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In a heavy saucepan combine the apples, the granulated
sugar, the
lemon juice, and the water and simmer the mixture,
covered, stirring
occasionally, for 5 to 10 minutes, or until the
apples are tender.
Add the dates, simmer the mixture, uncovered, stirring
it and mashing
the dates, for 3 to 5 minutes, or until the dates
are soft and the
mixture is almost smooth, and let the puree cool.
In a bowl combine
the butter, the brown sugar, the salt, the flour,
the pecans, and the
cinnamon and blend the mixture well. Press half
the flour mixture
evenly into a buttered 13- by 9-inch baking pan,
spread the puree
over it, and crumble the remaining flour mixture
over the puree,
pressing it lightly to form an even layer. Bake
the mixture in the
middle of a preheated 375F. oven for 35 to 40 minutes,
or until it is
golden, let it cool completely in the pan on a
rack, and cut it into
36 bars.
