One thing we always love about fall is apple picking. My parents had a bumper crop of apples this year. They picked as many as they wanted and still had 8 bushels to pass on to us. We made Homemade Apple Butter and Upside Down Apple Pie, and lots of applesauce. We had apples coming out of our ears!

About 5 years ago, my husband and I planted a single apple tree at our house. It was just a small little twig of a tree back then, but we were so excited to have that little twig and had high hopes of soon having our very own apples.

Fast forward 5 years to this September. We had apples on our tree this year for the first time! We harvested a whopping 15 apples, but let me tell you…they were the best apples ever!

One of our favorite recipes to make with apples are these Apple Pie Bars.

You’ll love these little bars because they are easily made in a 9×13 pan. This makes them great to take to a potluck or family dinner when you need more than just 8 slices of a pie.

You’ll also love them because they are a perfect fall finger food! No need for a plate and fork with these little bars. Unless, of course, you want a scoop of ice cream on top. Which, by the way, I highly recommend.

These bars have the unique addition of crushed cornflakes over the bottom crusts. This helps some of the moisture from the apples to be soaked up, making the bars easier to pick up. I was a little leery of doing this at first, but trust me…you won’t taste the cornflakes!

What are your plans this fall? They should definitely include making these bars. We hope that you all enjoy them as much as we do!

Apple Pie Bars

3 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 1/2 cups butter
1 egg, separated
1 cup cold water
1 cup cornflakes, crushed
10 apples- peeled, cored and sliced
3/4 cups sugar
2 teaspoons ground cinnamon
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon almond extract

Preheat the oven to 375 degrees. In a stand mixer bowl, combine flour and salt. Cut in the butter until the mixture becomes coarse crumbs. In a separate cup, beat the egg yolk, reserving the egg white until later. Stir the cold water into the yolk. Gradually add the egg mixture to the flour mixture until dough can easily form a ball. On a floured surface, roll out half of the dough large enough to cover the bottom and sides of an ungreased 9×13 inch pan. Place the dough in the pan.

Sprinkle the crushed cornflakes over the dough in the pan. Arrange apple slices over the top of the cornflakes. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan with a little dough hanging over the edge. Lay over the filling and pinch the edges of the two crusts together. Whisk the reserved egg white until foamy and brush onto the top crust with a pastry brush.

Bake the bars for 45 to 50 minutes or until golden brown.

To make the almond glaze, beat the powdered sugar, milk and almond extract until smooth. Drizzle the glaze over the warm apple pie bars.

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