October Apple Bars
Looking for another great recipe for the crisp, tart apples that are so plentiful at this time of year? lThis one is a keeper! It's as good as apple pie, but makes a sheet pan full and can be a finger food. Enjoy....
Mix together to form the crust:
3 c. flour 1 1/2 t lemon juice
1 1/2 c. shortening 1/3 c cold water
dash of salt
Mix shortening with flour and salt until crumbly. Add lemon juice and water, stirring only until mixed. Don't overmix! Divide in half and roll one half to fit a 10X15 or half sheetcake pan. Pat into the corners and make a small rim around the edge.
6 c. sliced apples 1 1/2 t. cinnamon
1 1/2 c. sugar 3/4 t. nutmeg
3 T. tapioca 3/4 t. salt
Pour over crust and spread evenly. Top with second crust that you have rolled to fit. Doesn't need to be perfect...it will taste fine! Bake for 30-35 minutes. This doesn't brown very much.
1 c. powdered sugar
2 T. lemon juice
Drizzle over slightly cooled bars. Cool and cut into bars. Yummy as apple pie, but so much easier to serve for a crowd. Can be cut larger and topped with ice cream and caramel sauce.