Dessert - Barefoot contessa apple pie bars recipes
Author: Angelita Obrien
For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment.
Apple Pie Bars
Apple Pie Bars from Barefoot Contessa. Preheat the oven to 375 degrees. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside. Reduce the oven to 350 degrees. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Yields: 12 items
Number of ingredients: 1
Yields: 12 items
Number of ingredients: 1
Ingredients:
- For the Apple Filling 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 2 tablespoons freshly squeezed lemon juice ¼ cup granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 tablespoons (½ stick) unsalted butter
Notes: Ina Garten's Apple Pie Bars, Ina knows. It seems like Ina Garten knows just about everything she needs to know. These Apple Pie Bars are proof positive.
How to Make Ina's Apple Pie Bars
Get your first taste of fall with Ina's Apple Pie Bars. Subscribe ▻ http://foodtv.com/YouTubeGet the
Duration: 1:46
Apple Pie Bars
Get Apple Pie Bars Recipe from Food Network
Provided by: Ina Garten Bio & Top Recipes
Total time: 95 minutes
Cook time: 30 minutes
Yields: 12 servings
Number of ingredients: 15
Provided by: Ina Garten Bio & Top Recipes
Total time: 95 minutes
Cook time: 30 minutes
Yields: 12 servings
Number of ingredients: 15
Ingredients:
- 1 pound (4 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 1/2 pounds Granny Smith apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
- 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (1/2 stick) unsalted butter
How to cook:
- Preheat the oven to 375 degrees F.
- For the crust, place the butter, granulated sugar, brown sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9-by-13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides (use a metal measuring cup to make the corners). Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
- Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon and mix on low speed to combine. Set aside.
- Reduce the oven to 350 degrees F.
- For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
- Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
- To store the bars, cool them completely, wrap tightly and keep at room temperature for up to 2 days.
Ina Garten's Apple Pie Bars
Ina knows. It seems like Ina Garten knows just about everything she needs to know. These Apple Pie Bars are proof positive. You never look at an Ina
Provided by: Ina Garten
Total time: 85 minutes
Cook time: 45 minutes
Prep time: 40 minutes
Yields: 0 servings
Number of ingredients: 21
Provided by: Ina Garten
Total time: 85 minutes
Cook time: 45 minutes
Prep time: 40 minutes
Yields: 0 servings
Number of ingredients: 21
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/3 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced into 1/4-inch thick slices (I used about 11/2 larger apples)
- 1 1/2 pounds Braeburn apples, peeled, quartered, cored, and sliced into 1/4-inch thick slices (I used about 11/2 larger apples)
- 1 tablespoon fresh lemon juice
- 3 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1 teaspoon cornstarch
- For the Glaze
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups powdered sugar
- splash of whole milk
- pinch of salt
Nutrition:
- Serving Size: 9 serving
- Place a rack in the center of the oven and preheat oven to 375 degrees F. Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges of the pan about two inches. This will make the pie bars easier to remove after it’s baked. Lightly spray the pan with non-stick cooking spray and set aside.
- For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
- Stop the mixer and scrape down the sides of the bowl. Add the flour and salt and mix on low speed until just combined.
- Scatter two-thirds of the dough into clumps in the prepared pan, flour your fingers and press the dough across the bottom of the pan and up the sides of the pan about 1/2-inch.
- Refrigerate for 15 minutes.
- Bake for 18-20 minutes, until the crust is golden brown and set aside to cool while you prepare the topping and filling.
- In a small bowl combine the remaining crust, walnuts and cinnamon. Stir until combined and set aside.
- To make the filling, combine both kinds of apples and lemon juice in a medium bowl. Add the sugar, cinnamon, and nutmeg and toss to coat.
- Melt the butter in a medium saucepan. Add the seasoned apples and simmer over medium-low heat, stirring often, for 12 minutes until the apples are tender and some of the liquid has evaporated. Add the cornstarch and toss for 1 minute more.
- Spread the apples evenly over the crust, leaving a 1/2-inch border.
- Pinch medium pieces of remaining dough with your fingers and drop them evenly over the top of the apple mixture (they won’t cover the top completely). Bake for 25 to 30 minutes until the topping is brown.
- Allow to cool completely.
- To make the glaze, in a small bowl whisk together browned butter, powdered sugar, a plash of milk and pinch of salt. Whisk until smooth. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag. Drizzle glaze over cooled bars before slicing into 9 slices.
- Store, wrapped individually or covered in plastic wrap in the refrigerator for up to 5 days.
Old-Fashioned Apple Crisp
Old-Fashioned Apple Crisp from Barefoot Contessa. Preheat the oven to 350 degrees. Butter a 9 x 14 x 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.
Yields: 10 servings
Number of ingredients: 1
Yields: 10 servings
Number of ingredients: 1
Ingredients:
- For the Topping: 1-1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced
How to cook:
- Preheat the oven to 350 degrees. Butter a 9 x 14 x 2-inch oval baking dish.
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
- To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
- Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.
