Apple Cobbler Bars

ingredients

Apple Filling
1 1/2 pounds firm apples (Granny Smith works well)
1/2 cup sugar
1 1/2 cups apple juice
1 /2 tsp cinnamon
1/4 tsp ground nutmeg
Peel, core and cut the apples into thick wedges. Bring to simmer with the sugar, apple juice and spices for only a couple pf minutes until they just begin to soften but are still firm. You don't want mushy apples at this point. Thicken the filling with a slurry made from mixing together:
3 rounded tablespoons corn starch
1/4 cup cold water
Add the slurry slowly stirring constantly. Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir. Remove from heat and cool completely.
Cobbler Pastry
In a food processor pulse together:
2 1/2 cups flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
Pulse in:
1/2 cup cold butter cut in small cubes
Process until the mixture resembles fine crumbs. A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers. If using your fingers, chill the crumbs before adding the wet ingredients.
Whisk together:
1/2 cup milk
1 tsp vanilla
1 egg

how to make it

Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that's fine. Lightly grease a 9x13 inch baking pan (or half sized cookie sheet). Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan. Fill the bottom crust with the prepared cooled apple filling.
Roll out the other half of the dough to just larger than 9x13 inches and place on top of the filling. I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.
Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.
Whisk together:
1 egg
2 tbsp water
Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it). With a small sharp knife, cut a few slits int he surface of the top pastry. Bake in a preheated 350 degree F oven for 35 - 40 minutes or until the top is evenly golden brown. Cool completely before cutting into large squares.

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