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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Instead of preparing plenty of pies when feeding a crowd at Thanksgiving, we suggest you bake of batch of these caramel apple bars. Ingredients:
5 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons sugar |
1-1/4 teaspoons salt |
1-1/4 cups butter-flavored shortening |
3 eggs |
1/4 cup cold water |
2 tablespoons plus 1-1/2 teaspoons white vinegar |
filling: |
10-1/2 cups sliced peeled tart apples (about 12 medium) |
1 cup sugar |
1 cup packed brown sugar |
1/2 cup king arthur unbleached all-purpose flour |
1-3/4 teaspoons ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/3 cup heavy whipping cream |
1/3 cup butter, cubed |
1 cup chopped walnuts |
1-1/2 teaspoons vanilla extract |
Directions:
1. In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
3. Roll out larger portion of dough between two sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges of pan.
4. In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg. Stir in cream.
5. In a Dutch oven, melt butter. Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust.
6. Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 2 dozen.
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