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Danish Pastry Apple Bars
Reviews:
December 14, 2005

FANTASTIC Apple Pie recipe! No brown sugar? Use white sugar, and drizzle a little honey inbetween apple layers. White sugar or honey doesn't hinder the taste, and the honey adds a special flavor. Don't be scared to add a couple extra teaspoons of cinnamon, it only makes it better. The thickness of your apple slices determines the texture of the filling: extra-thin (1 cm) slices for soft filling (almost apple-saucey), and thin (3 cm) slices for chunky apple pie. The fact this pie was in a 9x13 and not in a round pan was PERFECT for my situation - Im in Europe right now, and wanted to share a traditional American recipe, but didnt have a round pan for it! This recipe was the solution, and was a fantastic treat at that. I've made it three times already! And the crust recipe is absolutely wonderful, I've used it for quiches as well. Because this recipe has top and bottom crust, you'll have to alter it a little: Just cut the amount of the ingredients for the dough in half, and there you have a bottom crust for a perfect homemade quiche. (Just say no to ready-made pie forms!) Recommended: 'Belle and Chron's Spinach and Mushroom Quiche ' Note for dough: Keep dough cold!! Easier to work with, and best on a cold marble counter top. Put the second half in the fridge when youre working with the first half. Use your fingers to cut in the shortening, it works the best. And don't stop before its finished, it needs about 3-5 minutes, until its really thoroughly cut in well.

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