Our family had a great time going for our annual apple picking adventure last weekend! Now, I have a counter full of apples to peel and make into yummy treats! (And, we still have plenty for the school lunches as well!)
This recipe is very similar to an apple pie recipe, but made into soft bars. They are not firm like a cookie-bar, and best eaten with a fork. While I prefer less icing (a light drizzle), my kids prefer to frost them like cake!
Any square or rectangular pan of your choice (I wouldn’t recommend using a pan larger than a 15×10 or the dough will be too thin.) The measured amount of the ingredients works best in a 10×10. All ingredient amounts can be easily altered to accommodate your desired size pan.
14 oz. (9” pie size) box of two rolls of refrigerated, ready-made pie crust dough
7 medium-sized apples, peeled and sliced
¾ cup sugar (I’ve used a full cup when making a larger sized pan)
2 teaspoons cinnamon
2 cups confectioners’ sugar (powdered sugar)
3-4 Tablespoons milk
Flour for rolling dough
Mix sugar and cinnamon in a bowl. Beat egg in a small bowl. This will be used to brush along the top of your dough.
Sprinkle flour onto counter. Roll one dough roll out into the shape of a rectangle/square. Be careful not to make the dough too thin. Spread rolled dough into the bottom of the pan and slightly up the sides. Using a fork, poke a few holes into the bottom of the dough. Lay sliced apples in the pan. Sprinkle cinnamon/sugar mixture evenly over the top. Roll second dough out and carefully place it on top of the apple mixture. Pinch edges with fingers and trim if necessary. Poke a few holes on the top with a sharp knife.
Brush egg lightly over the top of the dough. Cover edges with foil (just as you would with a pie) so they don’t burn. Bake at 375 degrees for 30 minutes. Remove foil. Bake another 10 minutes, or until light brown. For the 15” pan, you may need to bake a total of 40 minutes, for a 10×10 or even an 8×8, start checking it at 15-20 minutes. Cool completely.
Mix powdered sugar with milk until you have a very thick white frosting. Add more or less milk and sugar until your desired consistency is met. Drizzle or frost when pan is completely cool (I put pan in the refrigerator or freezer for easier cutting). Cut into squares and store in refrigerator.