Glazed Apple Pie Bars

Crust:

• ½ cup granulated sugar

• ½ cup light or dark brown sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 3 cups all-purpose flour

• 2 sticks salted cold butter, cut into cubes

• 1 large egg, slightly beaten

• ½ teaspoon vanilla extract

For the Filling

• 4 large apples peeled, cored and thinly sliced (I used a mix of Granny Smith and Gala)

• Juice of 1 lemon

• 4 tablespoons all-purpose flour

• 1/2 cup light or dark brown sugar

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

For the Glaze

• 1 cup confectioners sugar

• 2-3 tablespoons milk

• 1/2 teaspoons vanilla extract
  

For the Crust and Crumble

1. Preheat oven to 375°F. Line the bottom and edges of a 9×13 baking pan with parchment paper, leaving enough overhang on all sides for easier removal of bars. Set aside.

2. In a medium sized bowl, combine the sugar, brown sugar, baking powder, salt, cinnamon and flour. Using a pastry cutter or two knives, cut in the butter. Add the egg and vanilla and mix until the mixture resembles coarse crumbs. Dough will be crumbly but will hold together when you pinch it. Pour a little over half of the mixture into the lined baking dish and pat it down. Set the other half of the mixture to the side.

For the Filling

1. In another bowl, place the thinly sliced apples, lemon juice, flour, sugar, cinnamon, and nutmeg and gently toss together until the apples are evenly coated. Spread the sliced apples on the crust and then sprinkle the remaining crumble mixture on top.

2. Bake for 35-45 minutes or until the top is golden brown. Remove from oven and allow to cool before cutting.

For the Glaze

1. In a small bowl, whisk together the confectioners sugar, milk and vanilla extract. If it’s too thick, add 1 more tablespoon of milk and if it’s too thin, add a little more confectioners’ sugar. Drizzle on top of the cooled bars.

** recipe from Elisabeth and Butter