Since much of what I bake is seasonal, I'm going to share some of my favorite recipes here as their season is upon us. Fall... APPLES! This recipe is a family favorite, and as you can see from the cookbook, it's a well-used recipe. If I have nice round unbruised apples, I have an added bonus of being able to use my handy-dandy Pampered Chef apple peeler/corer/slicer. That's always fun. :) As far as apples are concerned, I usually use Granny Smith or Haralson for baking. For a list of common Minnesota apples and their best uses, click here. I hope you enjoy these as much as my family and friends do!
Apple Bars
2 1/2 c. flour
1 t. salt
2 T. sugar
1 c. shortening
1 egg + milk to make 2/3 c.
6 c. apples (peeled and diced)
1 c. sugar
1/3 c. flour
1 t. cinnamon
1 c. powdered sugar
2 T. hot water
Crust: Combine 2 1/2 c. flour, salt and 2 T. sugar in a bowl. Cut in shortening with a pastry blender. Beat egg in measuring cup and add milk to make 2/3 c. Mix well. Stir into flour mixture. Divide crust mixture into two piles, one slightly larger than the other. Take the larger pile of crust and pat it into the bottom and up the sides of a 15.5 x 10.5 inch baking pan (I like to use the Pampered Chef bar pan). Add a little flour if needed to get it to not stick to your fingers. Reserve the other pile of crust mixture for the top crust.
Apple Filling: Mix sugar, 1/3 c. flour and cinnamon. Add apples and stir to coat the apples. Dump the apples onto the bottom crust.
Top Crust: Divide the remaining crust mixture into two equal amounts. Lightly flour your counter and roll one of the pieces into a rectangle that will cover half the pan. I usually hold the pan next to it to check that the size is right. Carefully fold it into thirds to make it easier to pick up and place it on the apple filling, unfolding it so it covers half the pan. Do the same for the other amount of crust mixture. There will be a seam down the middle of the crust, but no one will care. Trust me. :)
Baking: Bake in a 350 degree oven for about 30 minutes, or until the crust is a little golden. Cool completely.
Frosting: Combine powdered sugar and half the hot water. Stir it up really well so there's no lumps. Add just enough of the rest of the water so it will pour off a spoon, but keep it pretty thick. Drizzle it over the top of the cooled apple bars.
Enjoy!
Click here for a printer-friendly version of the recipe. :)
