Apple Pie Bars

 

Remember, remember the 5th of November... So, it's only Oct. 31 today, but I'm imagining that it's really the 5th of November. 
*Sigh*  What a stressful last few weeks.  I've started a new graduate class, and it's killing me.  I'm taking an educational research class.  I'm not a researcher at all, and I feel so inadequate.  But hey, I finished the first week already, and I only have 7 more weeks left of this misery. 
So I've had a lot of stresses at school lately.  Lots of miscommunication and confrontation from my part.  I love teaching my students, but I'm starting to dread going to work simply for the fact of having to deal with other teachers. 
About a week ago, I decided to stay home from church.  It was the worst week I've ever had teaching, and ironically, none of the issues were from the students.  Zach had things he needed to do at church, so it was just going to be me at home.  I started planning and looking forward to this Sabbath at home for days ahead of time.  I really just needed some time with God, but to set the mood, I thought it'd be fun to make a delightful treat.  I had gotten up a little early to make applesauce for Zach before he left, and while I was chopping up the apples, I had a brilliant idea- apple pie bars.  These bars always remind me of my mom.   I wanted to create the memory I have of eating these at home on a crisp September evening, the sun getting ready to set....ahh...it's a beautiful memory.  Here's the recipe that makes me feel like fall has arrived.  For Taiwan, fall is here some days and other days it's still 90 degrees. 

 

Roll out the dough into your pan.

 Sprinkle crushed up cornflakes on top of the dough. 

Spread the sliced apples on top of the crust.  

Sprinkle cinnamon and sugar on top of the apples.  

Roll out the saved dough and place on top. 

Recipe adapted from Land O Lakes

Pastry

1 egg separated, reserve egg white (I didn't bother to use the egg white, and I think it turned out fine).

1/2 cup milk (I used soy milk.)

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold butter, cut into chunks

Filling

1 cup crushed corn flakes

8 to 10 medium (8 cups) tart cooking apples, peeled, sliced

1 cup sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 reserved egg white

2 tablespoons sugar

 

Glaze  

(I didn't feel like using up my powdered sugar from the States for this, and so I didn't put the glaze on at all.)

1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk

Directions

Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.