Ingredients
PASTRY
- 3 3/4 cups all-purpose flour 450-480g
- 1 1/2 teaspoon salt
- 1 1/2 cups butter 340g
- 2 eggs separated, yolk beaten with enough milk to equal 1 cup, reserve white
FILLING
- 1 1/2 cups rice Krispy cereal 110g
- 5 lbs 10-12 cups tart cooking apples, peeled, sliced (Granny Smith, Jonathan, Honeycrisp, etc)
- 1 3/4 cups sugar 350g
- 3 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 reserved egg whites
GLAZE
- 1 1/2 cups powdered sugar 170g
- 2 tablespoons good vanilla
- 3 tablespoons cream OR 2 tablespoons milk
Method
- Preheat oven to 350 degrees F.
Pastry Dough:
- 1. Combine flour and salt in a large mixing bowl. Cut butter into small 1/2 inch cubes to speed up "cutting." Using a fork or pastry cutter, cut in butter until flour mixture until it looks like coarse crumbs. Butter pieces should be about the side of peas to lima beans.
2. Beat egg yolks in a 1 cup measuring cup. Add milk to yolks until the amount reads 1 cup. Stir in milk mixture to flour mixture using a fork until dough ball forms. Wrap and refrigerate until ready to use. - Filling:
3. In a small bowl, mix sugar, cinnamon and nutmeg. Peel and slice apples.
Remove dough from refrigerator and divide in half. Roll each half out to about a 13x18 (size of baking pan) rectangle.
4. Place one dough rectangle into the bottom of an ungreased 13x18 inch pan with high sides. Sprinkle rice krispy cereal evenly over the dough. Top with the apple slices.
5. Set aside 1/2 cup of the cinnamon sugar mixture then sprinkle the remaining sugar over the sliced apples. It will seem like a lot but trust the process. Top the sugar covered apples with the second layer of dough.
6. Whisk egg whites until frothy. Using a basting brush, coat the top layer of dough with egg whites. Sprinkle the remaining 1/2 cup of cinnamon sugar mixture on top.
7. Bake at 350 degrees F. for 40-50 minutes or until crust is golden brown.
Glaze:
- 8. In a small bowl add glaze ingredients. Stir until smooth. If too thick, add small amounts of milk or cream until desired consistency is reached. Drizzle over warm bars.
Nutrition
Notes
For beautiful handleable squares, let bars cool for at least an hour before serving OR serve warm al a mode (with ice cream).
Leftovers? Store covered at room temperature for up to 2 days or refrigerate for 5+ days.
FYI-Once covered the moisture in the filling will soften the crust.
This recipe can be halved and baked in a 9x13 baking dish. Bake time will be similar but begin checking for doneness at 35 minutes.