Ingredients
2cupsall-purpose flour
½tspsalt
12tbspsalted butter,cold, diced into cubes
¼cupbuttermilk,chilled, plus 2 tbsp
1egg yolk
2¼lbsgranny smith apples,(about 6 medium apples)
2½tbsporange juice
1tspvanilla extract
½cupall-purpose flour
½cupgranulated sugar
⅓cuplight-brown sugar,packed
1¼tspcinnamon
¼tspnutmeg
1egg white
1½tbspRaw Turbinado sugar
¼tspcinnamon
1cuppowdered sugar
2tbsphalf and half,or milk
½tspvanilla extract
Preparation
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together 2 cups flour and salt. Cut the butter into the flour mixture with a pastry cutter or fork until mixture resembles coarse crumbs.
Add the buttermilk and egg yolk to mixture, then stir until mixture comes together and can be formed into a ball.
Cover the bowl with plastic wrap and refrigerate the dough.
Peel, core and dice the apples into thin and small pieces.
Place the diced apples in a large mixing bowl. Add orange juice and 1 teaspoon of vanilla, then toss the apples to evenly coat.
In a separate mixing bowl, whisk together ½ cup of flour, granulated sugar, light-brown sugar, 1¼ teaspoon of cinnamon, and nutmeg.
Pour the flour mixture over the apple mixture, then toss to evenly coat. Set aside.
Divide the pie dough into 2 equal portions. Roll one portion into a 13×9-inch rectangle on a lightly floured surface. Lift the rolled dough into an ungreased 13×9-inch baking dish.
Toss the apple mixture once more, then pour into baking dish over the pie crust.
Roll the remaining dough into a 13½x9½-inch rectangle, then place rolled dough over the apples.
In a small mixing bowl, whisk the egg white until foamy, then brush the egg white over top of the pie crust.
In a separate small mixing bowl, whisk together raw turbinado sugar with cinnamon. Sprinkle cinnamon-sugar mixture evenly over top pie crust.
Bake in the oven for 50 to 60 minutes until golden brown and the apples are tender when pierced with a toothpick.
Remove from the oven and allow to cool at least 30 minutes before cutting into squares.
Combine the powdered sugar, half and half, and vanilla extract in a small mixing bowl, then whisk until smooth.
Add an additional ½ tablespoon of half and half if a thinner consistency is preferred.
Drizzle with the glaze over the apple pie bars, serve with vanilla ice cream, and enjoy!
