- Cooking Time:
- Preparation Time:
- 1 cup Panko bread crumbs or crushed cornflakes
- 8 cups peeled, cored and sliced Granny Smith apples (about 6 large or 8 medium) tossed with two TB lemon juice
- 1 cup sugar mixed with 1 to 2 tsp cinnamon
- ½ tsp freshly ground nutmeg
- 2 TB butter
- Egg wash
- 1 ½ cups powdered sugar
- 2 to 3 TB milk
- Preheat oven to 350°.
- Divide pie crust dough into 2 pieces on a ratio of 6 to 4. Roll out the larger of the two pieces into a rectangle about 11" x 15". Place in a 9" x 13" cake pan. Push the pastry up the sides of the pan a bit to make a shallow container for the apples.
- Spread the bread crumbs over the pastry.
- Spread the apples over the bread crumbs and sprinkle the cinnamon sugar and the nutmeg over the top. Cut the butter into small pieces and dot over the top.
- Roll the remaining piece of pie dough into a 9" x 13" rectangle and cover the apples. Brush with egg wash.
- Slash the crust 6 or 8 times to allow steam to escape. Bake for 60 to 65 minutes until crust is golden brown.
- Remove from oven and allow to cool completely while you prepare the glaze.
- Combine the glaze ingredients and stir until smooth. It should be thick but pourable. Adjust the ingredients to achieve the consistency you need. Pour over pastry.
- Allow the icing to set before serving.
NotesWith fall just a few weeks away, I'm already getting anxious about making a few pies. My list of various kinds to make is continually growing but the first pie will most definitely be an apple pie. It's a classic pie flavor with so many variations. But until the fall comes, these Apple Slice Bars will hold me over. This is a recipe that was shared by a foodie friend of mine, Al. It's pretty much a pie baked in a 9 x 13 inch pan and sliced in bars. Even though it's not a traditional pie, it definitely was a hit at our recent Low Country Boil. Sliced fresh apples sweetly seasoned with cinnamon sugar are sandwiched in between buttery pie crusts. However, there's a little trick to keep the bottom crust crisp!...
I've made this recipe a few times now and loved it each time. Aside from apples, I've made one using fresh peaches, pears and even blueberries. It's super easy and the neat trick that I learned was topping the bottom pie crust with panko breadcrumbs before filling. The panko absorbs any juices from the fruit filling, resulting in a crisp bottom - no more soggy pies! I loved this trick and will be applying it many more times with the pies I make in the future.