Apple Pie Bars

If there’s one food magazine I enjoy, it’s Food & Family  by Kraft Foods. They always have easy to make, low ingredient list recipes. When I get a magazine in the mail, I typically go through it, flagging multiple pages as “need to try” recipes for the future. I flagged the Apple Pie Bars a few weeks back, as I knew this was something Ryan would like.  Boy, was I not wrong. I think he was in dessert heaven as this was the second time this summer I made pie!

Ryan and I worked together to make the bars- Ryan cutting the apples, and me making the crust. The magazine said prep time was 35 minutes, but we got the bars  into the oven within about 15 minutes. Definitely nice when the prep time is minimal! The bars received rave reviews from Ryan and his parents, all stating that they thought the bars taste just like apple pie, even though they weren’t made in pie plates.

If you’re looking for a yummy, easy, and quick alternative to your traditional apple pie, give this recipe a try!

 

Apple Pie Bars

Recipe from Kraft Foods

1 pkg (8 oz) cream cheese, softened

1 cup butter, softened

3 1/4 c. flour, divided

10 Granny Smith apples, peeled, sliced ( I used an apple peeler)

1 1/4 c. granulated sugar

1 tsp. cinnamon

3/4 c. powdered sugar

1 Tbsp water

Heat oven to 400 degrees.

Beat cream cheese and butter in mixer until blended. Gradually add 3 c. flour, mixing on low speed after each addition just until blended.  Shape into two balls. Place one ball on large lightly floured sheet of wax paper; flatten slightly. Cover with second floured sheet of waxed paper.  Roll out dough to 15 1/2 x 10 1/2- inch rectangle. Discard top sheet of waxed paper.

Spray 15 x 10 x 1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. Remove second waxed paper bottom; gently press dough onto bottom and up sides of pan. Toss apples with remaining flour, sugar, and cinnamon; spread onto bottom of crust.

Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top of crust to vent.

Bake 35-40 minutes or until golden brown. Cool bars 15 minutes. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 minutes before cutting into bars.

Lemon Meringue Pie

If there’s one thing Ryan requests time and time again, it’s pie. If there’s one thing Ryan doesn’t get time and time again, it’s pie. I just don’t like making pie! I know it’s not THAT hard, but since I don’t like pie, I have a heck of a time making one. Lucky for Ryan, it was his birthday a few weeks ago and I promised I’d bake him whatever he wanted. It just had to be pie- and it must be lemon meringue.

From the first time Ryan tried my mom’s lemon meringue pie, he was hooked. The zippy lemon flavor paired with the towering meringue-what isn’t there to love? Plus, it’s made from my grandma’s tried and true recipe. You just can’t mess with a recipe that’s been used for years and years and years.

After waiting a good three weeks after Ryan’s birthday, he turned to me and said, “So…today’s the day you’re going to make that pie?!”  *insert twinkling eyes here*  I decided it was now or never, so I called my mom, went over a few directions and started making the pie. A few more calls, a few “I don’t think it’s going to taste good!” statements, and one very overworked Dottie due to the meringue taking 25 minutes just to semi-set on speed 10 (it should only take 5-1o minutes for a stiff consistency meringue), the pie was done. And guess what. Ryan said it tasted just like my mom’s! Success at its finest! 🙂

Poor Dottie working her magic on speed 10:

 

 

 

 

 

 

 

 

 

Enjoy this family recipe!

Lemon Meringue Pie

Recipe from Grandma Helen S.

Makes 2 pies

*Use deep dish pie plates*

Graham cracker crust

Double the below recipe, as pie recipe makes two pies

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1 tsp cinnamon

1/4 c. butter or margarine, melted

Combine all ingredients, and press into glass pie plate

Pie filing

1 large and 1 small box of lemon cook and serve pudding

1 1/2 c. sugar

1 c. lemon juice (use Minute Maid Premium, found in the freezer section if possible)

 

 

 

 

 

 

 

 

 

5 egg yolks

3 c. water

dash of salt, and a little butter

Meringue
9 egg whites- Eggs must sit out at least 4 hours

1 c. sugar

Mix pie filling, sugar, and lemon juice together. Add egg yolks and water. Cook on medium- high until thick, bringing to a rapid boil. Make sure to stir constantly! Add a dash of salt and a little butter.  Cool 5 minutes, stirring twice.  Pour into cooled pastry crusts.

For Meringue: Make according to box, but instead of 3 egg yolks and 1/3 c. sugar, add the 9 whites and 1 c. sugar. Bake as directed, until slightly to golden brown.