Gingersnapple Sheet Pie

Not quite a pie, and not quite a bar cookie, this unusual dessert combines the best flavors of fall. Of course, you can enjoy it any time of year. Try topping each serving with a dollop of whipped cream.

For the Crust
3/4 cup butter, softened
1 cup granulated sugar
1 extra large egg
1/4 cup molasses
2 cups all-purpose flour
1 Tbsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
For the Filling
1/4 cup lemon juice
2 pounds Granny Smith apples
1 1/4 cups granulated sugar, divided
6 Tbsp cornstarch
1 3/4 cups refrigerated apple juice, such as Simply Apple
2 Tbsp butter

1. For the Crust
2. Preheat oven to 350°. Lightly mist a 9×13″ baking dish with cooking spray.
3. In a medium bowl, cream together the butter and 1 cup sugar until smooth. Beat in the egg and molasses until well blended.
4. In another bowl, combine the flour, ginger, cinnamon, baking soda and salt. Stir into the molasses mixture to form a dough.
5. Gently press the dough into an even layer in the prepared 9×13″ baking dish.
6. Bake for 20 to 25 minutes in the pre-heated oven until set in the center and just beginning to pull away from the sides.
7. Remove from the oven to a wire rack to cool completely.
8. Meanwhile, prepare the Filling.
9. In a large bowl, combine the lemon juice with 2 cups of water. Peel, core, and quarter the apples, adding them to the bowl as you go to prevent browning.
10. In a medium sauce pan, combine 3/4 cup sugar, cornstarch, and salt. Stir in the apple juice until smooth. Bring to a boil over medium-high heat, then reduce the heat and stir in the remaining sugar. Cook and stir until very thick and bubbly.
11. Remove from the heat and stir in the butter. Let cool.
12. When the filling has cooled, drain the apples, discarding the water. Grate the apples and stir them into the filling mixture.
13. Spread the apple filling over the cooled crust. Refrigerate to set before cutting into squares to serve.

Servings: 12

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