Fall Fever

I have really got a fever for the fall. I love everything about it... the crisp and cool days, the blue of the sky, the colors of the changing leaves, the apples, the pumpkins, the food and awesome recipes... Yep. I love it all. But nothing beats the delicious smell of wood burning in some one's fireplace!

So in honor of the official day of autumn being just around the corner, I'm going to share with you a delicious, out of this world recipe.

It is for my famous Apple Pie Bars. They are a hit each and every time I make them. I've made them for Dinner for a Dollar at church, pot lucks, our Church Thanksgiving dinner, holiday celebrations, and for neighborhood gatherings ... and let me just tell you ... the plate always comes back empty. Now, THAT'S the biggest compliment and acknowledgment of a "sure thing!" I got this recipe from Taste of Home -- ohmygoodness they are yummy and have a rich apple taste. The recipe yields a lot, but none will be left! I originally posted this last fall but thought I'd share them AGAIN -- yep. They are THAT good.

Prep Notes: The dough is a bit tricky, as it is very crumbly, so if you are a novice baker, might I recommend the pre-made pie dough they sell in rolls? Otherwise, you will want to use the dough recipe provided as it has a nice texture-flavor thing going on! Also, I used a small pizza dough rolling pin to roll it into the pan because I found it to be so crumbly. You might want to try rolling the top crust out in several pieces to make it easier to handle. Finally: this is a forgiving recipe, so if you "forget" (ehem!) certain ingredients (like the crisp rice cereal) it will still work. The rice cereal is a thickening agent, and I don't recommend you skip it on purpose. Only if you're slightly distracted by a three year old that has been screaming in the background for over a half hour.

Ingredients:

Crust:
3-1/2 cups all-purpose flour
4 tablespoons sugar
1/2 teaspoon salt
2 cups shortening
4 egg yolks, lightly beaten
2/3 cup milk

FILLING:
1 cup crisp rice cereal
8 cups sliced peeled tart apples (about 9 medium)
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon apple pie (or pumpkin pie) spice or all spice
2 tablespoons all-purpose flour
2 egg whites, lightly beaten

Topping:
1 cup confectioners' sugar
1 to 2 tablespoons milk

Directions:
In a large mixing bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Combine egg yolks and milk; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half. Refrigerate for 30 minutes.

On a lightly floured surface, roll each portion into a 15-in. x 10-in. rectangle. Spritz some Pam in a 15-in. x 10-in. x 1-in baking pan and place one rectangle in the pan; sprinkle with crisp rice cereal (see prep notes above).

Arrange apples over cereal. In a bowl, combine the sugar, flour, cinnamon and apple pie spice; sprinkle over apples. Top with remaining pastry; cut slits in top. Brush with egg whites.

Bake at 350° for 50-55 minutes or until golden brown. Cool completely on a wire rack. In a bowl, combine confectioners' sugar and enough milk to achieve a thick drizzling consistency. Drizzle over bars. Store in the refrigerator. Yield: 3-4 dozen.

Enjoy!