Desserts

Easy Mini Pumpkin Pies

Easy Mini Pumpkin Pies

Easy Mini Pumpkin Pies

Easy Mini Pumpkin Pies

Mini Pumpkin Pies

Easy Mini Pumpkin Pies

Easy Mini Pumpkin Pies

Copycat Longhorn Parmesan Crusted Chicken

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Apple Pie Bars | apple, apple pie, Honeycrisp, maple syrup | *APPLE PIE BARS* - PRINT the recipe: https://www.wyseguide.com/apple-pie-bars/ If you love apple pie but don’t want to spend all of the time making one,... | By Wyse Guide | I just took a bite out of my favorite apple pie bars. They are the essence of a pie but in bar form. Super easy crust that is also transformed into a streusel topping. This comes together super easy and you're going to want to eat on this all day long. So, let's make it. I'll show you just how I did it. My apples are starting to drop in the orchard which means it's time to bake all the goodness with apples whether you're going to make applesauce or whether you want to make a really good treat that you can enjoy all fall long. Obviously, we love apple pie. This is a much simpler version because it's an apple pie bar. Very simple to put together. It's a pressing crust that also is a crumble on top of an apple filling and it's one of my favorite ways to enjoy apples in the fall because you can do this really quickly. So, how we're going to start doing it is we're going to make what is like I said, a two fur. It's going to count as the crust on the bottom but also then a streusel on top. So, we're going to do just a quick mixture of what's like a streusel kind of topping and that's some flour and I'm measuring it out and putting it right into a big bowl and we're just going to put everything together in a big bowl. So, I a lot of times I'll talk about pie crust. This is a lot the same kind of process as it would be if it was a pie crust. So, with the flour, we're going to do some oats and I'm using the old-fashioned rolled oats. So, not the quick cooking oats. I like more of that that texture of these which to me is really good and then we need to cut it with two types of sugar so we have some just granulated white sugar we're going to put that right in here and then we're going to put in some brown sugar which gives them more of those molasses caramel like notes and those to me are some of my favorites so any type of brown sugar I always lightly pack it so just gently to put it in you don't need to like push really hard but enough to get it to measure correctly otherwise it can be a little off and remember this looks like a lot because it's doing two things for us so we're going to put some salt in that's just going to balance it out and then we're going to put in a little bit of cinnamon. Now, we're also going to make sure the apples are seasoned but a little bit of cinnamon in here really just drives home that fall flavor. And I'm just going to mix it together with my hands because we're going to end up getting in here with the butter. So, you might as well just mix it with your hands. What we're doing here is making sure it evenly incorporates and if there's any pieces of that brown sugar that maybe are sticking together or the white sugar, that way, it's just getting more even. So, when we go in to make kind of a crust, it just is an easy one. Now that that's all mixed together, we have my butter here. I got a little bit of crumbs on the counter. Now, the butter, I just want to make sure it's cold from the fridge but I'm going to chop it up into smaller pieces and just cube it. That makes it easier to work in. So, I'm just going to chop it all and add it right in there so we can just push it together. Having them in smaller pieces just makes it easier. So then, I'm going to add all the butter and I do try to slightly break it up and I always when I add it, this is just like if you're going to do. Now, you're going to say why I don't do pie crust. Well, welcome to the beginner of pastry. This isn't really a pastry. This is much more of just a streusel but it's the same idea. So, what I'm doing is I like to toss it with the ingredients. Start coating all those pieces of butter. Again, it's more about just making sure that they're evenly getting combined. This is much easier than a pie because it's kind of a no fail. And then once I start getting them all broken up, I will get pieces of the dry with the butter and just push them together and let it fall off and keep doing that until it starts working together and becomes kind of clotty, clumpy, wet sand. You can see it comes together pretty quickly and one way to check too, you can have irregular pieces of butter. They're not all uniform. You can see that but I always like to make a clump in my hand, make a fist. See how it holds but then it just easily crumbles. That's that's a good way to tell it's done. So what we're going to do is reserve some of this because it's going to be the topping see that's how wonderful this is super easy so we're going to reserve it put it right into another bowl and then we're going to just take a prepared greased or buttered baking dish just a quick thing here and pour them right in and now we're just going to start pressing this in and this is forming our bottom crust so you can already see they're almost like a granola type streusel crust and crumb that's going to have a filling I as you can tell I am a fan of these bars I think they're really good now I'm lightly pressing you don't need to jam it just nice and light Press it out into the corners. You don't need to worry really about getting the edge on it and then we'll just move onto the apples. Once it's all pressed in, I'm just going to now pop this in the oven so it can par baked before we put everything on top of it. That just sets that bottom because it's going to get thick and make sure that it just starts the cooking process but then, it's just putting a couple more things on we're done. The crust baked for a short bit here and what that did was just begin setting it. You can see it was just beginning to turn brown around the edges. So, we're going to let it cool slightly and finish up with the apples. Now, I'm using homegrown apples. I went out to my orchard this morning actually and pitch this because that's best way to use them. So, my point is, if you have an apple on hand, use it but certain ones do hold up better during baking than others. A golden delicious is often what some people like because it's a nice crisp tart apple and it holds somewhat while baking doesn't just become mush. So, that's one of the important part. That's why if I don't have one, I will probably just use a granny smith maybe if I have to go purchase one. Now, with homegrown apples, you never know so there could be a little bit more you have to cut out but then you just cut it out. Now, I am leaving the peel on too. Here's my thing. I'm proponent of if it doesn't have to be peeled, if you can eat the peel and if it softens which this does during baking, why cut it off? There's some nutrition there and it's also just time we don't have to waste. So, I don't. What I am doing is slicing them into bite-size pieces so I do it in quarters and then probably another four. So, quarters and then quarters again per apple. It just depends again on the size what works. You can see that these are just beginning to get a beautiful blush on them. These are actually a golden delicious, not a granny smith but they up really well too. So, I have all the sliced apples in there. We're really making a quick and simple apple pie filling. That's really all we're doing. So, we're going to do some flour, just really simple here. We're going to put that in here and while this bakes as those apples actually release some of their natural water, sugar inside of them. It's going to help thicken it. That's really the only issue. We're going to do a little bit of granulated white sugar and we're cutting that with, yes, a little bit of maple syrup. So, that drives home a different flavor. Kinda like brown sugar. It has some of those caramelly notes that we love but it also has that maple flavor which I really like too for autumn and fall. Then, we are going to use a couple spices again. Now, there are two people camps with people when it comes to apple pie. Some that think you do not use any type of spice. You use only apples and let that flavor shine through. I'm there for it. I love it. I like to tend towards the nostalgic side and say, I like some spices with mine and I like the flavor it gives and it reminds me of growing up. So, I'm doing a little cinnamon and a little bit of allspice which allspice is the apple spice. It works so well. So now, we're just going to mix this together and put it right on top of these which you just have to go in and start just combining it and you can see once they're together, it kind of makes this paste-like sauce on top. That's all you need to do and what we're going to do is pour this right on top of this warm crust and what I want to make sure to do, this is, you know me. If you watch my videos, you know and this seems like a stupid step to so many people because it's equal duh but not everyone does this. Scrape out the bowl. That's where a lot of sugar, a lot of that maple goodness, all those flavors you want are don't waste them so I just want to make sure though I do get this into an even layer obviously we're not going to leave them in a clump so you can just kind of spread them out all over before you put on that streusel topping so you put them in somewhat of an even layer it's okay if they're overlapping a little bit but then what we're going to do is just remember this reserved streusel we're just putting it right on top so it was a crust now it's going to be the topping so it's really a simple way now this is even a great dessert if you want something different for Thanksgiving and aren't in the mood for pie or don't feel like you're the pie maker make this but also think of this for around the fall when you're having gatherings it's a great thing to take places no matter where you're going people fall in love with it because it gives you the essence of pie much easier quicker too because obviously this bakes quicker since you're not doing a big deep pie and then we're going to put this back into the oven with all the streusel goodness so remember it has the butter in it that's going to melt into the apples as they get soft and just making sure to try to evenly coat around because I want no fights on trying to get the most streusel and if you wonder who would do that you're looking at him I would look for the one with the most drusal just like I would look for the one with the most frosting if they were frosted it's who I am so I do for myself more than anyone. What I'm doing now is going to put it right into the oven and let it bake, let it cool, and we'll cut 'em. When I took these bars out of the oven, I let them sit at room temperature for a while 'cuz just like a pie, they need to sit. You want the apples to be tender, you can take a knife even an insert to make sure. It's not like a normal pie where you can watch for bubbling throughout. You don't have quite the same liquid ratio but you want to make sure they're tender, and then let them cool down because they be too soft at first. So then I was cutting them and I just go in but look at these. They're like a bar. See how they get that like granola like crust on the bottom that if I turn it up slightly, you see how it's nice and brown and toasty. That's what you want. It's the perfect fall treat which really you can eat these like a bar. You can eat them with a fork but we're friends here. We can all eat together. Mmm. I love that toasty oats flavor in the crust that is somehow transformed on the topping to be more of a streusel and it's just enough filling it's like a thin perfect layer of sweet cinnamony allspice apples that just melt in your mouth because we baked them it's perfect you know what I hope you do with this recipe I hope you see that you don't have to make a pie to feel like you are enjoying apples fully in the fall obviously you can eat apples by themselves but you can make this baked good it will plea and then throw all anyone you give it to whether you're having people over whether it's for yourself. Put it put some ice cream on it. Dress up for dessert. Send it as a snack or as a lunch treat if you want to wrap it up. It's good in so many ways and it's so easy. You can you can double duty that streusel and crust and it's just absolutely delicious. So I think you're going to make this time and again. Share this recipe around because if it inspired you it just might inspire someone else too. If I can do this at my farm in Iowa I know everyone else can too. So check my website Wise Guy. com for this recipe and all my other Apple recipes. If you're into apples or anything else, it's on my website. Until next time. I think it's time to start thinking about fall.

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