Fall is here! Well, it’s almost here. We still have a few days left of summer, with humidity and warm weather, but in New England we have had the first taste of crisp air and that immediately brings memory of apples and longing for fall baking.
I have been in New England for 20 years now, and this is the season I love most. And not just because my birthday falls in it, but also because this is when we celebrate the Jewish New Year – with its promises of hope and possibilities, and Thanksgiving – a holiday in which food reigns prime and families spend time with each other. This year COVID will dictate a different landscape to our celebrations and festivities, their being more virtual and technologically challenged, though food will still be part of it. We will cook our turkey and sides, bake our pies, Rosh Hashanah will still be sweetened by honey cake and Yom Kippur’s fast will be broken by bagels, cream cheese, kugels, and a nice coffee cake. We will all eat it in front of a screen, on a Zoom call, sharing memories and laugh, wishing for a better 2021.
So to salute the season that welcomes apples, a couple of weeks ago I decided to look for a recipe that could mimic the apple pie filling, but that would give an interesting twist to the classic pie recipe. Ina Garten came to the rescue – well, the Internet and Google did, but Ina won the contest of the most appealing version of apple pie bars. I changed a few things, used my flour, and here they were, flavorful, melt in your mouth, buttery Gluten-free Apple Pie Bars.