We've combined the tender, flaky pastry of our best apple pie with our favorite filling to create "pie bars" that offer as much crust as filling - perfect for all you crust-lovers out there. Topping the bars with Caramel Sauce adds extra flavor.
To make the pastry: Combine the flour and salt. Work in the butter, then sprinkle in the water, mixing until cohesive.
Form the pastry into two rectangles; wrap in plastic, and refrigerate for 1 hour.
Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.
To make the filling: Mix all the ingredients except the egg.
Roll one piece of pastry into a 17" x 7" rectangle, trimming the edges. Roll the second piece into a 16" x 6" rectangle, trimming again.
Place the smaller rectangle on the pan and brush with egg wash. Spread the filling over the pastry, leaving 3/4"-wide bare edges.
Center the other piece of pastry over the apples and press down, crimping the edges to seal. Brush with the egg wash, and cut several vents, to allow steam to escape.
Bake for 15 minutes, then reduce the heat to 375°F and bake for an additional 12 to 14 minutes, until golden brown.
So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
