Eric and I are sick this week. I got it first, chills and body aches and wonderful flu symptoms. The other night I woke up at 2am freezing cold, so I got up to take some advil and grab an extra blanket, then waited it out until I fell back asleep, sneaking my icy toes over to Eric’s side of the bed.
The next night I was a lot better. I slept soundly for several hours but was violently awoken to incessant chattering in my ear, and an entire human wrapped around me. Like an octopus. Like a vice grip. It was Eric of course, who was having chills and using me as a human heater.
I had to laugh. I don’t think he noticed through the chattering. Is there anything more pathetic than a sick husband? It’s kind of cute.
You will note that the first ingredient called for in these Apple Pie Bars is A POUND OF BUTTER. Oh Ina, how I love you. The Barefoot Contessa definitely knows where it’s at. I saw this recipe in the Food Network Magazine last year and finally got around to trying it out, with a couple of my own twists. (That’s code for nutmeg. I’m a huge nutmeg fan!)
How to make Apple Pie Bars
These bars do not disappoint. (I mean just look at this crust!!) It’s mainly to do with that pound of butter called for; you just can’t go wrong when there is that much crust in a pie recipe. You combine the shortbread (butter, flour, salt, etc.) then divide and press half into a pan and bake. Then you add a couple more ingredients (nutmeg, walnuts) to the rest of the shortbread mixture and tear off pieces of that to go over the apple pie filling. It’s SO buttery and SO worth it. Trust me. Trust Ina!! (I love Ina so much because she is the creator of this amazing 1770 House Meatloaf with Garlic Sauce, which is hands down my favorite ever and I’m pretty sure always will be.)
We are also cooking the apples on the stove before they get put into the oven. I love this method for apple pie and do the same thing with my Apple Custard Pie with Cinnamon Streusel (another favorite apple dessert recipe of mine. Custard forever) Apples are kind of stinkers about softening up in the oven, they take a good 45-50 minutes usually, which is right on the edge of overbaking your pie crust. So it gets a little dicey. Cooking the apples ahead of time solves that problem, and gives you the most tender, melt in your mouth, cinnamon-iest apples ever, with a crust that is baked only until perfectly golden and no more.
There are walnuts in the shortbread topping of these Apple Pie Bars. Normally I’m NOT a huge fan of nuts in my desserts, but I decided to try it out in this recipe and I’m so glad I did. (I think this means I’m officially getting old.) The walnuts add the perfect crunch and slight hint of flavor. I didn’t even toast them ahead of time, although that would be delicious if you did. I think roughly chopped pecans would also be delicious if you wanted to try that.
I love eating these bars when they have cooled completely. There is something I love about room temperature pie, am I the only one? These apple pie bars hold up to their name: they are sturdy enough that they can be picked up and eaten with your hands, no fork required. But….if you want to add ice cream and My Favorite Caramel Sauce or The Salted Caramel Sauce of my Dreams to your slice, I’m not going to judge you. Ice cream and pie go together like…well, like apples and cinnamon! Facebook | Pinterest | Instagram One year ago: Creamy Make Ahead Scrambled Eggs for a Crowd Three years ago: Chocolate Cake with Coconut Custard Six years ago: My Favorite Chocolate Chip Cookies
More apple dessert recipes you are sure to love!
Apple Crisp, With a Ridiculous Amount of Streusel « we all the know streusel is the best part
Apple Custard Pie with Cinnamon Streusel « custard in pie is my absolute FAVORITE!
Caramel Apple Upside Down French Toast Bake
More apple dessert recipes from friends! Cinnamon Apple Cheesecake Parfaits from Shugary Sweets Dulce de Apple Streusel Pie from Wine and Glue Crockpot Apple Cobbler from Amanda’s Cookin’
