Ingredients:

  • 3 cups All-Purpose Flour, plus extra for dusting
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Salt (Fine sea salt)
  • 1 cup (2 sticks) Unsalted Butter, cubed, very cold
  • 4 oz Cream Cheese, cubed, very cold (Full-fat recommended)
  • 1 Large Egg Yolk
  • 4–6 tablespoons Ice Water or Milk (Use sparingly)
  • 5 cups Baking Apples (about 5 large), peeled, cored, and diced (1/2 inch cubes)
  • 1/2 cup Light Brown Sugar, packed
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 2 tablespoons Cornstarch
  • 1 cup Confectioners’ Sugar, sifted
  • 2–3 tablespoons Whole Milk or Heavy Cream
  • 1/2 teaspoon Vanilla Extract

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
  2. Cut in Fats: Add the cold, cubed butter and cream cheese. Mix on low speed (or pulse in a food processor) until the mixture resembles coarse meal with some pea-sized chunks of fat still visible. Do not overmix.
  3. Add Liquid: Add the egg yolk and ice water/milk, one tablespoon at a time, mixing until the dough just comes together. It should be shaggy, not smooth.
  4. Divide and Chill: Divide the dough in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 45 minutes.
  5. Mix Filling: In a large bowl, combine the diced apples, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Toss gently until the apples are evenly coated. Set aside.
  6. Preheat and Prep: Preheat oven to 375°F (190°C). Line a 9x13 inch pan with baking parchment, leaving an overhang for easy removal.
  7. Roll the Base: Remove one dough disc. On a lightly floured surface, roll it out into a large rectangle slightly larger than 9x13 inches. Carefully transfer the dough to the prepared pan and gently press it evenly into the bottom and slightly up the sides. Prick the base lightly with a fork (docking).
  8. Add Filling: Pour the apple mixture evenly over the base.
  9. Prepare the Topping: Roll out the second dough disc. This can be cut into strips for a lattice top or roughly chopped/crumbled directly over the filling.
  10. Bake: Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling thickly.
  11. Cool: Transfer the pan to a wire rack. Allow the bars to cool completely (about 30 minutes) before glazing.
  12. Make Glaze: In a small bowl, whisk together the sifted confectioners’ sugar, vanilla, and 2 tablespoons of milk/cream. Add the remaining liquid until the glaze reaches a smooth, pourable consistency (like thick ribbon).
  13. Finish: Drizzle the glaze generously over the cooled bars. Allow the glaze to set for 15 minutes before cutting and serving.