder Woman I am not, though I could use her super powers on weekends like this! Try the apple pie bars, you'll love them!
DeleteYour cake and dessert table goodies look gorgeous, Jeannie, especially the cake!!! Sue's bars look amazing! She made a beautiful contribution to the dessert table, too!! Sounded like a wonderful day...and I'm sure you're glad your week is over! ;)
ReplyDeleteThanks Carol! It was all worth the work when I saw how it came together. And I am very grateful to Sue for her recipe, and that's why I'm sharing it here. It's a bit of work but worth it. I used a short-cut apple cutter - it's a little contraption from Williams-Sonoma that dices fruits and veggies into large or small pieces. It saves a mountain of time! Just wish it peeled and cored as well, but that's another machine altogether, and one I might just have to get! I also used two types of apples -- Fuji and Gala -- always remembering that the best apple pies are a mixture of a variety of apples. I always bake on parchment paper, too. If I don't have parchment paper, I don't bake! :)
DeleteI have the same gadget...really like it! Save your money on the peeler/corer. I had an expensive one that even had two different size slicing attachments, and donated it to Kelly, hated it!! Prefer peeling and coring by hand...faster with less clean up!
DeleteI have a few of those flexible cutting boards. I love to peel and core on those, very convenient and no mess! I kind of get in the zone peeling apples, too. I try to cut one long ribbon of peel just to see if I can do it!
Deletethese bars look absolutely mouthwatering ! I can't wait to try them !!!! you are amazing !
ReplyDeleteThanks Debbie! Make them, you'll love them!
DeleteThey def look delicious and the recipe doesn't seem too daunting. These will be going into my rotation of 'must try' recipes!
ReplyDeleteI'm making them again today for a Mother's Day dessert. After all that effort, I think we should see what they taste like! I bet you'll love them, Di!
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