APPLE PIE BARS

FOR THE CRUMB TOPPING:
3/4 cup all-purpose flour; unsifted
1/3 cup sugar
5 tbsp butter
FOR THE BASE:
2 cups plus 3 tbsp. all-purpose flour, unsifted, divided use
1/4 tsp salt
3/4 cup butter (1 1/2 sticks), softened
1/4 cup sugar
1 large egg, lightly beaten
1 tsp vanilla extract
FOR THE APPLE MIXTURE:
1 cup grated cheddar cheese
1/4 cup sugar
1 tsp lemon rind; grated
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
5 cups assorted apples; peeled, -cored, and grated
1 tbsp fresh lemon juice

Heat oven to 425 degrees F. Grease a 13x9-inch baking pan.

TO MAKE THE CRUMB TOPPING:
In medium-size bowl, combine 3/4 cup unsifted all-purpose flour and 1/3 cup sugar. With pastry blender or 2 knives, cut in 5 tablespoons butter until mixture resembles coarse crumbs. Set aside.

TO MAKE THE BASE:
In small bowl, combine 2 cups flour and the salt; set aside.

In large bowl, with electric mixer on medium speed, beat butter and 1/4 cup sugar until combined. Add egg and beat until smooth. Stir in vanilla. Gradually add flour mixture to butter mixture until soft dough forms. With fingers, press dough evenly into greased pan.

TO MAKE THE APPLE MIXTURE:
In large bowl, combine cheese, remaining 1/4 cup sugar, remaining 3 tablespoons flour, the lemon rind, cinnamon, and nutmeg. Fold in apples and lemon juice.

Spoon apple mixture over dough in pan. Sprinkle Crumb Topping evenly over apple mixture.

Bake 25 to 30 minutes or until golden. Cool completely on wire rack - at least 40 minutes. Refrigerate until ready to serve, then cut into bars.

Makes 16 bars
Adapted from source: Redbook Magazine