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Pear-Apple Pie Bars

 Pear-Apple Pie Bars
With two kinds of fruit, these bars from our Test Kitchen have mass appeal. The lovely lattice top makes it special for get-togethers.
24 ServingsPrep: 30 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup shortening
  • 4 egg yolks
  • 2 tablespoons lemon juice
  • 9 tablespoons cold water
  • FILLING:
  • 1-1/2 cups sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 4 cups finely chopped peeled apples
  • 3 cups finely chopped peeled ripe pears
  • 1 egg white, beaten

Directions

  • In a large bowl, combine the flour, salt and baking powder. Cut in
  • shortening until mixture resembles coarse crumbs. In a small bowl,
  • whisk egg yolks, lemon juice and water; gradually add to flour
  • mixture, tossing with a fork until dough forms a ball. Divide in
  • half, making one portion slightly larger. Chill for 30 minutes.
  • Roll out larger portion of dough between two large sheets of waxed
  • paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased

2 of 2

Pear-Apple Pie Bars (continued)

Directions (continued)

  • 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and
  • up the sides of pan; trim pastry even with top edges.
  • In a large bowl, combine the sugar, flour, cinnamon and nutmeg. Add
  • apples and pears; toss to coat. Spoon over crust.
  • Roll out remaining pastry; make a lattice crust. Trim and seal edges.
  • Brush lattice top with egg white.
  • Bake at 375° for 40-45 minutes or until golden brown. Cool on a
  • wire rack. Yield: 2 dozen.
Nutritional Facts: 1 bar equals 235 calories, 9 g fat (2 g saturated fat), 35 mg cholesterol, 119 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.