Apple Pie Bars
By Tested and Perfected in the Sur La Table Kitchen
Apple Pie Bars
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
1 standard 10- by 15-inch (or 9- by 13-inch) baking sheet or 15, 3-inch pieces
Crust:
3 recipes Perfect Pie Crust, chilled or thawed
Filling:
2 pounds (about 6) granny smith or slightly tart apples, peeled and thinly sliced
2 tablespoons fresh lemon juice
1/2 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 teaspoon almond extract
1 teaspoons ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup of water
1 egg, beaten
1/4 cup toasted sliced almonds
3 recipes Perfect Pie Crust, chilled or thawed
Filling:
2 pounds (about 6) granny smith or slightly tart apples, peeled and thinly sliced
2 tablespoons fresh lemon juice
1/2 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 teaspoon almond extract
1 teaspoons ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup of water
1 egg, beaten
1/4 cup toasted sliced almonds
Sheet pan pies are great for entertaining; they bake up fast, look amazing, and can be served easily cut into flaky squares. Here we have added a hint of almond to classic apple pie for something truly unique!
For the crust: Remove the dough from the refrigerator about 15 minutes before you are ready to roll it to allow it to soften slightly. Generously flour a large work surface. Shape each piece of dough into a rectangle. Sandwich two of the dough squares together. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a large rectangle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the rectangle measures 12 x 17-inches long and 1/8-inch thick. Starting at one edge, roll the dough around the rolling pin and lay it gently onto the rimmed baking sheet. Gently press the dough into the bottom and sides of the pan. Trim the excess dough away from the pan and reserve, leaving 1 inch overhanging on the sides. Transfer shell and dough scraps to refrigerator to chill.
Repeat the same rolling procedure with remaining piece of dough creating a second 12 x 17-inch rectangle. Gently, fold this piece of dough in half, transfer to a parchment-lined baking sheet and chill while assembling the rest of the ingredients.
For the filling: To a large saucepan or braiser set over medium heat add all filling ingredients and coook, stirring frequently, until apples have softened and juices are thick, about 6 to 8 minutes. Remove from heat, transfer filling into a large, shallow baking dish or bowl and chill for 10 minutes before proceeding.
Assembling the pie: Preheat oven to 400°F, with rack positioned in the middle.
Transfer dough scraps and remaining rolled out dough to a lightly floured surface. Using a fluted pastry cutter, slice the rectangle into strips lengthwise, and then cut half of the strips in half to create the right size strips for the rectangular pie. Fill the sheet pan pastry shell with the cooled apple filling and weave lattice over the top.
Once lattice is completed, fold the edges of the crust up over the edges of the lattice and pinch to create a decorative border. Brush the top of the pie with the beaten egg, and bake for 35 minutes, or until filling is bubbly and top is golden brown. Transfer to a wire rack, sprinkle with almonds, and cool. Serve warm or at room temperature with vanilla ice cream.
The Perfect Crust
Yield: 1, 9-inch pie crust
This recipe can be used to make both sweet and savory pies and tarts, just omit the sugar. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days or freeze for 1 month. Make sure to weigh your ingredients for best results.
1 1/4 (6 1/4 ounces) cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, cold, cut into 1/2-inch cubes
1/4 to 1/3 cup ice water
Place flour, sugar, and salt in a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of peas. Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Press the pieces of dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.
For the crust: Remove the dough from the refrigerator about 15 minutes before you are ready to roll it to allow it to soften slightly. Generously flour a large work surface. Shape each piece of dough into a rectangle. Sandwich two of the dough squares together. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a large rectangle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the rectangle measures 12 x 17-inches long and 1/8-inch thick. Starting at one edge, roll the dough around the rolling pin and lay it gently onto the rimmed baking sheet. Gently press the dough into the bottom and sides of the pan. Trim the excess dough away from the pan and reserve, leaving 1 inch overhanging on the sides. Transfer shell and dough scraps to refrigerator to chill.
Repeat the same rolling procedure with remaining piece of dough creating a second 12 x 17-inch rectangle. Gently, fold this piece of dough in half, transfer to a parchment-lined baking sheet and chill while assembling the rest of the ingredients.
For the filling: To a large saucepan or braiser set over medium heat add all filling ingredients and coook, stirring frequently, until apples have softened and juices are thick, about 6 to 8 minutes. Remove from heat, transfer filling into a large, shallow baking dish or bowl and chill for 10 minutes before proceeding.
Assembling the pie: Preheat oven to 400°F, with rack positioned in the middle.
Transfer dough scraps and remaining rolled out dough to a lightly floured surface. Using a fluted pastry cutter, slice the rectangle into strips lengthwise, and then cut half of the strips in half to create the right size strips for the rectangular pie. Fill the sheet pan pastry shell with the cooled apple filling and weave lattice over the top.
Once lattice is completed, fold the edges of the crust up over the edges of the lattice and pinch to create a decorative border. Brush the top of the pie with the beaten egg, and bake for 35 minutes, or until filling is bubbly and top is golden brown. Transfer to a wire rack, sprinkle with almonds, and cool. Serve warm or at room temperature with vanilla ice cream.
The Perfect Crust
Yield: 1, 9-inch pie crust
This recipe can be used to make both sweet and savory pies and tarts, just omit the sugar. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days or freeze for 1 month. Make sure to weigh your ingredients for best results.
1 1/4 (6 1/4 ounces) cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, cold, cut into 1/2-inch cubes
1/4 to 1/3 cup ice water
Place flour, sugar, and salt in a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of peas. Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Press the pieces of dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.