Apple Pie Bars

This is a “wow” dessert recipe. Actually, it’s a double wow! And frankly, it ought to be because I’ll tell you right now- these Apple Pie bars require a notable amount of time to make, and a decent amount of love, but the pay off is big in the end because they are simply awesome! 

The first time I made these amazing bites of deliciousness, I individually wrapped a few and dropped them off to a few friends for them to try and give me feedback. One friend came back and said “The only feedback I have for you is MAKE MORE!”

Apple Pie Bars

It all starts with a savory shortbread crust. I don’t care what anyone says, no one can resist a buttery, soft, salty shortbread anything. The shortbread crust is then topped with perfectly sliced tart apples and then finished with a delicious crumble. The layers of savory, salty, tart, and sweet guarantee a truly exceptional apple dessert.

I am not going to lie to you! It takes a couple of hours to assemble these Apple Pie bars, but you get 9 large or 12 small portions and they will stay good for a day or two, but no more. (They would never last longer than that anyway- you’ll want to eat the entire batch.) My recommendation is to make sure you buy all your ingredients the day or two before so you have everything on hand for when you decide to get started. Then, pick out a great album and put that apron on- you’re going to be here for a while. But I promise you, it will be worth it!

The Recipe

Apple Pie Bars
Prep Time
1 hr
Cook Time
1 hr
 
Course: Dessert
Cuisine: American
Keyword: apple pie
Ingredients
  • 1 1/2 pounds Granny Smith apples peeled, quartered, cored, and sliced 1/8 inch thick (about 3 large)
  • 1 1/2 pounds Golden Delicious apples peeled, quartered, cored, and sliced 1/8 inch thick (about 3 large)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons 1/2 stick unsalted butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and 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 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
apple crostata

Apple pie is undeniably the most popular and most delicious of all American pie desserts. However, this Apple Crostata has replaced Apple Pie in my kitchen. It is so much easier to make and loaded with wonderful, should warming flavors. My favorite thing about this dish is the slow roasted flavor of the apples.  Because the it’s an open faced pie, the apple is exposed to the warm, oven air and roast rather than steam like they would in an enclosed pie, they roast and they are amazing! It’s a quintessential rustic dessert and I just love that.This recipe comes from Ina Garten (no surprise there!) but I have to admin that although she claims her pie crust is easy to make, I don’t typically have the extra time to make it. So I use a good quality store bought pie crust which we all know isn’t as good as homemade, but it’s better than not making pie at all! It saves a ton of time and mess.

(Almost) Ina Garten's Apple Crostata
Prep Time
15 mins
Cook Time
25 mins
 
Course: Dessert
Servings: 6
Ingredients
  • 1 store bought pie crust Recommended: Immaculate Pie Crust
  • 1 1/2 lbs pounds McIntosh, Macoun, or Empire apples (3 large)
  • 1/4 tsp teaspoon grated orange zest
  • 1/4 cup flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/8 1/4 ground allspice
  • 4 tbsp (1/2 stick) cold unsalted butter, diced
Instructions
  1. Preheat the oven to 450 degrees F.

  2. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. (It doesn't need to be perfect!)

  3. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

  4. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

  5. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

herb-roasted-turkey-breast-03

Ihave been making Ina’s Herb Roasted Turkey Breast for at least ten years. Each and every time I make it I continue to be amazed at how delicious it is. As wonderful as roasting a whole turkey is (not!) there is simply no way to properly cook the legs and thighs without overcooking the breast. Since I really can’t bear to eat dry turkey, I turned to this recipe and never looked back.Over the years, I made two notable tweaks to Ina’s original recipe. The first is that I always double the amount of marinade she calls for. The second is that I always prep the turkey one day in advance so the flavors have time to really infuse the turkey meat.

The combinations of herbs create a really wonderful savory crust that somehow manages to penetrate the entire turkey. It is simply delicious! The hardest part is prepping the herbs you’ll need, which I think we can agree is more time consuming than it is difficult!

Look no further, this is simply the best turkey recipe and the only one you’ll ever need.

Herb Roasted Turkey Breast
Prep Time
30 mins
Cook Time
2 hrs
resting time
15 mins
Total Time
2 hrs 30 mins
 

Savory roast turkey breast is the only turkey recipe you'll ever need. 

Course: entree
Cuisine: American
Ingredients
  • 1 whole bone-in turkey breast 6 1/2 to 7 pounds
  • 2 tablespoon minced garlic 6 cloves
  • 4 teaspoons dry mustard
  • 2 tablespoon chopped fresh rosemary leaves
  • 2 tablespoon chopped fresh sage leaves
  • 2 teaspoon chopped fresh thyme leaves
  • 3 teaspoons kosher salt
  • 2 teaspoon freshly ground black pepper
  • 4 tablespoons good olive oil
  • 4 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine
Instructions
  1. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. 

  2. Cover the turkey with plastic wrap and refrigerate overnight. 

  3. 1 hour before you are ready to cook, take the turkey out to come up closer to room temperature. 

  4. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan. Pour the wine into the bottom of the roasting pan.

  5. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

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