Скачать или смотреть Apple Pie Bars with Freeze Dried Apples & Shortbread Crust

It's apple pie season! And if you've ever wondered if you can make a delicious apple dessert using freeze dried apples, the answer is an overwhelming YES. These bars are tart, buttery, sweet, and have a nice crunch from the crust which doubles as a crumble topping. The apples are cinnamony and tender, much like in my apple crisp recipe. I used a combination of Granny Smiths and Fujis. You'll find the full recipe below.

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Apple Pie Bars
yields one 9x9 pan
For the crust/crumble topping:
Into a large bowl, add:
1 1/2 cups AP flour (or sub GF flour)
1/2 cup powdered sugar
1/2 tsp kosher salt
Whisk until combined.
Add 10 Tbsp softened butter (I added 1-2 Tbsp more, so about 1 1/2 sticks or 3/4 cup total)
Using a pastry blender, combine the fat throughout the flour until it resembled wet sand. Squeeze to see if it holds together like in the video. If so, transfer 2/3 of the dough into a prepared 9x9 cake pan. Spread out evenly, then pat down to form the crust. Gather the remaining 1/3 of the dough and refrigerate everything until the pie filling is ready.

For the filling:
Break slices of Granny Smith apples into 1/2 inch pieces and measure about 3 1/2 cups into a medium sauce pan. You may supplement with some Fujis as well. Add:
1 tsp apple pie spice or cinnamon
1/4 cup sugar
pinch of salt
2 tsp lemon juice or 4 packets of True Lemon or 1 tsp lemon powder
1 1/2 cups water
Stir well and heat over medium high until simmering. Reduce heat to medium and simmer for 10-12 mins or until apples are tender. If needed, thicken with a cornstarch slurry (1 Tbsp cornstarch plus 1 Tbsp cool water). Set aside to cool slightly.
Add apple pie filling to chilled crust. Sprinkle on the crumble topping. I added an extra 2 Tbsp brown sugar, 1 Tbsp flour, 1/4 tsp cinnamon to my crumble topping. You could also add 1/4 cup quick cook oats or 1/4 cup chopped pecans.
Bake uncovered at 350 F for 35 mins or until top is slightly browned. Allow to cool completely in the pan. Slice and enjoy! (I keep leftovers in the fridge)


Disclaimer: I am a home cook and not a food safety expert. You are responsible to research for yourself the best ways to ensure that your food storage is safe for consumption. As with any food product, check expiration dates and be aware of factors that contribute to foodborne illnesses including, but not limited to, exposure to moisture, oxygen, heat, and light. Do not consume any food that you may be allergic to.

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