Apple pie bars have all the flavor of apple pie, but with two layers of tender shortbread crust and a sweet icing drizzle.
Instructions
1
Make the dough
2
In a large bowl, whisk together the all-purpose flour, salt and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water. Gradually add the egg mixture to the flour mixture, tossing with a fork until the dough forms a ball. Divide the dough in half, wrapping each portion in storage wrap, and refrigerate the dough for 30 minutes. Editor’s Tip: Refrigerating the dough solidifies the fat gives the flour time to hydrate, making it flaky and tender.
3
Form the bottom crust
4
Roll out one portion of dough between 2 large sheets of waxed paper into a 17x12-inch rectangle. Transfer the dough to an ungreased 15x10x1-inch baking pan. Press the crust onto the bottom and up the sides of the pan, and trim the dough so that it's even with the top edge.
5
Make the filling
6
Preheat the oven to 375°F. In a large bowl, toss the finely chopped apples with the sugar, all-purpose flour, cinnamon and nutmeg. Spread the apple pie filling into the crust.
7
Add the top dough
8
Roll out the remaining dough to fit the top of the pan. Carefully place the dough over the filling. Brush the dough edges with water or milk, then pinch the edges to seal. Use a paring knife to cut slits in the top so steam can escape.
9
Bake the apple pie bars until the crust is golden brown, 45 to 50 minutes. Cool them completely on a wire rack. Editor’s Tip: Don’t move on to the next step until the bars are completely cool, or the glaze will soak into the crust instead of setting into a pretty drizzle pattern.
10
Add the glaze and serve
11
In a small bowl, whisk together the confectioners’ sugar, milk and lemon juice until they're smooth. Drizzle the glaze over the bars in a pattern of your choosing. Slice and serve the bars warm or at room temperature.
