Apple Pie Bars

It seems that every once in awhile there is a “food trend” that really sweeps the food world and just so happens, this time, it is one I am interested in – apple pie bars! I developed a recipe awhile back for pecan pie bars and they were a hit, so I figured, why not dabble in the apple pie bar world? I love my apple pies with streusel on the top, so naturally my apple pie bars have a lot of streusel! These are best made the night before serving because they need to be chilled in the refrigerator for several hours. Use whatever apple variety you wish but, for these, I did Macintosh. They are flavorful, firm and crisp.

Apple Pie Bars

For the crust…
1 stick unsalted butter, melted
1/4 cup white granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 cup white all-purpose flour

For the apple pie filling…
2 large apples, peeled, cored and sliced thin
2 tablespoons white all-purpose flour
2 tablespoons white granulated sugar
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt

For the topping…
1/2 cup quick cooking oats
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 cup white all-purpose flour
4 tablespoons unsalted butter, cold
4 tablespoons unsalted butter, melted

Start by preheating your oven to 300 degrees F. Line a 9×9-inch square baking pan with aluminum foil and spray with non-stick cooking spray.

Make the crust. In a large bowl combine the melted unsalted butter, white granulated sugar, pure vanilla extract and salt. Combine well. Add in the white all-purpose flour and stir until a dough forms. Press the dough evenly into the prepared baking pan and bake in preheated oven for 18 minutes.

Remove and allow to cool slightly.

Make the filling by combining the prepared apples, white all-purpose flour, white granulated sugar, light brown sugar, ground cinnamon and salt. Sit aside for a few minutes while you prepare the topping.

To make the topping, combine the quick oats, light brown sugar, ground cinnamon and white all-purpose flour. Cut the cold butter into cubes and add to the mixture. Using clean hands, combine together until the mixture resembles rocky sand.

Place the apple pie mixture evenly into the prepared crust. Try to place the apples into a single layer. This will take a little time but can easily be accomplished.

Next, top evenly with the topping mixture. Drizzle over the melted butter.

Place in preheated oven for 35 minutes. Remove and allow to cool at room temperature. Once cool, cover with aluminum foil and refrigerate for at least 6 hours. When ready to serve, lift bars out of the pan using the aluminum foil and cut.

Enjoy!

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Chew This! Cinnamon Roll Apple Pie

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column is all about “Cinnamon Roll Apple Pie” and it is FABULOUS! It was a joy and nothing short of pure pleasure to develop this recipe! I must have made this countless times and my recipe testers were always happy to try a sample. This pie uses cinnamon rolls straight from the refrigerated section and even utilizes the frosting that comes with each! No need to make a pie crust, the cinnamon rolls are the bottom AND top crust! Fabulous, right!? The cinnamon and maple filled apple mixture pairs perfectly with the cinnamon rolls and warm vanilla frosting. I am highly recommending you serve this at your Thanksgiving table! People will beg for the recipe and countless memories will be made! This is so simple, why not serve two?

Also my “Ask and Answer” feature contains my recipe for “Drop Biscuits”! These are so simple and so easy AND can be quickly transformed into dumplings for chicken and dumplings, beef and dumplings, turkey and dumplings, in NO TIME flat!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Cinnamon Roll Apple Pie

http://m.thecouriertimes.com/mobile/neighbors/neighbors_features/article_1696be95-4d70-5191-953c-6b9dbf34d011.html

Enjoy! 

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Chew This – Comedy of Errors Apple Pie

So excited to share today’s “CHEW THIS” column feature for “The Courier-Times”…

Comedy of Errors Apple Pie Chew This Blaise Doubman

Comedy of Errors Apple Pie

http://www.thecouriertimes.com/neighbors/article_9e22046c-9b43-11e4-a41c-bf02fe0a345f.html

I am SO excited to share this recipe with everyone – as well as the story that goes along with it! I hope you all enjoy! Email me at blaisethebaker@gmail.com and let me know what you think.

CORNFLAKES are the secret ingredient! Yep – you read that right… Click on the link above.

Blaise

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