DeathbedFood Cooks Barefoot | Apple Pie Bars ~
For my latest “DeathbedFood Cooks Barefoot” post, I made Ina’s Apple Pie Bars from her Cooking For Jeffrey cookbook. Ina says she was inspired by the apple pie bars she had at Oakville Grocery, the iconic Napa Valley specialty grocery store established in 1881. I’ve frequented Oakville Grocery both as a local (when I lived in Napa) and as a tourist. It’s a target rich environment for DeathbedFood.
I plodded along all morning from 8:30am – noon. Don’t let that stop you. Peeling, coring and slicing 3 pounds of apples alone took me an hour. It was well worth it. Even the crust is DeathbedFood as it tastes like cinnamon shortbread. I’m gonna top mine with vanilla ice cream and Dulce de Leche sauce from Stonewall Kitchen.
Here’s Ina’s recipe – tweet me @DeathbedFood if you make it!
For the Crust
- 1 pound (4 sticks) unsalted butter, at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 1½ teaspoons kosher salt
- ½ cup chopped walnuts
- 1 teaspoon ground cinnamon
For the Apple Filling
- 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
- 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (½ stick) unsalted butter
Preheat the oven to 375 degrees.
For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
Reduce the oven to 350 degrees.
For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved