Here are what I call Apple pie bars. This is really a recipe for apple pie, but since we have been making them in a square glass pan and cutting them like bars, I have added that to the end of the name. They are quite good when topped with a swirl of real whipped cream. I imagine a dip of ice cream would also be good, but that is best when served hot. We keep making this for church pot-luck, so have not gotten to eat them straight from the over. Perhaps sometime we will have to invite a few relatives for supper and try them hot at that time.
Not only was the pie crust homemade, but the filling was from the apple off the trees in the area. As much as I like our apple sauce, I have really enjoyed having these quarts of apple pie filling just ready to use.
Crust: 2 cups all-purpose flour, 3/4 cups shortening or 2/3 cups of lard, 1 teaspoon salt, 4-5 tablespoons of ice water, and the trick is that it is ice water, not warm or tepid water.
Mix dry ingredients, cut in shortening, sprinkle in water and mix. I have always done this be hand, but Paulina took over and got out the food processor. She put it on the pulse setting and worked it over until it was mixed into a ball. Divide it in half and roll out the crusts. Be sure to poke holes in the bottom crust with a fork or such
Apple Pie filling: Boil together: 10 cups of water, 4 1/2 cups of white sugar, 1 cup of corn starch, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg, 2 teaspoons of salt. Boil to let it thicken then add 3 tablespoons of lemon juice (this is very important for acidic content for preventing spoilage of canned products. So how many apples? The recipe said 6 pounds. What??? We used 7 quart jars because that is what our canner holds, peel, slice and pack those jars then pour the hot liquid over the top. seal and process for 20 minutes.
Some hints, we found that we had not boiled it to a good thickness before canning, and the sugar was a bit low to our liking, so before we added the filling to the crust, we boiled it on the stove with a couple of tablespoons of flour and about 1/4 a cup of brown sugar. The sugar should really be to your taste.
I really can’t wait to use this recipe again next summer. It might even be worth finding more apples to do more that the 12 quarts we made this year. Of course it will depend on what is left at the beginning of the canning season. Happy apple eating.