A Delicious Thanksgiving Dessert made with Shortbread!

Print this recipe Here: https://www.dimitrasdishes.com/apple-pie-bars/

Ingredients
For the Crust & Topping:

1 and 1/2 pound (680g) unsalted butter, softened
1 cup confectioner's sugar
1 cup granulated sugar
1/2 teaspoon salt
3 teaspoons pure vanilla extract
6 cups all-purpose flour
1 teaspoon baking soda
For the Apple Filling:

10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Make the Apple Filling:

Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.

Preheat the oven to 350 F, 180 C.

Make the Crust:

In the bowl of a tabletop mixer combine the butter, sat, sugars, and vanilla extract. Beat on low speed until the sugar is incorporated and then increase the speed to high. Beat until thick and fluffy. About 3-4 minutes.

In a separate bowl, combine the flour and baking soda and whisk together.

Add the flour to the butter mixture and beat together until a dough has formed.

Divide the dough into 2 equal portions.

Press one portion into a 9 by 13-inch baking pan. Press the dough up the sides of the pan as well so that it can hold the filling. If needed, take some more shortbread dough from the second portion (the topping).

Pour the apple filling into the center and spread evenly.

Pinch off pieces of dough from the remaining shortbread and place on top of the filling to create a crumble toppoing. (See video) Sprinkle the top with some granulated sugar.

Bake the pie on the center rack of the preheated oven for 1 hour and 20 minutes or until golden.

Allow the pie to cool and then serve with ice cream and coffee.

Kali Orexi!

Notes
Make Ahead Tips: The crust can be assembled and frozen for up to a month. Make sure to wrap it tightly with plastic wrap so that it does not absorb freezer odors.

The pie can be baked one day ahead, cooled and refrigerated. Warm through in a preheated 350 F oven for 20 minutes before serving.



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes