Dough
- 2½ cups flour
- 2 Tablespoons sugar
- ½ teaspoon salt
- 1 cup shortening
- 2 eggs divided into yolk and whites
- ⅔ cup milk approximately
Filling
- 6 medium apples peeled and sliced
- 1¼ cup sugar
- 1 teaspoon cinnamon or more to your taste
Icing
- ½ cup icing sugar
- 1 Tablespoon water
Dough
In a medium bowl, combine flour, sugar and salt. Cut shortening into 1 inch cubes and add to flour. Using a pastry blender, two forks, or your fingers, blend until crumbly.
In 1 cup liquid measuring cup, beat together the egg yolks with a fork. Pour milk into the measuring cup until it reaches ⅔ cup.
Pour liquid into flour mixture and stir to combine. It will begin to form into a ball at which point you can use your hands and knead it slightly. Do no over knead. If it is too wet, add a teaspoon of flour at at time until it forms a ball.
Cut into 2 even pieces and cover with plastic wrap. Refrigerate for 1 hour.
In a small bowl, beat egg whites until foamy and set aside.
Assembly
Roll out one piece of dough to about ¼ inch thickness. Spread over cookie sheet. You may need to patch pieces together to make it fit.
Brush with egg white. Then cover with apple filling.
Roll remaining dough and cover the apple filling. Again, you may need to patch pieces together to cover. Seal edges together.
Brush with egg white and bake for 40 minutes until golden brown.
- Use a pastry blender, two forks, or simply use your fingers to blend the shortening into the dry ingredients.
- Cool apple pie bars completely before slicing.
- Store in an airtight container at room temperature for 2-3 days. Place parchment paper between layers.
- Freeze by wrapping each piece with plastic wrap if you want a quick grab and go treat.
Calories: 210kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 79mg | Fiber: 1g | Sugar: 19g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg