Things are in a change mode. Sometimes we welcome change, especially if it is our idea. Other times (usually someone else's idea) we find ourselves a bit resistant. All changes have their challenges which take us out of our comfort zone. In time, however, we do make the adjustment and hopefully realize some of the good aspects about the change. Then there is the further step of it being inducted into our comfort zone.
Since I am not there yet, I decided to make something a little bit comforting. Most of us consider a slice of mother's or grandma's apple pie is something that falls into that category. These bars are easier to make than an apple pie, but you still get all the same flavor of a pie.
Apple Pie Bars
adapted from New York Times
Ingredients/Crust
3 cups flour
1 cup sugar
3/4 cup chopped walnuts
1 tsp salt
1 1/2 cups butter, cubed
1/2 tsp cinnamon
1/2 tsp cardamon
Ingredients/Filling
1 1/2 lbs granny smith apples, peeled cored and sliced into 1/8"
1 1/2 lbs one choice of gala, fuju or pink lady apples prepared same as granny smith
3 tbs lemon juice
1/4 cup butter
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cardamom
2/3 cup sugar
For the crust and topping, preheat oven to 350 degrees. Foil line a 9 x13 inch pan and leave an overhang on the longest sides. Butter the interior of the foil covered pan, bottom and sides. Using a food processor, pulse the flour, salt and sugar together. Then drop in butter cubes and process until it resembles a dough. Measure out 1 1/2 cups and place in bowl. Add walnuts, cinnamon and cardamom. Mix together until evenly distributed. Shape into a ball and cover. Place in refrigerator until ready to use.
Empty the remaining dough into the prepared pan and press evenly, covering bottom and 1/2 inch up the sides of the pan. Bake for 20-25 minutes, until golden. Cool on wire rack and turn off oven.
To make the filling, mix the apples with the lemon juice, making sure all slices are coated. Fill a saucepan with butter and place over medium high heat and let butter melt. Then sprinkle in the cardamon, nutmeg and cinnamon. Stir until blended with the butter and let sit for 15 seconds to meld. Add the sliced apples and stir as they soften, cooking for about 5 minutes. Then mix in sugar. Stir at intervals. Mixture will become soupy and then liquids will evaporate. This process should take about 10-20 minutes. The apples should be soft and coated with the mixture but running a spoon along the bottom of the pan should leave an empty space. It is dry but not so dry that the apples are sticking.
Remove from heat and set aside to cool to room temperature. As it cools, preheat the oven to 375. Once the apple slices are cool, empty into prepared pan. Spread evenly covering bottom and corners. Also, press down slightly to make more compact.
Remove walnut mixture from fridge. Using a fork, break the dough into clumps, about pebble-sized or smaller. Sprinkle evenly over the top of the apples. Bake until topping is golden, about 45-50 minutes. Cool completely in pan. Using foil overhang as handles, lift bars out of pan. Cut into squares and serve.
**LAST YEAR:Cherry Almond Eclairs**
