Apple Pie Bars Recipe

• Level: Intermediate
• Yield: 12 bars
• Nutritional Information Per Serving (1 of 12 servings): Calories 657, Total Fat 38 g, Saturated Fat 22 g, Carbohydrates 74 g, Dietary Fiber 5 g, Sugar 37 g, Protein 6 g, Cholesterol 91 mg, Sodium 246 mg
• Total Time: 2 hours (includes chilling time)
• Active Time: 50 minutes

Ingredients

For the Crust:

• 1 pound (4 sticks) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, loosely packed
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon

For the Apple Filling:

• 1 1/2 pounds Granny Smith apples, peeled, cored, quartered, and sliced about 1/8 inch thick (about 3 large apples)
• 1 1/2 pounds Golden Delicious apples, peeled, cored, quartered, and sliced about 1/8 inch thick (about 3 large apples)
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 tablespoons (1/2 stick) unsalted butter

Instructions

1. Preheat your oven to 375F and get ready to create these irresistible apple bars that will fill your kitchen with warm, cozy aromas.
2. For the crust, beat the softened butter, granulated sugar, brown sugar, and vanilla in an electric mixer with paddle attachment on medium speed until light and creamy, about 2 minutes. Sift flour and salt together, then mix into the butter on low speed until just combined.
3. Drop two-thirds of the dough into a parchment-lined 9 x 13-inch baking dish. Press evenly along the bottom and halfway up the sides with floured hands. Chill for 20 minutes, then bake 18-20 minutes until golden. Cool completely.
4. Mix remaining dough with walnuts and cinnamon on low speed. Set aside. Reduce oven to 350F.
5. For the filling, toss sliced Granny Smith and Golden Delicious apples with lemon juice, sugar, cinnamon, and nutmeg. Melt butter in a large saucepan, add apples, and cook over medium-low heat, stirring often, 12-15 minutes until softened and liquid evaporates.
6. Spread apples over cooled crust, leaving a 1/2-inch border. Scatter walnut dough pieces evenly on topthey won't fully cover, letting fruity goodness peek through.
7. Bake 25-30 minutes until topping is beautifully browned. Cool fully, then slice into 12 heavenly bars. Ina Garten's pro tip: Line the pan with parchment for effortless release!

Originally published in Cooking for Jeffrey, copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.