Maybe I don’t have the guts to try making a lattice-topped apple pie yet, but these apple pie bars are just as good.
This recipe also gave me a reason to use these five local Granny Smith apples I had hanging out in my crisper.
And – just to let you know – I cut this recipe in half and still used 3 sticks of butter.
Your house will smell amazing!
Apple pie, schmapple pie.
Did I mention the 3 sticks of butter? You won’t remember it once you taste them – the flaky buttery crust, soft brown-sugar covered apples, crumbly and crispy topping.
The best part about these bars is that they really do taste like apple pie – it just saves you the steps of rolling out pie crust dough and having to make it look pretty around the edges. That’s the part that scares me the most.
This crust simply gets pressed into a baking dish, topped with the apples and crumb topping, and baked.
And hey – last day to enter to win your OWN Food & Wine Subscription!
FOOD & WINE is giving away a year-long subscription to a lucky reader from BranAppetit. Click here to enter and read official rules here.
This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.