FOR THE CRUST AND TOPPING:
Softened butter, for greasing pan
3 cups/385 grams all-purpose flour
1 cup/200 grams sugar
1 teaspoon fine sea salt
3 sticks/340 grams cold unsalted butter, cut into
cubes
¾ cup/75 grams nuts of your choice, toasted and
chopped
½ teaspoon ground cinnamon
½ teaspoon ground ginger
FOR THE APPLE FILLING:
3 tart apples (like granny smith apples) peeled,
cored and cut into 1/8-inch slices
4 Veggie Box Fuji apples, peeled, cored and cut into
1/8-inch slices
3 tablespoons lemon juice
¼ cup/55 grams unsalted butter (1/2 stick)
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground ginger
⅔ cup/135 grams sugar

3 cup s/385 grams all-purpose flour 1 cup /200 grams sugar 1 teaspoon fine sea salt 3 sticks/340 grams cold unsalted butter, cut into 3 tart apples (like granny smith apples) peeled, 4 Veggie Box Fuji apples, peeled, cored and cut into 1/8 -inch slices 3 tablespoons lemon juice 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg

Make the crust and topping: Heat oven to 350
degrees. Line a 9-by-13-inch cake pan with foil
with overhang on all sides. Lightly grease pan
with softened butter. Pulse flour, sugar and salt
in a food processor with the blade attachment to
mix. Add butter and pulse until mixture
resembles coarse sand. Put 1 1/2 cups in a
medium bowl and mix in nuts, cinnamon and
ginger. Squeeze with your hands to form a solid
mass of dough. It’s O.K. if a few bits fall off.
Cover and refrigerate. Pour remaining mixture
into prepared pan and spread in an even layer,
then press into bottom of pan and 1/2 inch up the
sides. Bake until golden brown and dry to the
touch, 20 to 25 minutes. Cool on a wire rack.
Raise oven temperature to 375 degrees. While
crust bakes, make the filling: Toss all of the
apples with the lemon juice in a large bowl. Melt
butter in a large sauté pan set over medium-high
heat. Stir in cinnamon, nutmeg and ginger and
sizzle for 15 seconds. Add apples and cook,
stirring often, until just starting to soften, about
5 minutes. Add sugar and stir well. Cook, stirring
occasionally, until all liquid releases from the
apples then evaporates, 10 to 15 minutes. The
mixture should be quite dry and the apples
tender, but not sticking to the pan. Remove from
heat and cool.
Spread apple filling evenly over crust and press
down gently to get rid of any gaps between the
apple slices. Uncover the reserved walnut
mixture and break off pebble-sized pieces.
Arrange pieces in a lattice or striped pattern over
filling or scatter evenly on top.Bake until the
topping is golden brown, 45 to 50 minutes. Cool
completely in pan on a rack. To serve, lift apple
pie bars out of pan and onto a large cutting
board. Slide bars off foil, then cut into 6 even
strips crosswise and 4 even strips lengthwise