DUTCH APPLE PIE BARS

Dutch Apple Pie Bars image

Provided by ratherbeswimmin

Categories Bar Cookie

Time 2h2m

Yield 24 bars

Number Of Ingredients 20

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1 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1/2 cup unsalted butter
1 large egg, beaten
2 tablespoons ice water
2 tablespoons unbleached all-purpose flour
1/2-3/4 cup sugar (depends on tartness of apples and personal preference)
nutmeg (a pinch)
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 -6 cups peeled cored diced apples (Granny Smith)
2 teaspoons vanilla extract
1/2 cup heavy cream
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract

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.