Looks like I am back in the blogging scene. After a three year hiatus, I am once again immersing myself in the online world of writing. It seems quite fitting that my first post should be about Thanksgiving. There are many things to be thankful for in life. Of course I would say the usual; family, friends, my job, a roof over my head. But what about the other, simpler things? Would it be wrong to say I’m thankful for the Thanksgiving dessert I baked that was devoured in less than a minute? I don’t even think vacuums can inhale that quickly.
I wanted to go a little nontraditional with Thanksgiving dessert this year. Usually I am the pie queen. I spend hours on just the dough alone. Mix, roll, shape, repeat. After attending culinary school, nothing is store bought in my house. But this time I wanted to try something unique.
Enter: apple pie snickerdoodle bars.
You heard right: the world’s best cookie (biased a bit?) combined with the world’s best pie (according to America; I’m more of a pumpkin girl myself) melded into one beautiful, mouth-watering, decadent after dinner (or before dinner if you’re feeling rebellious) treat.
On a scale of 1-5, these snickerdoodle pie bars are a 1 for ease and a 5 for flavor. Make sure all of your ingredients are room temperature, including the eggs, before proceeding. In addition, start preheating your oven to 350F immediately.
You’ll want to mix all your ingredients with the paddle attachment. Using a whisk attachment will whip up and create to much air in your batter, giving your snickerdoodles more of a cake-like texture as opposed to pie/cookie texture that you are looking for.
In your mixing bowl, cream together the butter and sugar. You want your butter to be as soft as possible to blend evenly with the sugar and not leave chunks. Cube the butter and microwave for 10 seconds if you need to speed the softening process but keep careful eye because you don’t want your butter to melt!
After the butter and sugar is combined fully, add the eggs, vanilla, and salt (I used sea salt which has larger granules than regular salt but gave it a cleaner flavor and actually worked quite well). Making sure your mixer is set to the lowest speed, add the baking powder and flour, a little at a time, and mix until well incorporated. The batter at this point will be super thick, like a cookie dough. Spread half the batter into a greased 9×13″ pan.
For the filling, core and chop the apples, leaving the skin on. Add apples, cinnamon, and sugar to a large skillet. Cook over medium heat, stirring occasionally. The mix will be dry at first until the apple juices release and the sugar starts melting, so it is important to continue to stir so the bottom doesn’t burn. Cook for about 5 minutes, or until just starting to get tender. You don’t want to cook the apple mixture to completely done; remember, they are going to keep cooking in the oven, so you don’t want your apples to end up mushy.
Pour the apple mixture evenly over the batter. Top with the remaining batter and spread as evenly as possible. Sprinkle cinnamon and sugar over the bars.
Bake for 30 minutes or until the top of the dough doesn’t cave in but springs back when pressed on. Let cool completely.
Before serving, whisk together sugar and water and drizzle over the hot bars. Store covered in the refrigerator. Best served warm!
And there you have it. Layered, cinnamony, appley goodness. Let me know how yours turn out and if you have any modifications. Below you will find the complete recipe and ingredients list. Enjoy!
Snickerdoodle Apple Pie Bars:
- 1 cup unsalted butter
- 2 cups brown sugar
- 2 eggs
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 2/3 cups all purpose unbleached flour
- 4 cups chopped and cored Granny Smith apples
- 2 teaspoons cinnamon
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons water
- Preheat oven to 350F
- In a mixing bowl fitted with the paddle attachment, cream together butter and sugar.
- Add eggs, vanilla, salt, and mix well.
- Add the baking powder and flour, a little at a time, and mix until incorporated.
- Spread half the batter onto a greased 9×13 baking pan.
- Add apples (peel on), cinnamon, and sugar to a large skillet.
- Cook over medium heat until just tender, about 5 minutes.
- Pour evenly over bars.
- Top with remaining batter and spread as evenly as possible to cover entire mixture.
- Sprinkle cinnamon sugar mixture over the top and bake for 30 minutes or until top springs back when touched or knife inserted into center comes clean.
- Whisk together sugar and water and drizzle over bars immediately out of oven.