The Best Flat Apple Pie Bars

🧂 Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cup shortening

  I used butter flavored Crisco
• 1 egg

  slightly beaten
• 1 tablespoon vinegar
• 3 tablespoons cold water

  divided
• 8 to 10 cups sliced apples

  I used Jonagolds, Gravensteins and Granny Smith
• ¾ cup sugar
• ¼ brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

  optional
• 1/8 teaspoon allspice

  optional
• 1/2 whole lemon
• 2 tablespoons flour

  OR 3 Tbsp. Instant ClearJel (purchased online at King Arthur Flour)
• 2 tablespoons boiled apple cider

  OPTIONAL (purchased online at Amazon.com
• 3 tablespoons unsalted butter

  cubed into small pieces
• 1 cup golden raisins

  optional
• 1 egg

  whisked together with a splash of water
• Coarse sugar

  optional, to sprinkle on the crust for “crunch”
• 1/2 cup powdered sugar
• 1 to 2 teaspoons water

Instructions

• 1 In the food processor, with the blade attachment, and combine the flour and
  salt. Add the shortening, and pulse until the dough is crumbly and sticks
  together.
• 2 Add the egg, vinegar and water. Pulse until the dough is just combined.
• 3 If the dough seems to dry, add the remaining water. The dough will be soft and
  smooth.
• 4 If using a pastry cutter:
• 5 Combine flour and salt. Cut in shortening with a pastry blender until dough is
  crumbly and the size of small peas.
• 6 Combine egg, water and vinegar and add to flour mixture. Mix with a fork until
  dough stick together.
• 7 Divide the dough in half, and heap onto plastic wrap. Shape the dough into a
  disc and refrigerate. This can be done a day or two ahead, or even frozen for a
  couple of weeks.
• 8 Roll out on well-floured board to desired thickness and ease into a quarter
  sheet pan.
• 9 NOTES: I find that this pie dough can be challenging to work with, because of
  the egg. The dough tends to break apart, and needs "patching". It can be a
  little frustrating, but it's worth it. The end result is that the crust is very
  tender.
  
  Rolling the dough on parchment paper works best for me. Keep the rolling pin
  coated with flour, so the dough doesn't stick.
• 10 Yes, you can make this pie in a traditional pie pan. The flat apple pie makes
  this easier to serve to larger crowds, and is easier to work with the dough.
• 11 Peel, core and slice the apples (I bought an apple, corer and peeler and love
  how fast and easy it is to do this.)
• 12 If using ClearJel, whisk it into the sugar and pour over the apples. If using
  flour, sift that directly into the apples.
• 13 Add the spices, raisins (if using) then the lemon juice and stir to combine.
  Allow for the apples to macerate for at least 15 minutes.
• 14 Using a quarter-sheet (9"x13") baking pan, spray with non-stick coating.
  
  Place the bottom half of the pie crust, leaving at least a 1/3" overhang. (My
  overhang always breaks off, so don't get too frustrated.)
• 15 Evenly spread the apple filling and dot with small pats of butter.
• 16 Roll the second crust and carefully place over the pie.
  
  Cut slots for steam with a paring knife.
• 17 Brush the crust, evenly with the egg wash, then,prinkle coarse sugar on top for
  a crunchy texture. (The egg wash gives a golden color to the dough.)
• 18 Place the pie on a large baking sheet (I placed mine on a baking stone and bake
  at 375°F for 30 to 45 minutes, until golden brown and the apples are bubbly and
  caramelized.
• 19 I like to balance a cooling rack of my kitchen sink. Mix the glaze, and then
  spoon over the hot pie.

Nutrition Info