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Topic: Sharing a recipe - apple pie bars, though it could be called a torte  (Read 1009 times)
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« on: November 13, 2008 04:48:14 AM »

This got passed to me the other day and I made it.  It is quite tasty, and pretty simple.  The base/crust is like a brown sugar shortbread, and it has a nice apply taste to it, and very buttery tasting, though there really is not  a lot of butter.  I don't have a pic of it, most of it is gone now.  A good recipe for people who can't have eggs.

Makes about 16 wedges or squares.

For the base and Struesel.

2 cups all purpose flour
3/4 cup packed brown sugar
3/4 tsp cinnamon
1/2 tsp salt
6 tbsp cold unsalted butter
3 tbsp milk
3 tbsp unsalted butter

For the apple filling

3 1/2 cups Granny Smith apples peeled cored diced
1/3 cup sugar
1/4 cup heavy cream
1 tbsp all purpose flour
1 tsp vanilla extract
1/4 tsp ground cinnamon
pinch of salt

Preheat oven to 350 degrees; coat a 10 inch spring form pan with removeable bottom with nonstick spray.

Combine 2 cups flour, brown sugar, cinnamon, and salt for the base and struesel mixture in a bowl. Transfer 3/4 cup of the mixture to a second bowl; set aside for the struesel.

Cut 6 tbsp cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers. Mix until clumps form.

Pat mixture evenly into prepared pan, using measuring cup to tamp down dough. Bake for 15 - 20 minutes, or until set and golden at the edges.

Stir melted butter into the reserved struesel mixture until sandy; set aside.

Toss all ingredients for the filling together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.

Sprinkle apples with the struesel topping, and bake until apples are soft and struesel is golden, 30 - 40 minutes. Cool bars for at least 30 minutes before removing the side of the pan and cutting into wedges. Store bars at room temperature or chill.

The recipe actually says do not freeze and do not double, just FYI.


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« Reply #1 on: November 17, 2008 11:08:40 AM »

This looks real good.  I think I'll give it a try if I can get enough apples together.  (For some strange reason they disappear quickly no matter how many we buy)
Do you think I can cut down a little on the sugars or will that ruin the recipe?
Thanks for sharing this.
« Reply #2 on: November 18, 2008 02:23:33 AM »

this sounds like something we have at our restaurant - when we sampled it everyone went nuts for it. *yuMMMMM*

for some reason, when i'm doing NaNoWriMo, i bake. i already have brownies and sugar cookies, so this is up next! thanks.
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« Reply #3 on: November 19, 2008 07:50:01 PM »

Sounds simple and delicious. I wonder why you can't double the recipe? If you use two pans I don't see what could go wrong. Anyways, thanks for sharing. I will try this one day.

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« Reply #4 on: November 22, 2008 03:11:16 PM »

ooh I have everything on hand and I just bought 10 lbs of granny's! They're the only apple I like and bc of their sharpness rarely are called for in a recipe (at least any i've come across) so I usually just sub 1/2 red and 1/2 green when I make a pie or something.


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