For years I read paper magazines (as did most of the world). Some I kept; other’s I didn’t.
At some point I realized that I couldn’t keep all of the cooking magazines. I decided to keep Saveur. (Anyone want them? I have every issue….) With Cooking light, and the others, I cut out the recipes I liked and, eventually, put them on pages in notebooks.
Most of them are now out of date and of no interest to me, other than as a source for ideas. I no longer use sugar-free, fat-free, flavor-free anything.
I now get my magazine digitally and if I see a recipe I like I highlight it. I do this at night – it’s my bedtime reading.
Sometimes I even remember in the morning.
I remembered this one.
Here is the strange part: The recipe was part of an ad for a ‘natural sweetener alternative to sugar’. I remember the tagline but I don’t remember what the sweetener was.
I made the recipe, as best I could, and we loved it. It made a full 9 x13 cake pan, which was fine, as I made it for my book club and wanted some left.
We had a lot left…. Next time I’ll cut it in half.
Click here to Pin Apple Pie BarsPrint
Apple Pie Bars
We liked these better than pie! But they are rich – a small piece is perfect. The good news is they keep for days in the fridge. Just let them warm a bit before serving.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 20 servings 1x
- Category: Desserts
- 1 cup (8oz, 240gr) butter, soft
- 1/2 cup (3.5oz, 100gr) granulated (white) sugar
- 1/4 cup (1.75oz, 50gr) dark brown sugar, packed
- 2 1/2 cups (10oz, 300gr) flour
- 1/2 tsp salt
- 6 large apples, peeled, cored, sliced
- 3 tbs lemon juice (from 1/2 – 1 lemon)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp ginger
- 1 tsp vanilla
- 1 1/2 cups flour (6oz, 180gr)
- 1 cup (4.4oz, 130gr) pecans, chopped
- 1 cup (3.5oz, 200gr) dark brown sugar, packed
- 1/4 tsp salt
- 3/4 cup (6oz, 180gr) butter, melted
- Line the bottom of a 9 x 13″ (22 x 33cm) cake pan with parchment.
- Spray with cooking spray or lightly butter.
- Preheat oven to 350F (175C)
- Cream butter and sugars for crust.
- Stir in flour and salt.
- Press mixture into prepared cake pan and bake for 20 minutes.
- Mix all ingredients for apples.
- When crust has baked spread apple mixture evenly over the top.
- Combine flour, brown sugar, salt, and pecans for topping.
- Add melted butter and stir well to combine.
- Sprinkle topping mixture evenly over the apples.
- Bake for 60 minutes, or until the top is golden brown
- Remove and cool for 20 minutes.
After baking the crust it still looked ‘flour-y’ and I was worried that it wouldn’t turn out right. The juice from the apples seeped into the crust and it was tender and moist when I served it.
Lining the pan with parchment just makes everything easier.
I used Granny Smith apples.
- Serving Size:
- Calories: 370
- Sugar: 24.3 g
- Sodium: 177.2 mg
- Fat: 20.4 g
- Saturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 45.9 g
- Fiber: 2.1 g
- Protein: 3.5 g
- Cholesterol: 42.7 mg
Keywords: apples, apple pie, apple dessert
We only go for one, very short walk during the day now, rather than 3 long walks. But she still goes out once or twice after dark to bark at the moon or the bunnies or her shadow.
She still sleeps at the bottom of the stairs and she still can manage to roll on her back for a belly rub in the morning.
She is also camera shy, rolling away from me as soon as she saw the camera in my hand.
But the zoonie-eyed look reminded me of her younger days:
With her sister, Bonnie.
Neither one were camera shy in their youth – happy to show off their spotted bellies.