When I went to the cafeteria at school, I’d always take an apple or 2 or 3 with me when I left.
Since I did that every time, I ended up moving out of the dorms with 10 extra apples.
I don’t like to waste food, so of course, apple pie was my first thought. I was feeling a little more creative, though, so I made apple pie bars instead.
These are great…every slice is like a mini pie. The crust is super thin and the filling isn’t overwhelmingly sweet and they would taste awesome with ice cream. I suggest making them when you want to make pie for a big crowd, but pie won’t serve enough.
What’s your favorite dessert to make in the summertime?
1/2 cup milk
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup crushed corn flakes
8 to 10 medium (8 cups) apples, peeled and sliced
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons sugar
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk
- Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.
- Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
- Roll out half of dough on lightly floured surface into 15×10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.
- Combine 3/4 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2×10 1/2-inch rectangle; place over apples.
- Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.
- Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.