We took a jaunt to one of our local apple orchards this week, beautiful weather to take a little drive. So many apples to chose from! My favorite eating apples are Regents which aren’t quite ready yet, they are one of the late ones but worth waiting for. so we bought a bag of sweet tango’s which are good eating too. I am going to try them in one of my favorite fall apple dessert recipe’s this week, apple pastry bars, I like them better than apple pie, served with a scoop of vanilla ice cream, it can’t be beat! This recipe was given to me by Diane Ocel a friend from nursing school days, 50 + years ago.
Apple Pastry Bars
2 1/2 cup flour
1 tsp. salt
1 Tablespoon sugar
1 cup butter (can use half margarine but not as good)
Mix together like pie crust when crumbly add 2 egg yolks whisked in a cup adding enough milk to make 2/3 cup ( save the whites), whisk together mix into crust mixture. Divide dough in half, roll out 1/2 of the dough to fit a 12x15 inch cookie sheet, sprinkle dough with 1 1/2 cups crushed corn flakes, then over flakes slice 10 – 12 apples peeled and sliced thin. Sprinkle apples with 1 1/4 cups sugar and cinnamon to taste. Roll out other half of dough and fit over apples crimping edges together making a few vent slits on top of dough. Whisk saved egg whites until frothy and brush on top of dough. Bake at 350 degrees for about an hour until brown and apples are tender. When out of the oven and still warm I drizzle some powdered sugar icing over the top, 1 cup powdered sugar with enough milk or cream to drizzle.
Have a great week!