Low Sodium Apple Pie Bars

Total time2 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

16 servings

For the crust and crumble

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup granulated sugar
½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
3 tbsp cold water

For the apple filling

2 ½ lbs (about 5 medium) apples, peeled, cored, and cut into ¼-inch slices
½ cup packed light brown sugar
2 tbsp unsalted butter
2 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice

Instructions

1
Preheat the oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting.
2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them in with a pastry cutter or fork until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining. Drizzle in the cold water, 1 tablespoon at a time, and toss with a fork until the dough just begins to clump together when pressed — it will look shaggy, not smooth.

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