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BARS - Apple Pie Bars
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| Apple Pie Bars | |
| SERVINGS: 48 BARS •F&W •STAFF-FAVORITE “To step into Los Angeles’s Big Sugar Bakeshop is to enter a confectionery alt-universe,” F&W proclaimed about Mary Odson and Lisa Ritter’s innovative bakery in 2008. Cathy Odson, Mary’s sister, reinvents apple pie as a bar with a nutty, streusel-like topping and a crisp, buttery shortbread crust. It’s America’s iconic dessert, transformed into an even more indulgent snack. CRUST | |
| 3 sticks | unsalted butter, softened |
| 3/4 cup | sugar |
| 3 cups | all-purpose flour |
| 1/2 teaspoon | kosher salt |
| FILLING | |
| 6 tablespoons | unsalted butter |
| 1/2 cup | light brown sugar |
| 12 | Granny Smith apples, (about 6 pounds)—peeled, cored and thinly sliced |
| 1 tablespoon | cinnamon |
| 1/4 teaspoon | freshly grated nutmeg |
| 1 cup | water, as necessary |
| TOPPING | |
| 3/4 cup | walnuts |
| 3 cups | quick-cooking oats |
| 2 cups | all-purpose flour |
| 1 1/2 cups | light brown sugar |
| 1 1/4 teaspoons | cinnamon |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | kosher salt |
| 3 sticks | unsalted butter, cut into 1/2-inch cubes and chilled |
MAKE THE CRUST Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the sheet and 1/2 inch up the side. Bake in the center of the oven for 20 minutes, until the crust is golden. Let cool on a rack.
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