APPLE BARS make a great dessert or snack, although they come in many forms. They can be light or heavy, cake-like or resembling a shallower version of deep-dish apple pie. As long as they are made using fresh New England apples, all types are delicious, with plenty of rich, apple flavor.
Here’s an outstanding one that is a bit of a misnomer. While there is a top and bottom crust and the apples hold their shape, the filling is so thick that the “bars” look and taste a lot like apple pie. Deep-Dish Apple Bars are better suited for a plate and fork than being held in one’s hand. But they are so good, we’ll forgive the misleading name. They contain more apples than a pie, so with luck they may last a little longer.
1½ c flour
1 c whole wheat flour
1 t salt
1 c butter (or substitute half applesauce)
1 egg yolk
½ c milk
10 apples, cored and thinly sliced
⅓ c honey
¼ c sugar
1½ t cinnamon
½ t nutmeg
1 egg white
Preheat oven to 350°F.
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse, pea-sized crumbs. Beat egg yolk in measuring cup and stir in milk. Pour liquid into flour mixture and blend with wooden spoon, then floured hands until it forms a dough. Divide in half.
On floured surface, roll half the dough into a rectangle and fit into a 9×13 baking dish.
In a large bowl, combine apples, honey, sugar, and spices. Pour apple mixture into baking dish.
Roll out remaining dough and place over apples. Seal edges and cut several slits on top. Beat egg white until frothy and brush on crust.
Bake for one hour, or until apples are soft and crust is golden brown.