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Apple Pie Bars
12 - 16 servings

[ INGREDIENTS ]

FOR THE CRUST

Butter, Softened
White Sugar
Brown Sugar
Vanilla Extract
All-Purpose Flour
Salt
Walnuts or Pecans
Cinnamon
Nutmeg

FOR THE APPLE MIXTURE

Apples
Fresh Lemon Juice
Butter
White Sugar
Cinnamon
Nutmeg

[ INSTRUCTIONS ]

1. Line a 9 inch x 13 inch pan with parchment paper.
   (This is optional. It makes it really easy to lift the bars out of the pan and slice them.)
2. In a large bowl or stand mixer, beat :
   
   1 Pound (4 Sticks) Butter, Softened;
   until smooth and creamy.
3. Add :
   
   3/4 Cup White Sugar;
   1/2 Cup Brown Sugar, Packed;
   2 Teaspoons Vanilla Extract;
   and beat for 1 to 2 minutes, remembering to scrape the bottom and sides of the bowl.
4. It should be light and creamy.
5. Add :
   
   4 Cups All-Purpose Flour;
   1 1/2 Teaspoons Salt;
6. Beat until just combined.
7. Do not over mix.
8. Add about 2/3 of the dough to the prepared pan.
   (Leave the remaining 1/3 of the dough in the bowl; we're not done with it yet)
9. Flour your hands lightly and press the dough into the bottom and up the sides of the pan.
10. The crust should go about a half inch up the sides of the pan.
11. Use a glass or a measuring cup to press the edges and bottom.
12. Refrigerate the crust for 20 minutes.
13. Don't skip this step!
14. Cold shortbread going into a hot oven is what makes for amazing, tender crusts.
15. Preheat your oven to 375 F or 190 C.
16. Bake the crust for about 18 minutes, until the the crust is golden brown.
17. Set aside.
18. Lower the oven temperature to 350 F or 180 C.
19. Meanwhile, add :
    
    1/2 Cup Walnuts or Pecans, Chopped;
    to the remaining dough in the mixing bowl.
20. Add :
    
    1 Teaspoon Cinnamon;
    1 Teaspoon Nutmeg;
    (The spices are totally up to you; add as little or as much as you like)
21. Mix on low speed just until combined.
22. Cover the bowl and stick it in the fridge.
23. For the apple filling, start by prepping your apples.
24. You can use any combination of apple flavors that you like. A variety is always best for baking. (Granny Smith, Fuji, Golden Delicious, Pink Lady are all good options.)
25. Squeeze :
    
    2 Tablespoons Fresh Lemon Juice;
    into a large bowl.
26. Peel :
    
    3 Pounds of a Variety of Apples;
    core, and cut into 1/8 inch slices.
27. The thinner you slice them, the better!
28. As you slice the apples, toss them into the bowl with the lemon juice and mix around to coat them.
29. Stir every couple minutes as you are slicing.
30. This will stop your apples from getting brown.
31. In a large 10 inch or 12 inch skillet, melt :
    
    4 Tablespoons ( 1/2 Stick ) Butter;
    over medium heat.
32. Add the sliced apples (and any juice in the bowl) :
    
    1/4 Cup Sugar;
    1 Teaspoon Cinnamon;
    1/2 Teaspoon Nutmeg;
    (Again, the spice level is totally up to you. Some people don't love nutmeg and you can just omit it entirely if you want.)
33. Simmer the apples over medium heat, stirring often, for about 12 to 15 minutes.
34. If it looks like they are boiling too hard, lower the heat to medium-low.
35. When the apples are tender and the liquid has mostly evaporated, turn off the heat.
36. Pour the apples into the baked crust, leaving a half inch border along the edge.
37. Get the remaining crust dough out of the fridge.
38. Use your fingers to pinch medium pieces of dough and drop them over the apples.
39. Bake at 350 F or 180 C for 25 to 30 minutes, until the top is golden brown.
40. Cool and cut into bars.

::: View the original recipe for Apple Pie Bars at thefoodcharlatan.com