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Apple Pie Bars

Base and Streusel:

2 c all purpose flour

¾ c brown sugar

¾ t cinnamon

½ t salt

6 T cold butter

3 T milk

Only for the reserved Streusel:

3 T melted butter

Apple Filling:

3 ½ c Granny Smith Apples, peeled, cored and diced

1/3 c sugar

¼ c heavy cream

1 T all purpose flour

1 t vanilla extract

¼ t cinnamon

pinch of salt

Preheat oven to 350°.

Spray with Pam --- a 10” springform pan with removable bottom.

Combine 2 c flour, brown sugar, cinnamon and salt for the base and streusel.

Transfer ¾ c of the mixture to a second bowl and set aside for streusel.

To the first bowl (the base), cut in 6 T cold butter and milk using a pastry blender or your hands until clumps form.

Pat the mixture evenly into the prepared pan.

Bake for 15 – 20 minutes or until golden at the edges.

Stir the melted butter into the reserved streusel mix in the second bowl and set aside.

Toss all the apple filling ingredients together.

Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.

Sprinkle streusel topping over all and bake until apples are soft and streusel is golden, about 30 – 40 minutes.

Cool for 30 minutes before removing the side of the pan and cutting into wedges.

Can be chilled or stored at room temperature.

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by Bridget Geegan Blanton

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