Looking for an innovative way to incorporate apples into your Rosh Hashanah menu? Look no further than these meringue-topped apple pie bars. With layers of buttery pastry, cinnamon-scented apples, and fluffy meringue, they’re sweet, toasty, and sure to be a hit!
Reprinted from One Sarcastic Baker.
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Ingredients
For the shortcrust dough:
- 1 cup unsalted butter, softened
- 1/2 tsp salt
- 1 Tbsp light corn syrup
- 1/2 cup sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 3 large apples
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 Tbsp potato starch
- 1/4 cup water
For the meringue and toppings:
- 1/4 tsp salt
- 4 large egg whites, room temperature
- 3/4 cup sugar
- 3/4 cup sliced toasted almonds
Directions
For the shortcrust dough:
- In the bowl of a standing mixer, beat butter, salt, corn syrup, and sugar for 4-5 minutes until light and smooth.
- Scrape the sides and bottom of the bowl. On low speed, add the beaten egg. Mix until fully incorporated. Add vanilla, then flour 1/2 cup at a time. Mix until you have a soft, smooth dough. Do not over mix!
- Wrap the dough in plastic wrap and refrigerate overnight. Remove from the refrigerator 10-15 minutes before baking.
For the apple filling:
- Peel and slice apples into 1/8" cubes. Coat with lemon juice then place into a pan over medium heat. Once apples start to boil, reduce to a simmer and cook for 3-4 minutes.
- Strain apples into a bowl, leaving the liquid in the pan. Add sugar and cinnamon to the liquid and stir until the sugar dissolves.
- Mix potato starch with 1/4 cup water and add to the pan. Once thickened, re-add apples, remove from heat, and blend. Allow to cool until room temperature.
For the meringue:
- Place egg whites and salt into the bowl of a standing mixer fitted with the whisk attachment. Gradually increase speed to high and beat until frothy.
- Reduce speed to low-medium and slowly sprinkle in sugar.
- Return speed to high and beat for 4-5 minutes until you have a shiny, strong meringue.
To assemble:
- Preheat oven to 350 degrees F.
- Line a 13×9 baking pan with parchment paper and grease the sides. Flatten shortcrust dough evenly inside baking pan. Using a fork, prick it thoroughly. Bake for 12-14 minutes until the sides of the pastry are starting to lightly brown.
- Remove from oven and let cool in the pan for 15-20 minutes. Note: Make the meringue at this point.
- Evenly spread apple filling on top of baked dough and top it with meringue. Sprinkle with almonds.
- Bake for 15-20 minutes or until the meringue is evenly golden on top. Let cool completely before slicing.
