YIELD: 9 squares
Make the pie filling. Wash, peel, and core apples. Chop them into 1/2-inch chunks.
Add chopped apples to a large bowl and add lemon juice. Stir to combine.
Place a heavy bottom saucepan over medium heat and add apple juice, sugar, brown sugar, cinnamon, pumpkin pie spice, and salt.
Bring to a boil while stirring often, and boil for about 5 minutes.
Add the apples, reduce heat to low, cover saucepan with a lid and let the apples simmer for 6-8 minutes, or until apples have softened, but are not mushy. Stir often. Mix cornstarch with 1/4 cup of water, stir into the apple mixture and cook for 2 minutes to thicken.
Remove from heat and fully cool before using.
Preheat oven to 375F. Line an 8x8 or 9x9 inch baking pan with parchment.
In a food processor, combine sugar, brown sugar, flour, baking powder, and salt.
Add the butter, egg and yolk to the food processor and pulse until a crumbly dough forms.
Press half of the dough into the prepared pan.
Spread the apple mixture evenly over the crust.
Crumble the remaining dough over the apple layer.
Bake for 45 minutes, or until the top is slightly brown and apple filling is bubbling.
Cool and cut into squares.
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