“To step into Los Angeles’s Big Sugar Bakeshop is to enter a confectionery alt-universe,” F&W proclaimed about Mary Odson and Lisa Ritter’s innovative bakery in 2008. Cathy Odson, Mary’s sister, reinvents apple pie as a bar with a nutty, streusel-like topping and a crisp, buttery shortbread crust. It’s America’s iconic dessert, transformed into an even more indulgent snack.Slideshow:Amazing Apple Desserts
These are delicious! Original was recipe printed in F&W specifies 3 sticks of butter for the crust. I halve the recipe and make in a 9x13 pan and they turn out great. I’ve brought to many potlucks with rave reviews. They also freeze beautifully.
This recipe actually deserves NO stars. You list butter, but do not give the amount. Ever think of hiring a proof reader? One of many reasons why I almost never use your site or your recipes.
Terrible! Crust and topping did not specify the butter quantity..."3 butter". No measurement listed. Is that 3T? If so, it's not nearly enough compared to dry ingredients! With the 3 cups of flour, it was like powder. Same with the topping! I had to guess. And specify if water goes in pans used to cook the apples before or after cooking the apples?! A waste of time and money!!
This recipe is indulgent and wonderful. It is delectable mouthfuls of apple pie on a shortbread crust with a streusel topping. It’s divine!
我以为这个食谱很棒。我有很多伴侣的恭维。我肯定会再次赚钱。我没有正确的平底锅尺寸，所以我在我最大的烤盘中制作它，10“x15”x2“。它可能一直比它所有于，但它仍然很美味，我不需要调整烘焙时代。
此配方使用的平底锅尺寸并不是特别常见。我最终不得不使用尺寸相似的薄片平底锅。可能有更多的苹果填充。这个配方产量的金额是非常薄的层。最后，在烘烤外壳20分钟后，1小时额外的烘烤时间太长。如果你烘烤了那么长时间，这些酒吧会燃烧。我认为这个食谱在发布之前需要更多的测试。
