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.
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.
So…grab some apples and get to work: it’s a treat worth the effort, and that’s no trick.
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!
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.