About this recipe:The perfect on-the-go snack bar. Apples pie filling is sandwiched between two layers of shortcrust pastry, baked and then divided into bars. Perfect for packed lunches, elevenses, picnics or afternoon tea.
Makes: 24 bars
310g plain flour, sieved
1 teaspoon salt
225g unsalted butter, softened but not melted
2 egg yolks
75ml milk or as needed
80g porridge oats
1 tablespoon cornflour
1 tablespoon lemon juice
6 large apples, peeled, cored and sliced
100g caster sugar
4 tablespoons dark brown soft sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 egg white, beaten until foamy
60 icing sugar
1 tablespoon milk
1 dash almond extract or to taste
1 teaspoon caster sugar
1/2 teaspoon ground cinnamon
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Preheat an oven to 190 C / Gas 5. Grease a 23x33cm or similar sized baking dish.
Whisk together the flour and salt in a large mixing bowl. Cut in the softened butter with a knives until the mixture resembles coarse crumbs. Whisk together the egg yolks in a measuring jug, then add enough milk to reach 150ml. Gradually stir into the flour mixture until moistened.
Turn the dough out onto a lightly floured surface and knead briefly. Roll about half of the dough out to fit the prepared baking dish. Place the bottom pastry layer in the baking dish. Sprinkle the oats evenly over the base. Roll out the top layer and set aside.
Mix the cornflour and lemon juice together until smooth. Heat the cornflour mixture in a large frying pan with the apples, caster sugar, dark brown soft sugar, cinnamon and nutmeg over medium heat until the apples are tender, about 15 minutes. Remove from heat and allow to cool slightly.
Spread the apple filling evenly over the oats. Cover the filling with the top layer. Pinch the edges together to seal the pastry and brush with egg white. Cut a few slits on the top crust to vent.
Bake in the preheated oven until golden brown and the filling has thickened, about 50 minutes.
While pie is baking, prepare the glaze by beating the icing sugar with 1 tablespoon of milk in a small bowl. Stir in the almond extract. Drizzle the glaze over the warm pie. Mix 1 teaspoon of sugar and 1/2 teaspoon of cinnamon together in a small bowl and sprinkle over the glaze. Cool completely before cutting into bars.