Apple Pie Bars
If you love apple pie as much as I do (who doesn’t?) here is your apple pie fix that is easier and faster than a standard pie... but just as tasty. - Jenny Jones
- 1 2/3 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/3 cup extra light olive oil (or canola)
- 1/3 cup low fat milk (I use 1% milk)
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 Tablespoons Minute Tapioca or flour
- 8 cups Granny Smith apples, peeled, cored & coarsely chopped (about 2 pounds)
- Preheat oven to 375° F.
- Combine flour, sugar, & salt in a bowl.
- Add oil & milk all at once, stirring with a fork, then divide into two solid halves.
- Roll one half between 2 sheets of floured wax paper to about an 8" square and set aside.
- Pat the other half into the bottom of an 8x8-inch ungreased square pan. (or you can roll it between wax paper first and then place it in the bottom of the pan, patting it to edges)
- Combine sugar, spices, and tapioca in a large bowl.
- Add apples, combining well.
- Place into pan and top with second crust. Patch if needed but a few openings are okay.
- Poke a few holes in top crust with a knife, brush with milk and sprinkle with 2 tsp sugar.
- Bake about 50 minutes until top is golden. Cool. Cut into bars.