Tuesday, March 05, 2013

Blast-from-the-Past Apple Bars


I took these pictures over three years ago with my non-fancy camera, and now they've surfaced to nobly serve the people.  Apple desserts are always noble, but this one is especially so.


I've been gobbling these since childhood, and they're actually called "Apple Pizza," but the name is misleading, and I feared readers might gloss over a recipe that deserves their closest attention and is a 100% Absolute Keeper. Hence, I changed its rightful name to a dull (but safe) "Apple Bars."  When John and I were first married, I naively would make entire batches of this, and we'd spend a week eating nothing but apple pizza.  We still both love it, which I think says something for its yummy, noble nature.

My in-laws prefer this to apple pie, and it's easier to make than apple pie.  Win-win!  It has a buttery bottom layer that's a marriage of shortbread and pie crust, a soft, apple-packed center layer, and a thick, sugar-crumb topping.  Every person to whom I've served this has professed love, the reason for which will be perfectly clear when you see how much butter it contains. 

Classic Apple Pizza or (if you're cautious) Apple Bars

- 2 and 2/3 cup flour
- 1 tsp. salt
- 1 cup butter
- about 6 tablespoons cold water*
*If you're crazy, you can slightly decrease the water and slightly increase the butter.

- about 8 large apples, peeled and sliced
- 1 tsp. cinnamon (I always dump in lots more; nutmeg and/or orange peel are optional, and I don't usually add them)

- 1/2 cup butter
- 2 cups granulated sugar
- 1 and 1/2 cups flour
*I one-and-a-half times this, 'cause the topping is so stinking good.  (so 3/4 c. butter, 3 c. sugar, and so on)

1. For crust, cut butter into flour and salt.  Mix in water with a fork just until moistened and pat evenly onto ungreased jelly roll pan or large, rimmed cookie sheet.

2.  Mix sliced apples with cinnamon and layer in a single layer over the crust.

3.  For topping, cut butter into sugar/flour mixture and sprinkle evenly over the entire sheet.

4. Bake at 375 degrees until apples are soft and crumb topping is golden brown.

5.  Eat five all in a row!


heidiann(e) said...

Oh, heavens.
I just had the last piece you sent home with us.


Glad to find the recipe here.


Abigail said...

Apple pizza strikes again. Glad to know it's a keeper. :)