Apple Pie Bars

from Teddy Tebo

 

Filling

4 cups pared, cored sliced apples (1/8 in. thick)

1/2 cup sugar

1/4 cup flour

1 t cinnamon

1/4 t nutmeg

1/4 t ginger

2 egg whites, slightly beaten

 

 

Crust:

2 cups flour

1/2 cup sugar (optional)

1/2 t baking powder

1/2 t salt

1 cup butter

2 egg yolks, beaten

 

 

Glaze:

1/2 cup confectioners sugar

2 t hot milk

1/4 t vanilla

 

 

 

For crust, combine flour, sugar baking powder and salt.  Cut  in butter as for pie crust.  Mix in egg yolks (mixture will be crumbly.)  Press half of the mixture into the bottom of a 15”X10” jelly roll pan.

Set remaining half of the mixture aside.  Combine all the filling ingredients except egg whites and arrange over bottom crust.  Crumble remaining crust mixture over filling.  Brush egg whites over all.

Bake at 350 for 30 minutes.  Cool completely.  Drizzle with thin confectioners sugar glaze if desired.

Yield: 3-4 dozen bars

Apple Dessert

from Susan Oliver of Homer

 

8 apples (4 red, 4 green)

2 sticks butter

1 1/2 cups brown sugar

 

1 cup flour

1 cup oatmeal

dash of salt, cinnamon, and nutmeg

walnuts

whipped cream

 

 

 

Spray a large glass pan with non-stick cooking spray.  Peel 8 apples and slice thinly.  Place them on the bottom of the pan.  Melt butter and add brown sugar, flour, oatmeal, salt, cinnamon, and nutmeg.  Combine thoroughly.  Spread on top of apples.  Top with walnuts and bake at 350 for 30-40 minutes.  Top with whipped cream.

 

 

 

 

Swedish Apple Almond Paste Pie

from Cheryl Chesnut (taken from A Taste of the Country, second Edition)

 

Crust:

1/2 cup flour

2T sugar

1 stick margarine

Mix together and press into the bottom of a pie tin.  Bake at 400 for 15 minutes.

 

 

Filling:

1/2 cup almond paste

3 eggs

2 T cream

dash salt

1/4 cup flour

1/2 t vanilla

thinly sliced apples

 

 

Mix well, taking care that the almond paste is well combined.  Beat until light and thickened.  Pour into baked pie bottom and place thinly sliced tart apples on top.  Bake about 30 minutes until the filling is cooked.  It will be very moist.