Meringue-topped apple pie bars are an innovative Rosh Hashanah treat. (Photo credit: Dikla Frances)

Meringue-topped Apple Pie Bars

Course Dessert
Servings 6 servings

Ingredients
  

Shortcrust Dough

  • 1 cups unsalted butter softened
  • 1/2 teaspoon salt
  • 1 tablespoon corn syrup light
  • 1/2 cup sugar
  • 1 egg large, beaten
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour

Apple Filling

  • 3 apples large
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons potato starch
  • 1/4 cup water

Meringue and Toppings

  • 1/4 teaspoon butter, unsalted
  • 4 egg whites large, room temperature
  • 3/4 cup toasted almonds sliced

Instructions
 

For Shortcrust Dough

  • In the bowl of a standing mixer, beat butter, salt, corn syrup and sugar for 4-5 minutes until light and smooth.
  • Scrape the sides and bottom of the bowl. On low speed, add the beaten egg. Mix until fully incorporated. Add vanilla, then flour 1/2 cup at a time. Mix until you have a soft, smooth dough. Do not over-mix!
  • Wrap the dough in plastic wrap and refrigerate overnight. Remove from the refrigerator 10-15 minutes before baking.

For Apple Filling

  • Peel and slice apples into 1/8-inch cubes. Coat with lemon juice, then place into a pan over medium heat. Once apples start to boil, reduce to a simmer and cook for 3-4 minutes.
  • Strain apples into a bowl, leaving the liquid in the pan. Add sugar and cinnamon to the liquid and stir until the sugar dissolves.
  • Mix potato starch with 1/4 cup water and add to the pan. Once thickened, re-add apples, remove from heat and blend. Allow to cool until room temperature.

For Meringue

  • Place egg whites and salt into the bowl of a standing mixer fitted with the whisk attachment. Gradually increase speed to high and beat until frothy.
  • Reduce speed to low-medium and slowly sprinkle in sugar.
  • Return speed to high and beat for 4-5 minutes until you have a shiny, strong meringue.

To Assemble

  • Preheat oven to 350 F.
  • Line a 13-by-9 baking pan with parchment paper and grease the sides. Flatten shortcrust dough evenly inside baking pan. Using a fork, prick it thoroughly. Bake for 12-14 minutes until the sides of the pastry are starting to lightly brown.
  • Remove from oven and let cool in the pan for 15-20 minutes. Note: Make the meringue at this point.
  • Evenly spread apple filling on top of baked dough and top it with meringue. Sprinkle with almonds.
  • Bake for 15-20 minutes or until the meringue is evenly golden on top. Let cool completely before slicing. Serves 6-8.
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