Gluten Free Apple Pie Bars

subheading: Apple pie filling:

55 g (½ stick) unsalted butter

7 to 8 medium (about 1.5kg, 3 lb) slightly tart, firm eating apples, cored, peeled and diced into ½-inch (1.5cm) pieces (I recommend apple varieties such as Granny Smith, Pink Lady, Jazz or Braeburn.)

100 g (½ cup) light brown soft sugar

2 tbsp lemon juice

2 tsp ground cinnamon

½ tsp salt

subheading: Shortbread cookie dough:

180 g (1½ sticks 1 tbsp) unsalted butter, softened

150 g (¾ cup) light brown soft sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

360 g (3 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

¾ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

½ tsp salt

subheading: You will also need:

80 g (⅔ cup) ground walnuts

Note: Ingredients may have been altered from the original.

Directions at theloopywhisk.com

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