Ingredients
Scale
- 2 boxes refrigerated pie crusts (4 crusts total), softened to room temperature
- 6 cups Granny Smith apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 large egg, beaten with 1 tablespoon of water
- 1 tablespoon coarse sanding sugar for topping
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 15x10x1-inch jelly roll pan or rimmed baking sheet with non-stick spray or butter to prevent sticking.
- On a lightly floured surface, unroll two of the pie crusts. Stack them on top of each other and roll them out into a rectangle large enough to cover the bottom and sides of your prepared pan. Carefully transfer the dough to the pan and press it gently into the corners.
- In a large mixing bowl, toss the sliced apples with the granulated sugar, flour, cinnamon, and nutmeg. Ensure every apple slice is evenly coated with the spice mixture to help thicken the juices as they bake.
- Spread the apple mixture evenly over the bottom crust. Once the apples are in place, drizzle the salted caramel sauce across the top of the fruit in a zigzag pattern.
- Roll out the remaining two pie crusts into another rectangle. Place it over the apple filling. Fold the edges of the bottom crust over the top crust and pinch them together to seal. Cut several small slits in the top crust to allow steam to escape during baking.
- Brush the entire top crust with the egg wash. This will give the bars a beautiful golden shine. Sprinkle the coarse sanding sugar over the top for a sweet crunch. Bake for 40 to 45 minutes, or until the crust is deep golden brown and the filling is bubbling.
- Remove the pan from the oven and let it cool completely on a wire rack. This is a crucial step to ensure the bars set properly. Once cooled, cut into 18 squares and serve.
- Cook Time: 75 minutes
- Diet: Vegetarian