Apple pie bars

If you live in the Midwest, you know that fall is an elusive season. We typically go from sweltering heat to full-blown snow in just a matter of weeks, but this year has been different. We’ve had weeks of temps in the 70s (even the 80s!), and it has been perfect for hanging out at the apple orchard on the weekends.

I’ve had freshly picked apples rolling around on my counter tops for weeks which, seemed to me, the perfect excuse to make an apple dessert.

I love apple pie, but we keep a gluten-free kitchen, and if you have ever tried to make a gluten-free pie crust, you know the struggle is real. Last fall I spent days—DAYS—in my kitchen trying to roll out a pie crust. Though every variation tasted delicious, none of them would hold their shape. The all turned into a crumbly, albeit delectable, mess.

So, this year I have decided to bypass the crust altogether.

Enter Apple Pie Bars.

They have all the taste of an apple pie in a fun bar shape. They are perfect for feeding a crowd and taste divine when served warm over vanilla ice cream. Just look at these gooey layers:

The shortbread crust provides the perfect crunchy, buttery complement to the chewy cinnamon apples. This recipe is adapted from Ina Garten’s, so you know it’s good.

Ingredients:

For the crust:

1 lb. (4 sticks) unsalted butter at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 tsp. pure vanilla extract
4 cups all-purpose flour (or gluten-free all purpose flour)
1 1/2 tsp. salt
1/2 cups chopped walnuts or pecans
1 tsp. ground cinnamon

For the apple filling:

3 lbs. apples (about 6 large), peeled, quartered, cored and sliced about 1/8 in. thick
2 Tbsp. lemon juice
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
4 Tbsp. (1/2 stick) unsalted butter

Directions:

For the crust:

Preheat oven to 375 degrees.
To make the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer with the padded attachment. Beat on medium speed until light and creamy (about 2 minutes).
Sift the flour and salt together (or put them in a small bowl and stir with a whisk), and with the mixer on low, slowly add to the butter and sugar mixture. Beat until combined.
Put two-thirds of the dough in a greased 9 x 13-inch baking pan, and press it on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes, then bake for 18-20 minutes until the crust is golden brown. Set aside to cool.
Put the mixing bowl with the remaining dough back on the mixer. Add walnuts/pecans and cinnamon on low speed to combine. Set aside.

For the filling:

Reduce the oven to 350 degrees.
Combine the apples and lemon juice in a large bowl. Add the granulated sugar, cinnamon, and nutmeg. Mix well.
Melt the butter in a large (10-inch diameter) pot. Add the apples, and simmer over medium to medium-low heat, stirring often, for 12-15 minutes, until the apples are tender.
Spread the apples evenly over the crust, leaving a 1/2-inch border.
Pinch pieces of the remaining dough with your fingers and drop them evenly on top of the apples. Bake for 25-30 minutes, until the topping is browned.
Cool completely and cut into bars.

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