Apple Pie Bars
These apple pie bars have a lot going for them. Of course they taste good. But where they really excel is in the speed and ease department.
FOR THE BASE & STREUSEL —
FOR THE APPLE FILLING —
As you make the bars, keep a couple of things in mind: First, start with chilled butter, or you’ll end up with a sticky mess cutting it into the dry ingredients. And second, if you don’t have a springform pan, don’t worry. This recipe can just as easily be baked in a 10" fluted tart pan with a removeable bottom or a 9" square pan.
Preheat oven to 350°; coat a 10-inch springform pan with removeable bottom with nonstick spray.
Combine 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixture in a bowl. Transfer 3/4 cup of the mixture to a second bowl; set aside for the topping.
Cut 6 Tbsp. cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers. Mix until clumps form. Pat the mixture evenly into the prepared pan, using a measuring cup to “tamp” down the dough. Bake for 15–20 minutes, or until set and golden at the edges.
Stir melted butter into the reserved streusel 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 streusel topping, and bake until apples are soft and streusel 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.
Cut cold butter into flour with a pastry blender until butter is broken down into pea-sized pieces.
Pat the dough down with a measuring cup until evenly flat.
Arrange apple filling evenly over the entire baked crust to cover.
Sprinkle apple filling with streusel topping and bake until golden brown.