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 vegetable oil (I use avocado oil)
- 1/3 cup milk (low fat or whole milk)
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 Tablespoons flour or Minute Tapioca
- 8 cups (2 pounds) Granny Smith apples, peeled, cored & cut into large 1-inch chunks.
- Preheat oven to 375° F.
- Combine flour, sugar, & salt in a bowl.
- Add oil & milk all at once, stirring with a fork. By hand, divide dough in half and shape each half into a smooth mound.
- Roll one mound between 2 sheets of floured wax paper to about an 8" square and set aside.
- Between 2 more sheets of wax paper, roll the other mound into a 9-inch square and transfer to the bottom of an 8x8-inch ungreased or parchment paper lined square pan, pressing some crust up the sides. (or you can press the mound of dough into the pan, by hand.)
- Combine sugar, spices, and flour or 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.
- Brush with milk and sprinkle with 2 tsp. sugar. Poke about 9 holes in top crust with a sharp knife, .
- Bake about 50 minutes until top is golden. Cool. Cut into bars.