It’s No Trick, Just A Wonderful Treat: Glazed Apple Pie Squares

I am no kind of expert chef or baker, though I do enjoy getting into the kitchen and my friends tell me I ought to make my cheesecakes professionally.
Trouble is, that takes work, and what is now a fun thing to do would become, I’m afraid, a chore. So I’ll stick with just being a mom who likes to bake.

A very happy helper.

This weekend it was the O’Donnell’s turn to bring goodies to church. Without hesitation, I looked up my favorite fall dessert: Glazed Apple Pie Squares. With a sack of Early MacIntosh apples from Ocheda Orchard, I went to work. I hate peeling apples, so I don’t make this too often, and I had decided to make a double batch…which meant even more apples to deal with. I pulled out my trusty Pampered Chef peeler/corer/slicer, enlisted some help, and voila! A treat worthy of any Autumn get-together.
I’d have never been willing to make this recipe without this handy-dandy peeler.

So…grab some apples and get to work: it’s a treat worth the effort, and that’s no trick.
What else do you do with long strips of apple peel but make a game of them?

PS: I’m not great at making pie crust, but this is easy (and tasty) and it’s so much better sticking it in a sheet pan than having it flop down the sides of a pie pan. If I can manage this, you can too!

Yes, the recipe is coming…but first things first.

Fun times with your sister.

Glazed Apple Pie Squares
2 ½ cups all-purpose flour
1 tsp. salt
1 cup cold butter
1 egg, separated
3 to 4 Tbsp. milk
1 cup crushed cornflakes
9 cups thinly sliced peeled tart apples (about 10 medium)
1 cup plus 2 Tbsp. sugar, divided
2 tsp. ground cinnamon, divided
½ tsp. ground nutmeg

1 cup confectioners’ sugar
½ tsp vanilla extract
1 to 2 Tbsp. milk

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.

Divide dough in half. Roll one portion into a thin 15-in. x 10-in. rectangle. Transfer to the bottom of an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with the crushed cornflakes. In a large bowl, combine the apples, 1 cup sugar, 1-1/2 tsp. cinnamon and nutmeg; toss to coat. Spoon over crust.

Roll remaining dough into a thin 15-in. x 10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 350 degrees for 45 t0 50 minutes or until golden brown.

For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

4 Responses

  1. I love these bars. My husband just had these as his birthday treat at work and I asked him to sneak one home for me. He did. I have some apples in the garage so I will have to try these. Thanks for sharing the recipe.

    I enjoy peeling apples, with a paring knife. There’s something soothing about turning the apple and watching the skin spiral off.

    Looks like your girls were having fun.

    P.S. I don’t think I’ve ever seen a kitchen with such a deep blue wall color. Is that to remind you of the ocean? Ah, yes, I notice details in photos.

  2. I bet you noticed too, that my sink was full of dishes! I call the walls “blueberry” and I love them – I have a lot of red things, so it sets it off nicely! When we moved in here, 7 years ago, I painted three rooms…and ought to have painted a fourth but never have. So I continue to live in a pale blue bedroom…oh, well!
    This is, indeed, a great recipe. I really love them. I don’t mind peeling a few apples at a time, but 18 cups was too much (as I doubled the recipe)!

  3. Jenny

    I made these today and took some to my small Bible study group. They are very good. Thanks for another good recipe and I will make them again I’m sure. 🙂

    1. Fantastic! I’m glad they were tasty. I suppose, like with all fresh fruit things, they’re different depending on the apples used. I hope it was worth the work!

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