To be VERY honest, this recipe didn’t impress me. It scratched a fall baking itch, but I doubt I’d make it again. I’d probably just make an apple pie instead. VIDEO HERE

I did run into some hiccups. My store didn’t carry boiled cider and I didn’t think to order some. There isn’t any on Amazon. I didn’t make it into the city to get any either. I knew I could make my own (thanks internet!) however my first attempt ended up a charred, smelly disaster that took forever to clean up. This made me a little timid with the second attempt and it didn’t end up turning into the proper, syrup-like consistency.

I think that my use of Granny Smith apples may have also contributed to the less-than outcome. I was wanting something sweeter, green apples are notoriously tart. I did know that going into it, but honestly, all of the sweet apple varieties that I’ve gotten from our store lately are almost inedible, so I took a chance on tart. While there were far less rotten spots than the sweets we’ve been getting, the flavor just wasn’t what I was looking for. Maybe if I had done a caramel drizzle or something, that could have helped?

I’m all for managing expectations, and I think I just failed to do that here.

In my honest opinion, this recipe was a lot of work for minimal reward. But I shall supply you with the recipe, as promised.

If you are confused about what kind of fruit filling thickener agent to use, KA has this HANDY GUIDE

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Ingredients

• Pastry

• 2 cups (227g) all purpose flour

• 1/2 teaspoon table salt

• 8 tablespoons, (113g) unsalted butter, cold, cut into pats

• 4 to 6 tablespoons (57g to 85g) ice water

• Filling

• about 6 cup (680g) peeled, cored, and sliced baking apples; Granny Smiths are fine

• 1/3 cup (67g) granulated sugar

• 3/4 teaspoon apple pie spice

• 2 tablespoons (43g) boiled cider

• 3 tablespoons (32g) King Arthur Pie Filling Enhancer or cornstarch

• pinch of table salt

• 1 tablespoon (14g) lemon juice

• 1 large egg, beaten with 1 tablespoon water (egg wash)

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Directions

• To make the pastry: Combine the flour and salt. Work in the butter, then sprinkle in the water, mixing until cohesive.
• Form the pastry into two rectangles; wrap in plastic, and refrigerate for 1 hour.
• Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.
• To make the filling: Mix all the ingredients except the egg.
• Roll one piece of pastry into a 17″ x 7″ rectangle, trimming the edges. Roll the second piece into a 16″ x 6″ rectangle, trimming again.
• Place the smaller rectangle on the pan and brush with egg wash. Spread the filling over the pastry, leaving 3/4″-wide bare edges.
• Center the other piece of pastry over the apples and press down, crimping the edges to seal. Brush with the egg wash, and cut several vents, to allow steam to escape.
• Bake the apple pie bars for 15 minutes, then reduce the heat to 375°F and bake for an additional 12 to 14 minutes, until golden brown.
• Remove the apple pie bars from the oven and allow them to cool briefly on the baking sheet. Once cool enough to handle, transfer to a wire wrack to continue cooling. Serve the apple pie bars slightly warm or at room temperature.