Apple Pie Bars are a scrumptious approach to have fun fall. So tasty with a touch of cinnamon, apple slices, and a buttery lattice crust, this Apple Slab Pie additionally feeds a crowd!
These Apple Squares will appease any pie lover, and it’s a scrumptious twist on the traditional double-crust apple pie/
Why You Should Make
- It’s the proper fall dessert!
- These apple bars will feed a crowd.
- Home made pie crust and candy, cinnamon-spiced apples? You can’t beat that combo!!
Simply days in the past it was sizzling and humid as I headed out to my morning yoga apply…however there was undoubtedly a nip within the air at the moment. Armed with simply my automobile keys, mat, and towel, I needed to buzz again inside for a jacket to heat my goose bump-covered naked arms.
The times have been rising shorter, a certain signal that autumn was on its method. To usher within the season, I all the time flip to apples and cinnamon…so I whipped up this pleasant pan of cinnamon apple squares for a neighborhood ‘Fall Crawl.”
The right way to Make
This apple slab pie recipe will simply feed a crowd. And apples and cinnamon are such a pleasant mixture, particularly when autumn arrives.
- Make the crust recipe, lower in half, wrap and chill.
- Peel, core, and slice the apples. Combine them with sugar, cinnamon, and many others.
- Preheat the oven to 400º.
- Roll one ball of dough giant sufficient to suit the underside of a jellyroll pan. Organize apples over dough.
- Roll out the second ball of dough and canopy apples with a single layer of crust or strips if you wish to make a lattice crust.
- Pinch edges to seal. Whisk egg whites and brush over the crust (provided that you don’t need to use the glaze).
- Lower vents in a number of locations if wanted. When you make a lattice topping, there’ll already be a lot of vents!
- Glaze with egg whites if desired. A sprinkle of coarse sugar is a pleasant contact, too.
- Bake till the crust is brown and the apples are tender.
- Make the powdered sugar glaze when you’d like (don’t sprinkle the crust with sugar if you wish to glaze).
- Serve heat or chilly.
Skilled Ideas
- That is an outdated recipe from my mother. I various it at the moment by making a lattice crust, however for years I topped it with a stable crust, like a big apple slab pie.
- Word that butter offers a beautiful taste to a pie crust. Shortening makes the dough simpler to work with and makes extra outlined edges.
- Make certain to make use of good pie apples. I like a mix of apples for the very best taste. If you should purchase native apples, ask the proprietors about their favourite pie apples.
- PRO-Tip: I’ll usually mix agency, tart Granny Smith apples with a number of candy, softer Golden Scrumptious apples. Utilizing a mix of baking apples offers a scrumptious depth of apple taste.
- I prefer to line up my apple slices in rows because it retains the filling degree. This makes it simpler to weave the lattice topping. Bear in mind, you’ll be able to all the time make a stable high crust, however be sure that so as to add a number of slits in order that the steam can launch because it’s baking.
- This apple slab pie is a lot simpler than baking up two apple pies, so it’s good when you’re making it for a gathering. Plus you continue to get all the identical delectable flavors.
Continuously Requested Questions
A slab pie is a pie baked in an rectangular, jelly-roll kind pan. There’s a backside crust, a filling, and a high crust. Good for a crowd, sq. slices are served as a substitute of the standard pie wedges.
It should maintain at room temperature for a day or two. However due to the fruit filling, the crust will finally soften. So to maintain it contemporary longer, retailer it within the fridge after a few days. Simply gently heat the slices earlier than serving.
These bars will freeze nicely if wrapped hermetic. Simply defrost in a single day within the fridge and rewarm to serve.
My mother’s recipe known as for Jonagolds, however I like a mix of Granny Smith and Golden Scrumptious apples. Any baking apple will work, but it surely’s good to make use of a couple of selection (candy and tart, tender and agency) to make a extra fascinating, extra flavorful filling.
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Components
Crust
- 4 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- ¾ cup shortening, lower into items
- 1 cup chilly butter, lower into items
- ¾ cup very chilly water
- Filling
- 6-8 cups peeled, cored, and sliced baking apples (Jonagold really helpful)
- 1 scant cup sugar
- ½ teaspoon cinnamon or to style
- 1 tablespoon flour
Non-compulsory toppings:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Scorching water
- OR
- 2 egg whites, whisked nicely
- Coarse or Sanding Sugar
Directions
- In a meals processor (or by hand), combine collectively the flour, salt, and sugar.
- Add shortening and butter and pulse (or lower) till it is crumbly (and resembles coarse cornmeal).
- Slowly add and pulse the water into the flour combination. Pulse till the combination comes collectively. Chances are you’ll not want all of the water.
- Divide dough into two balls, wrap in plastic, and refrigerate till chilly, about 2 hours.
- Make the filling by mixing apple slices, sugar, flour, and cinnamon.
- Preheat oven to 400º.
- Roll one ball of dough giant sufficient to suit the underside of a jellyroll pan. Organize apples over dough. Roll out the second ball of dough and canopy the apples. Pinch edges to seal.
- Whisk egg whites and brush over the crust (provided that you do not need to use the glaze). Lower vents in a number of locations.
- Alternatively, you’ll be able to lower strips of dough out of the rolled dough and apply a lattice topping.
- When you do not need to use the glaze, brush the crust with the egg whites and sprinkle with coarse sugar.
- Bake for 35 minutes or until the crust is brown and the apples are tender.
- To make the glaze, combine powdered sugar, vanilla and add sizzling water until you attain your required consistency. Drizzle or brush excessive crust.
- Serve heat or chilly.
Notes
Use a wide range of apples for the very best taste.
There are two choices for ending this slab pie. You may brush the highest crust with egg whites and sprinkle it with coarse sugar. Or you may make the glaze and drizzle or brush excessive crust.
Really useful Merchandise
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Diet Data:
Yield:
12
Serving Dimension:
1
Quantity Per Serving:
Energy: 540Whole Fats: 21gSaturated Fats: 9gTrans Fats: 0gUnsaturated Fats: 11gLdl cholesterol: 47mgSodium: 215mgCarbohydrates: 87gFiber: 8gSugar: 56gProtein: 5g
