Hungarian style apple-pie bars

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I searched for this recipe forever. My mom used to make apple-pie bars with similar recipe, and, of course, I would like to reproduce the recipe. Finally, I found the recipe in such good cooking book "From our grandmother's kitchen". I reduced amounts of ingredients for the size of baking pan they mentioned, and my apple-pie bars came out perfect. I really recommend such good recipe for everybody who likes a combination of cookie dough and sweet apple filling. It's simply delicious. I enjoyed every bite of the delicacy.

Dough
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
2 large eggs
8 tablespoons unsalted butter (very soft)
1/4 cup sour cream
3/4 teaspoon vanilla extract

Filling
9 medium size apples, peeled, cored, cubed
1/2 teaspoon nutmeg
2 tablespoons bread crumbs
3 tablespoons sugar
1/2 cup raisins
1/2 cup chopped walnuts
Egg wash
1 egg
2 tablespoons milk

Whisk flour, baking powder, and salt together in bowl. In large bowl, beat sugar and eggs together with electric mixer on medium speed until smooth, about 1 minute. Beat in butter, sour cream, and vanilla until combined, about 1 minute, scraping down bowl and beaters as needed. Reduce mixer speed to low and slowly add flour mixture until just combined.
Transfer dough to clean counter and knead a little bit. Add flour as you need. Divide dough into 2 equal pieces. Press each piece of dough into 4-inch square, wrap tightly in plastic wrap, and refrigerate until firm, 1 to 2 hours ( I did 2 hours)
Adjust oven rack to middle position and heat oven to 350 F. Grease 13 by (-inch baking dish. Roll one piece of dough into 13 by 9-inch rectangle on lightly floured counter.
Toss apples with nutmeg, sugar, sugar and bread crumbs. Add raisins and walnuts. Spread filling evenly into dough-lined baking pan.
Roll remaining piece of dough into 13 by (-inch rectangle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it over filling. Trim and crimp edges of dough together.
Prepare egg wash mixing egg and milk. Brush the top dough. Poke vent holes in top crust at 2-inch intervals using fork. Bake until crust is golden brown, 50 to 60 minutes, rotating pan halfway through baling. Let pie-bars cool on wire rak until filling has set, about 2 hours. Serve at room temperature.