Go Back
Print Recipe
No ratings yet

Fall Apple Bars with Meringue

I love these bars, because they have a nice sweetnes without being too sweet. It is a lovely fall dessert. I adapted from a Nosher recipe.
Course: Endings
Cuisine: American
Keyword: Apple, Fall, Meringue

Ingredients

Crust

  • 1 cup Unssalted Butter, room temperature
  • 1/2 tsp. Salt
  • 1 Tbs. Light Corn Syrup
  • 1/2 cup Granulated White Sugar
  • 1 large Egg, lightly beaten
  • 1 tsp. Vanilla Extract
  • 2-2/3 cups All-purpose Flour

Apple Filling

  • 3 large Apples, use some tart and some sweet
  • 1 Tbs. Lemon Juice
  • 2 Tbs. Cornstarch
  • 1/4 cup Water

Meringue

  • 1/4 tsp. Table Salt
  • 4 Large Egg Whites
  • 3/4 cup Granulated White Sugar

Instructions

Crust

  • In the bowl of a stand-up mixer, fitted with the paddle attachment, beat butter, salt, corn syrup and sugar until light and smooth. This should take 3-4 minutes.
  • On low speed, add the egg and beat until fully incorporated.
    Add the vanilla.
    Gradually and slowly add flour a little at a time. You don't want to over mix here. Tha t will cause your crust to be tough.
    Stop when dough is soft but together.
    Wrap dough in plastic and refrigerate, at least 4 hours but better overnight. Just make sure you give it 10-15 minutes on the counter, before you use.
  • When ready to assemble:
    Preheat ovent o 350°
    Prepare a 9x13 pan by lining ith with parchment paper then greasing sides and paper.
    Using your hands, press the dough in to the pan, evenly, into the prepared pan.
    Prick crust with fork, all over. Bake for 12-14 minutes. The crust should be lightly brown all over.
  • Remove from oven and let cool for 15-20 minutes. This is a great time to make the meringue

Apple Filling

  • Peel, core and chop apples, into a bite-sized cube.
    Place in a saucepan and toss with lemon juice.
    Cook ove medium heat until apples just start to boil. reduce heat and simmer for 3-4 minutes, until slightly soft.
    Strain apples into a bowl and return all juices to saucepan. You want to get as much juice out of apples as possible.
    Add sugar to pan and stir over low heat until sugar is dissolved completely. You can add a teaspoon of cinnamon here if you want. I have a daughter that doesn't like it so I don't use it.
    Mix the cornstartch and water together and then whisk into sugar/juice pan.
    Continue to whisk until thick and juices are clear. You want this to be pretty thick.
    Add apples back into pan and coat evenly.
    Let cool completely

Meringue

  • In the, clean dry bowl of a stand up mixer, fitted with whisk attachment, place the egg whites and table salt.
    Start on low beating the whites and gradually increase to high. Beat until just frothy.
    Reduce speed and start sprinkkling the sugar over the egg whites, gradually.
    Gradually increase speed and beat until you have medium peaks that are shiny.

Assemble

  • Spread apple filling evenly over crust.
    Evenly spread meringu over apples. You can make pretty swirls.
    Bake at 350° for 15-20 minutes, until evenly browned on top.
    Cool, before cutting into bars.