Apple Pie Streusel Pie Bars

Apple Pie Streusel Bars

I love a good piece of apple pie, but sometimes I don’t want to mess with making a pie crust and such. I found this recipe that has a type of shortbread cookie crust, topped with perfectly spiced fresh apples, a bit of the crust on top and then a fabulous glaze on top.  It turned out marvelous!  Come on and give it a try.

Apple Streusel Bars

 Sweet Pastry –

Ingredients:

2 cups flour

1/2 cup granulated sugar

1/2 tsp. salt

1/2 tsp. baking powder

1 cup real butter (2 sticks), do yourself a favor and don’t skimp here, it’s not near as good with margarine or a butter substitute

1 egg, beaten well

Apple filling-

1/4 cup flour

1/2 cup granulated sugar

1  1/2 tsp. cinnamon pinch nutmeg

5 cups peeled, sliced baking apples (about 4 medium-large Granny Smith works well)

Glaze-

3/4 cup powdered sugar

1/2 tsp. vanilla

1-2 Tbl. milk  

Directions:

Preheat the oven to 350 degrees. Line a 9×13″ pan with parchment paper and coat with spray release.To prepare the crust, mix the flour, sugar, salt and baking power in a medium bowl.

Cut in the butter with a pastry cutter, or two knives,Until there are pea-sized crumbles.Gently mix in the beaten egg.

Gently pat about 2/3 of the crumb mixture onto the bottom of the dish and set aside.

To prepare the apple filling combine the flour, sugar and cinnamon in a small bowl. Toss with the peeled and sliced apples.Pour the apples onto the crust and arrange to be an even layer.Sprinkle the reserved crust mixture over the apples.Bake in preheated oven for 30-40 minutes. or until a toothpick stuck in the apples is soft, but still gives a bit of resistance; do not overcook.     Allow to cool completely To prepare the glaze, whisk together the powdered sugar, vanilla and a little bit of milk at at time to achieve desired consistency.Use a spoon to drizzle over the completely cooled pastry.  Allow the glaze to set up and harden.  Cut into bars and serve.  Keep leftovers chilled.Recipe adapted from Our Best Bites Recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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