Saturday, January 12, 2013

Apple Bars

Apple bars can be a bit tedious to make, but they are well worth the effort. It seems to be a fact that the more ooey, gooey, and difficult a crust is to roll out, the better it will be. Apple bars are sort of like a half bakers sheet of apple pie...but better. The apple to crust ratio is what makes this dessert so much tastier than traditional apple pie. 

Here's what you need:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg, divided use
1 cup butter
1-2 handfuls of Wheaties type cereal, crushed
6 to 8 tart green apples
1 1/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
4 tablespoons all-purpose flour
Granulated sugar for sprinkling 

Minus the Wheaties cereal...oops...

Combine 2 1/2 cups of flour, butter, and salt with a pastry blender. 

Separate egg; set aside egg white at room temperature. Put egg yolk into a measuring cup and fill with milk to measure 2/3 cup.  

Pour into the flour mixture and mix well.

Divide the dough in half and roll out on a lightly floured surface to fit a baking sheet with edges. Crush Wheaties with your hands and sprinkle over the bottom crust. Save the other half of the dough for the top crust. 

Peel, core and slice apples into bite sizes pieces. Arrange slices in side by side rows on unbaked bottom crust to make 1/2-inch layer. 

Combine sugar, salt, cinnamon and 4 tablespoons flour, mixing well. Sprinkle the sugar mixture over the apples

Roll out the top crust and place over apple slices. Pinch and seal the edges.

Beat the egg white until stiff and spread over the top of crust. The egg whites are stiff when soft peaks can be formed. When I pulled the mixer beaters out, these are the peaks they created: 

Sprinkle 1 to 2 tablespoons sugar over egg white. Add a few slits for venting, and it's ready to bake!

Bake at 450* (230*C) for 10 minutes. Reduce to 400*F (205*C) and bake about 20 to 25 minutes or until golden brown. Cool and cut into 2 1/2-inch bars.