A couple of weeks ago, the four kindergarten classes at Kara's school went on a field trip to a local orchard. By the way, kudos to the teachers and staff who took 80 5 year olds on a school trip only two months in to school - Teachers really need to be paid more to organize and then endure days like that. But I digress...the trip, from what I could gather, was a chance to see how a real orchard works. They got to ride the tractor, pick apples and pumpkins. Plus they learned a bit about how the farmers make all of these delicious things come to life year after year. At the end of the day, each student got to bring home a pumpkin, gourd and several apples.
One of the parents who volunteered to go on the trip gave each student in Kara's class a little card with a recipe for apple pie bars. Such a great idea! Kara and I decided to give this recipe a try last weekend. Our family declared it a smashing success. This is a very kid-friendly recipe and, of course, a great way to use some of fall's finest apples.
-Defrost or take out of the refrigerator 2 pre-made pie crusts. (I suppose you could make 2 crusts from scratch, but I generally don't have the energy for that unless it is a special occasion.)
-Peel, core and slice 4-5 apples. You could use anything you have around, but if you want to see what kind of apples work best check out this chart from PickYourOwn.org.
-In a large bowl, toss apples with 3/4 cup sugar (We used 1/2 cup white and 1/4 cup brown.), 1/4 tsp nutmeg, 1/4 tsp cinnamon and a dash of salt.
-Roll out one crust onto a sheet pan. Cover with 1 cup of crushed corn flakes.
-Pile apples on top of corn flakes and cover with second crust.
-Pinch or roll edges to seal. Brush the top with egg white to give it a shiny look.
-Use a small knife to make several vents in the top.
-Cook at 350 for 50 minutes.
Yum! It's like a big apple dumpling.