Dairy-Free Cranberry Pie Bars

• Vegetarian

• Produce

  • 1/2 cup Apple
  • 1 cup Cranberries, fresh
  • 1/2 Lemon, Juice of

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Almond extract
  • 3/4 cup Brown sugar
  • 3/4 tsp Corn starch
  • 1 Sugar and cinnamon

• Bread & Baked Goods

  • 2 Unbaked pie shells

Found on chemistrycachet.com

Description

Ingredients

• 1 cup fresh cranberries
• 1/2 cup finely diced apple (use a sweet apple)
• 3/4 cup brown sugar (or coconut sugar)
• 2 tsp almond extract
• juice of 1/2 lemon
• 3/4 tsp corn starch
• 1 egg for egg wash
• Sugar and Cinnamon for dusting
• 2 unbaked pie shells***

Directions

• Preheat oven to 350 degrees. First, line an 8x8 baking dish with parchment paper for easy removal (see photos below). Roll out the pie dough fairly thin (one pie shell will be for the top) Line the baking dish with the dough, allowing the sides to bunch up a little for crust. Poke holes in the dough to eliminate air bubbles.Sprinkle cinnamon and sugar all over the dough. Bake for 12-14 minutes. Meanwhile, in a medium sauce pan combine the cranberries, apples, sugar, and lemon juice. Cook on medium until the cranberries begin to pop or bust open (about 8 minutes or so). Stir in the corn starch and almond extract. Continue stirring and cook another few minutes until the sauce thickens. It should have a soft jelly consistency. Add this sauce to the 8x8 pan with the slightly baked pie shell. Spread out leaving about 1/2 inch on the side without sauce (this filling will be thin since these are bars, not traditional pie). Top with the rest of your pie dough in any lattice work you like. Brush with the egg wash (one egg whisked with a little water). Sprinkle more cinnamon and sugar all over. Bake about 25 more minutes until top crust turns a little golden. Dust with more sugar, cinnamon or powdered sugar if desired. Allow to cool then cut into 9 small bars.