Thursday, October 27, 2011

Gooey Caramel Apple Bars

Brad and I just tried these last night...I may turn into a baked apple lover yet... ;)

5 cups flour
1 1/4 tsp sugar
1 1/4 tsp salt
3 eggs
1/4 cup cold water
2 tablespoons plus 1 1/2 tsp white vinegar

10 1/2 cups sliced, peeled tart apples (about 12 medium)
1 cup sugar
1 cup packed brown sugar
1/2 cup flour
1 3/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/3 cup heavy whipping cream
1/3 cup butter, cubed
1 cup chopped walnuts (optional)
1 1/2 tsp vanilla extract

1. In a large bowl, combine the flour, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk eggs, water, and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
3. Roll out larger portion of dough between two sheets of waxed paper into a 17 x 12 inch rectangle. Transfer to an ungreased 15 x 10 in pan. Press pastry onto the bottom and up the sides of the pan; trim pastry even with top edges of the pan.
4. In a large bowl, combine the apples, sugars, flour, cinnamon, salt, and nutmeg. (I put those ingredients into a gallon ziploc, and shook until mixed. You would probably have to do half at a time.) Stir in cream. (I just added the cream to the pot before the apple mix went in.)
5. In a dutch oven, melt butter. (I don't have a dutch oven, so I just used a regular pot, left the heat on med-low, kept it covered, and stirred frequently.) Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust.
6. Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375 for 35-40 mins or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 2 dozen.

{Kudos to taste of home Halloween book Aug 2010}

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