Apple-Cinnamon Pull-Apart Rolls with Apple Cider Glaze

One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.

The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.

The apple cider glaze gave them an unexpected tanginess. Tasty and fun.

Yield: 16 rolls

For the Dough:

• 1 cup (113g) white whole wheat flour
• 2 cups (240g) unbleached all-purpose flour
• 1 1/4 teaspoons (8g) fine sea salt
• 3 tablespoons (32g) potato flour
• 3 tablespoons (50g) light brown sugar or dark brown sugar, packed
• 1/2 teaspoon baking soda
• 2 1/4 teaspoons instant yeast
• 4 tablespoons (57g) butter, room temperature
• 1/2 cup (113g) lukewarm milk (I used 2 percent milk)
• 1/2 cup (113g) lukewarm water

For the Topping:

• 1/4 cup (4 T) granulated sugar
• 2 tsp cinnamon
• 1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
• raisins, optional (I omitted them)

For the Glaze:

• 2 cups apple cider, reduced, optional
• 2/3 cup (74g) confectioners’ sugar
• pinch of fine sea salt
• 1 T (14g) milk (I used 2 percent milk)
• 1 T unsalted butter, melted

To Make the Dough:

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
2. Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
3. Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
4. Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
5. Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.

To Make the Topping and Form the Rolls:

1. Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
2. In a small bowl, combine the granulated sugar and cinnamon with a whisk.
3. Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
4. Sprinkle with raisins, if using, and chopped apple.
5. Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
6. Repeat with the remaining balls of dough, raisins, and apple.
7. Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
8. Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
9. Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
10. Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
11. Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.

To Make the Glaze & to Finish:

1. Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
2. Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
3. Adjust the consistency of the glaze by adding more milk or more reduced cider.
4. Using a spoon, drizzle the rolls with glaze.

French Apple Cake with Brown Butter

I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.

This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.

Yield: One 9-inch cake (about 8 to 10 servings)

• 8 T (1 stick) salted butter, plus more for pan
• 1/4 tsp ground allspice
• 1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
• 1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
• 156 g (12 T) white sugar, divided
• 1/4 teaspoon table salt
• 2 T apple cider, brandy or Calvados
• 86 grams (2/3 cup) all-purpose flour, plus more for pan
• 1 tsp baking powder
• 2 large eggs
• 2 tsp pure vanilla extract
• vanilla ice cream, for serving, optional

1. Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
2. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
3. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
4. Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
5. Stir the allspice into the browned butter and set aside.
6. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
7. Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
8. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
9. In a small bowl, whisk together the flour and baking powder.
10. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
11. Gradually whisk in the browned butter.
12. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
13. Add the cooled apples and fold until evenly coated with batter.
14. Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
15. Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
16. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
17. Serve with vanilla ice cream, if desired.

Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.

Salted Caramel Apple Cookies

Wow. These cookies may be my new favorite autumn dessert. I knew that we would love them when they were described as if “a caramel apple and a snickerdoodle got together and created some seriously delicious magic.” 🙂

This recipe is from Bon Appétit, contributed by Kelly Janke. I used Kanzi apples. Apparently, any type of apple will work in these cookies.

The original recipe stresses the importance of cooking the apple caramel to the proper consistency. It was a little tricky, but the instructions were very helpful. All of the liquid from the apples is cooked down until it has evaporated, leaving behind a “tacky and pliable” caramel. This wonderful caramel is folded into the cookie dough to create swirls in the finished cookies- fabulous.

Yield: Makes 25 cookies

For the Apple Caramel:

• 3 medium apples (about 1 1/2 lbs total), peeled, cored (I used 3 (1 lb 6 oz total) Kanzi apples)
• 1 1/4 cups (250 g) granulated sugar
• 1/8 tsp cream of tartar
• 2 T chilled unsalted butter
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom (I used freshly ground cardamom, sifted)
• 1/4 tsp freshly grated nutmeg

For the Dough & Assembly:

• 3 1/2 cups (438 g) all-purpose flour
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• 1 cup (200 g) granulated sugar
• 1/2 cup, packed (100 g) dark brown sugar
• 2 large eggs
• 1 T vanilla extract
• flaky sea salt (I used Maldon)

To Make the Apple Caramel:

1. In a food processor with the grater attachment, coarsely grate apples (or use large holes of a box grater).
2. Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. (I just squeezed the grated apples with my clean hands!)
3. Measure out 1/4 cup (4 T) apple juice and set aside (save any leftover apple juice for another use).
4. Set grated apples aside (you should have about 2 1/2 cups).
5. Bring sugar, cream of tartar, and reserved 1/4 cup (4 T) apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5–7 minutes.
6. Remove caramel from heat and stir in butter, salt, cinnamon, cardamom, and nutmeg.
7. Set pan over medium-low heat and add reserved grated apples, stirring quickly to combine (don’t worry if the caramel mixture looks like it’s seizing at first). Cook apple caramel, stirring constantly, until it’s noticeably stickier, the liquid has evaporated, and it almost forms a ball as you stir, 10–14 minutes. (Don’t be tempted to continue cooking- if the caramel becomes too dry it will be more of a fruit leather when it cools.)
8. Scrape apple caramel onto a parchment-lined baking sheet and spread out in an even layer. Let cool, at least 30 minutes.
9. Set 1/4 cup apple caramel aside for topping cookies.

To Make the Dough, Assemble, & Bake:

1. Place racks in upper and lower thirds of oven and preheat to 375°. (I used the true convection setting.)
2. Whisk flour, salt, baking soda, and cream of tartar in a medium bowl to combine.
3. Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment, starting on low speed, then increasing speed to medium, until combined, about 2 minutes total.
4. Add eggs one at a time, incorporating thoroughly before adding the next, then add vanilla.
5. Reduce speed to low; add dry ingredients and mix just until combined.
6. Add apple caramel and pulse mixer two or three times to swirl caramel throughout dough or fold in caramel using a sturdy rubber spatula (take care not to overmix or else you’ll lose the swirled caramel effect as the cookies bake).
7. Using a 3 T (#20) cookie scoop portion out 16 balls and divide between 2 parchment-lined baking sheets, spacing at least 2″ apart (you will have dough left over for a 2nd batch).
8. Top each cookie with a few small pieces of reserved apple caramel and sprinkle with flaky sea salt.
9. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 12 to 16 minutes.
10. Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
11. On cool cookie sheets, repeat process with remaining dough to make 8 (or 9) more cookies.

Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature. (True! Still delicious the next day.)

Summer Fruit Buckle

This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.

Yield: one 9-inch cake

• 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
• 1/2 cup/100 grams granulated sugar, more for sprinkling
• 1/4 cup/55 grams light brown sugar
• 3 large eggs, at room temperature
• finely grated lemon zest from 1 large lemon
• 1 teaspoon/5 milliliters vanilla extract
• 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
• 1/2 teaspoon fine sea salt
• 1/4 to 1/2 teaspoon grated nutmeg
• 1/4 teaspoon baking powder
• 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
•  cinnamon, for dusting, optional
•  Confectioners’ sugar, for dusting

1. Heat oven to 375 degrees, preferably on convection.
2. Butter a 9-inch round cake pan. (or coat with cooking oil spray)
3. In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
4. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
5. In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
6. Add dry ingredients to egg mixture and mix until just combined.
7. Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
8. Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
9. Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Blueberry & White Peach Graham Galette

This fabulous galette was oozing with delicious juices. I loved that the crust incorporated crushed graham crackers. It was fabulous with and without vanilla ice cream.

This summer galette recipe was adapted from Bon Appétit, contributed by Samantha Seneviratne. I modified the method, used white peaches, and sprinkled the dough with turbinado sugar. I weighed the dry ingredients as well.

Yield: Serves 8

For the Dough:

• 4 graham crackers (about 2 oz)
• 1 cup (125 g) all-purpose flour
• 1 T granulated sugar
• 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
• 10 T chilled unsalted butter, cut into pieces

For the Filling & to Finish:

• 2 large peaches (about 12 oz), halved, pitted, & thinly sliced (I used white peaches)
• 2 cups fresh blueberries
• 1 T cornstarch
• pinch of coarse salt
• 3/4 tsp finely grated lemon zest (I used the zest of 1/2 of a large lemon)
• 1/4 tsp ground cinnamon
• 1/3 cup (67 g) granulated sugar
• all-purpose flour (for rolling dough)
• 1 large egg, beaten to blend
• 2 T chilled unsalted butter, cut into pieces
• turbinado sugar, for sprinkling
• vanilla ice cream, for serving, optional

To Make the Dough:

1. Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
2. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
3. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
4. Pat into a 1-inch thick disk and wrap tightly in parchment paper or plastic wrap. Chill at least 1 hour.

Do ahead: Dough can be made 3 days ahead. Keep chilled. (I made the dough 2 days in advance.)

To Make the Filling & to Finish:

1. Preheat oven to 400°, preferably on convection.
2. Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
3. Unwrap dough and roll out between lightly floured sheets of plastic wrap or parchment to a 12″ round. The round will be approximately 1/8-inch thick.
4. Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
5. Arrange fruit on top, leaving a 1 1/4-inch border.
6. Lift dough edges up and over fruit, pleating as needed.
7. Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
8. Brush top of pastry with egg and sprinkle with turbinado sugar.
9. Dot filling with butter.
10. Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out). (Tons of juice leaked out of mine!)
11. Serve galette warm or at room temperature with scoops of ice cream, if desired.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❤ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

• 8 ounces strawberries
• 3 tablespoons strawberry jam
• 2 teaspoons cornstarch
• 2 teaspoons pure vanilla extract

For the Cake:

• vegetable oil or cooking oil spray, for greasing the pan
• 1 cup whole wheat pastry flour
• 1 cup plus 2 T all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda, sifted
• scant 1/2 teaspoon coarse salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1 large egg
• 1 tablespoon pure vanilla extract

For the Crumb Topping:

• 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

1. In a blender, combine strawberries and jam. (I used a Vitamix.)
2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

1. Heat oven to 375 degrees, preferably on convection.
2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
2. Stir with a fork to mix. Sprinkle evenly over cake.
3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Danish Pear-Apple Bars

My husband isn’t partial to summer fruit- with the exception of freshly picked strawberries. He loves bananas, Bartlett pears, and cantaloupe. 🙂 Before the summer berry and peach baking season, I made these pie bars to embrace sweet and juicy Bartlett pears.

The bars have a Danish-style pie crust which very tender because it incorporates milk and egg yolks instead of ice water. It was really delicious. I also loved the cream cheese glaze spread over the top.

This recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. I weighed most of the dry ingredients as well as the peeled and cored fruit. I also used fine sea salt and omitted the brandy.

It was a wonderful springtime dessert but it would also be fabulous for Thanksgiving.

For the Crust:

• 1/2 cup (120 g) whole milk, plus 1 or 2 T if needed
• 2 large egg yolks
• 2 1/2 cups (355 g) all-purpose flour, plus more for dusting
• 2 T granulated sugar
• 1 tsp fine sea salt
• 2 cup (2 sticks or 227 g) cold unsalted butter, cut into 20 pieces

For the Apple-Pear Filling:

• 8 cups (1100 g) Bartlett pears, peeled, cored and sliced 4mm thick (I used 6 organic pears)
• 1 cup (150 g) peeled and grated Gala apples (I used one large Gala apple)
• 1/3 cup (65 g) light brown sugar
• 1/4 cup (50 g) granulated sugar, plus 2 T for sprinkling
• 3 T cornstarch
• 1 tsp freshly squeezed lemon juice
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 2 T unsalted butter, melted
• 1 T brandy (I omitted it)
• 1 tsp pure vanilla extract

For the Egg Wash:

• 1 large egg
• pinch of fine sea salt
• 1 T (15 g) water

For the Cream Cheese Glaze:

• 2 oz (57 g) cream cheese, at room temperature
• 2 T whole milk
• 1/2 tsp pure vanilla extract
• pinch fine sea salt
• 1 to 1 1/4 cups (120 to 145 g) confectioners’ sugar

To Make the Crust:

1. In a small bowl or liquid measuring cup, combine the milk and egg yolks. Place in the refrigerator.
2. In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined.
3. Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute.
4. Add the rest of the butter and continue mixing until the butter is broken down in various sizes. (most should be the size of small peas but some pieces may be larger) Make sure that all of the flour is moistened.
5. With the mixer running on low speed, slowly add the milk-egg mixture, and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk.
6. Divide the dough in half, place each piece on a separate piece of plastic wrap and flatten each slightly into a square.
7. Cover and refrigerate until cool but still soft, about 45 minutes.
8. On a lightly floured piece of parchment paper, roll one square of the dough into a 9×13-inch rectangle (22×33 cm). (I covered the top with plastic wrap and rolled the dough 1/8-inch thick, using a bench scraper to cut pieces and patch to form the proper shape.)
9. Transfer the dough to a 9×13-inch metal baking pan. Gently pat the dough into the bottom. Place the pan in the refrigerator while you make the filling.
10. Roll out the second square of dough into a 9×13-inch (22 by 33 cm) rectangle using the same method. Place on an inverted sheet pan in the refrigerator while you make the filling.

To Make the Filling:

1. Use a food processor to slice the pears 4mm thick and coarsely grate the apple(s).
2. Combine the sliced pears, grated apple, brown sugar, 1/4 cup (4 T or 50g) granulated sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl.
3. In a small liquid measuring cup or bowl, combine the melted butter, brandy (if using), and vanilla. Pour over the pear-apple mixture and toss to combine.

To Make the Egg Wash:

1. Whisk the egg, salt, and water together in a small bowl; set aside.

To Assemble:

1. Fill the prepared pie shell with the pear-apple mixture and smooth the top.
2. Remove the top crust chilling on the inverted sheet pan from the refrigerator. Place the dough over the top of the filling. (It does not need to be sealed to the bottom layer.) Trim any excess with kitchen shears or a sharp knife.
3. Gently cut a few steam vents into the top layer of dough. (I cut 11 vents.)
4. Chill the pie in the pan in the freezer for 20 minutes while the oven preheats.
5. Adjust an oven rack to the lowest position. Preheat the oven to 400 degrees F (200 degrees C).
6. Place a sheet pan on the oven rack while the oven is preheating. (The preheated sheet pan helps crisp the bottom of the pie crust.)
7. When the pie is ready to bake, brush the top of the pie with the egg wash. Sprinkle the top with the 2 T reserved granulated sugar.
8. Transfer the pie to the preheated sheet pan and bake for 45 to 60 minutes, rotating halfway through, until the crust is golden brown and the juices are bubbling. (I baked mine for 50 minutes.)
9. Transfer the pan to a wire rack and let cool while you make the icing.

To Make the Cream Cheese Glaze:

1. In a small bowl, use a hand mixer to mix the cream cheese, milk, vanilla, and salt until smooth.
2. Add 1 cup (120 g) of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached.
3. Once the bars are cool, top them with the glaze; spread to the edges.

Note: The pie bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.