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Danish Pastry Apple Bars
November 22, 2011

I've always have great success with this recipe. The crust is especially something special (if you use butter instead of shortening). It makes a perfect amount for a traditional double pie crust with embellishments. To make prep a snap I put the flour and salt in my 11-cup food processor. I cut the butter into tablespoons then toss all of it into the processor bowl and turn it on until it resembles wet beach sand. Then I put it in a bowl and add the milk/yolk mixture and kneed it together with my hands. After chilling it rolls like a dream. I've used it for all my pies for years. Thanks Nancy for sharing.

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