Apple Pie Bars

cooking.nytimes.com

dsanthany

subheading: FOR THE CRUST AND TOPPING:

subheading: Softened butter, for greasing pan:

3 cups/385 grams all-purpose flour

1 cup/200 grams sugar

1 teaspoon fine sea salt

3 sticks/340 grams cold unsalted butter, cut into cubes

¾ cup/75 grams walnuts, toasted and chopped

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

subheading: FOR THE APPLE FILLING:

1 ½ pounds/680 grams tart apples, such as Granny Smith (about 3 large), peeled, cored and cut into ⅛-inch slices

1 ½ pounds/680 grams sweet-tart apples, such as Fuji, Pink Lady or Gala (about 3 large), peeled, cored and cut into ⅛-inch slices

3 tablespoons lemon juice

¼ cup/55 grams unsalted butter (½ stick)

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

½ teaspoon ground cardamom

⅔ cup/135 grams sugar

Directions at cooking.nytimes.com

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