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Try these apple recipes for the holidays

Try these apple or carrot recipes for the holidays

Try these apple or carrot recipes for the holidays

Add these recipes to your Christmas dinner list this year!

Lori Taylor, The Produce Mom, shares a few recipes that are all about those Pink Lady Apples! 

Try these apple recipes for the holidays

Try these apple recipes for the holidays

Chili Lime Seasoning perfect for the Holidays, paired with apples and specialty drinks-

Using Apples for your Holiday Table
Cornbread Sausage Stuffing with Pink Lady Apples –

Iced Apple Pie Bars made with Pink Lady® Apples
Serves 12

The Crust: 
2 2/3 cups all-purpose flour 
½ teaspoon salt
2 tablespoons granulated sugar
1 cup unsalted butter, cubed and chilled till firm
½ cup very cold water 

The Filling: 
6 medium sized Pink Lady® Apples, peeled, cored & sliced into ½” pieces 
½ cup granulated sugar
1/3 cup golden brown sugar
½ cup all-purpose flour
2 teaspoons lemon zest
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground clove

The Finishing Touches:
Egg Wash (1 beaten egg plus 1 tablespoon milk)  
Turbinado Sugar 
2 tablespoons melted butter
1 cup powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons milk

Try these apple or carrot recipes for the holidays

The Directions: 
Preheat oven to 350 degrees
In a food processor, pulse flour, salt and sugar together. Add the cubed butter and pulse again until your mixture resembles course crumbs. Slowly add the water and process until the dough begins to form. Remove the dough from the processor and knead a few times on a lightly floured surface until your dough pulls together.  Divide into 2 equal parts, wrap them in plastic, and chill at least 1 hour, or while you are making the filling. 

In a large bowl, place you peeled and sliced apples, the sugars, flour, lemon zest and spices.  Toss until the apples are well coated.  

Take 1 piece of the dough and roll it out into a rectangle, approximately 12 x 15 inches. Add flour as needed to keep the dough from sticking.  Gently transfer the dough into a quarter sheet pan, allowing it hang over the sides of the pan.  Note: you can line your pan with parchment paper for easy removal after baking. 

Spoon the apple mixture evenly over the bottom layer of dough, continue by rolling the remaining piece of dough into a 12 x 15 rectangle and laying this rectangle on top of the apples. Crimp and seal the two layers of dough together around the entire pan.  Brush the egg wash over the top crust, and then sprinkle with a layer of turbinado sugar.  This will give your apple bars a shiny, but rustic finish.  
Bake at 350 degrees for 50-60 minutes.  If the edges begin to brown too quickly, you can cover them with aluminum foil for the last 30 minutes of baking. Allow to cool for at least one hour prior to icing and slicing.

To make the icing, whisk the melted butter together with the powdered sugar.  Add the vanilla extract and milk, whisking until smooth. You want your icing to be fairly thick.  Pour the icing into a squeeze bottle with a small tip, and drizzle long diagonal ribbons onto the bars.  Slice and serve! 

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