Dutch Apple Pie Bars Recipes

DUTCH APPLE PIE BARS

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine flour and salt. Cut shortening into flour until mixture resembles pea-sized crumbles. Work in cold water until a loose (but not too dry or too moist) pastry dough forms. Into a 10 x 13 inch baking pan lined with parchment paper, press into a 10 x 13 inch baking pan (small cookie sheet).
• Combine apples, flour, sugar, cinnamon and lemon juice until thoroughly coated. Arrange in a thin, even layer atop pastry dough.
• Combine flour, brown sugar and cinnamon. Cut in butter until a crumbly texture forms. Sprinkle atop apples.
• Bake for 30-45 minutes or until apples are tender, and the crust and topping are lightly browned.

DUTCH APPLE PIE BARS

Steps:

• Preheat oven to 425°; lightly grease a 13x9 inch pan.
• Crust: in a mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter.
• Drizzle the beaten egg over the mixture; toss lightly to combine.
• Add the ice water 1 tablespoons at a time, stirring gently until the dough starts to clump together; grab a fistful; if it sticks together easily, you have added enough water.
• Roll the dough into a generous rectangle to fit your pan.
• Place the dough in the pan; prick it all over with a fork; bake it for 10-12 minutes, until it is set and barely starting to harden.
• Filling: in a bowl, whisk the flour, sugar, spices, and salt together; add in the apples, tossing to coat.
• Stir in the vanilla, then the cream; spread the filling over the crust.
• Topping: in a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
• In another bowl, combine the melted butter and extracts; pout over the flour mixture.
• Stir until the butter is absorbed and the mixture forms fairly even crumbs; sprinkle over the filling.
• Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
• Remove from oven and cool on a rack; let them cool to lukewarm before cutting.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.