Apple Pie Bars

This is one of my favorites. Nathan and Geoffrey love this.

4 cups flour
1 tsp. Salt
1 tsp. Baking powder
1 cup shortening
4 egg yolks
2 Tbls. Lemon juice
10 – 12 Tbls. cold water
Filling:
7 cups finely chopped, peeled apples
(I use 3 cans Comstock apples, drained in
a colander)
1 cup brown sugar
1 cup sugar
¼ cup flour
2 tsp. Cinnamon
½ tsp. Nutmeg
Glaze:
1 cup powdered sugar
1 Tbls. milk
1 Tbls. lemon juice

In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water (sometimes you might need more water) gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
Roll out one portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 13x9 pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Dot with lots of butter (don’t overkill). Roll out remaining pastry to fit top of panp; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375 degrees for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Makes about 2 dozen bars.