I'd been paging through my copy of Dorie Greenspan's newest cookbook, Baking Chez Moi, trying to decide which recipe to try first, when I happened to see her on TV promoting the book. She was demonstrating this delicious recipe for Custardy Apple Bars. I loved the way she described them and that pretty much sealed the deal for me. I made them the next day and we absolutely loved them.
Dorie Greenspan's Custardy Apple Bars
- 3 medium juicy, sweet apples, such as Gala or Fuji, peeled and cored
- 1/2 (68 grams) all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- 1/3 cup (67 grams) sugar
- Pinch of fine sea salt
- 2 teaspoons pure vanilla extract
- 6 tablespoons whole milk at room temperature
- 2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled
- Confectioners' sugar, for dusting (optional)
- Preheat oven to 400F and place rack in center position.
- Butter an 8x8-inch square baking pan; set aside.
- Use a mandoline to slice apples 1/16-inch thick.
- In a small bowl, whisk together the flour and baking powder; set aside.
- In a large bowl, whisk together the eggs, sugar, and salt for 2 minutes, until the sugar dissolves and the color of the eggs is pale.
- Add the vanilla, milk, and melted butter.
- Add the reserved flour mixture and continue to whisk until batter is smooth.
- Use a spatula to gently fold the apples into the batter, being sure each apple gets coated.
- Pour mixture into prepared pan and pat into as even a layer as you can (it will level as it bakes).
- Bake for 30-40 minutes until the apples turn golden brown and a knife inserted in the center of the cake comes out clean.
- Cool cake on baking rack for 15 minutes before cutting.
- Slice and dust with confectioners' sugar if desired.
Note: I prefer these bars served at room temperature, but they're also good served warm or cold right out of the fridge. Pears may be substituted for the apples.