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A friend gave me this recipe that makes good use of our bountiful apple harvest. It's very moist and makes a perfect addition to breakfast or brunch.
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Nutritional Facts 1 serving (1 each) equals 230 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 74 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Apple Danish in Country August/September 1993, p47
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Reviewed on Oct. 28, 2012 by A13
My family loved it! The only thing about it was the egg white on top of the crust. If your crust isn't completely flat, then you'll get a puddle of cooked egg on there, and without the egg white the crust is crumby. I will be making this again!
Reviewed on Oct. 27, 2012 by Vanessa313
This was amazing! I was so glad I used this recipe, it was so tasty! I made a few adjustments: The recipe calls for 6 cups of apples, but I only used 4 cups of McIntosh apples. I only used enough that would cover the dough. Also, I used only one cup of sugar since I read from the other reviews that 1 1/2 was too sweet. The only complaint I have is that the pastry part was more crunchy than flaky. Otherwise, I am definitely making this again!
Reviewed on Sep. 24, 2012 by MaMel
I used butter in the crust and it turned out delish! I took advice of others and cut back on sugar amount in the filling; I used only 1/2 cup and some apple pie spice and it was great! I also took the advice of one other reader and put it in a 13 x 9 pan, because I hate wimpy crusts. Because of the thicker crusts, I had to bake it longer, mine took 49 minutes to get a nice golden color. It turned out FANTASTIC. Not sure that it's much different than an actual apple pie, but I love it and will do it again!
Reviewed on Sep. 03, 2012 by Wendymoy
Was just like the recipe that I got from my mother-i n-law. We learned a little trick to rolling out the dough. Take a piece of wax paper and cut to the size of the pan. Set dough on it and put another over the top. Roll dough to the size of the paper and then peel the top layer of paper off and dough will stick enough to flip onto the pan. Repeat this process for the top layer. Works like a charm !
Reviewed on Nov. 10, 2011 by justonsgirl07
This was wonderful! My husband and I couldn't stop eating. It was even better the next day. I'll definietly be making this again. It is great for breakfast, brunch or dessert. Perfect to make for a potluck!
Reviewed on Dec. 03, 2010 by LLMom123
What a wonderful way to use apples! Delicious and easy to make. I will be making these often!
Reviewed on Oct. 14, 2010 by dloan
A coworker made this for the office and I loved it. Made it for myself the next night for my husband's work - BIG hit. I used Splenda instead of the regular sugar and it turned out great. I did mess up my glaze by thinking I had to use the egg white in the glaze mixutre in addition to brushing the top. But all in all turned out well. Will definitely make it again...and often!
Reviewed on Sep. 27, 2010 by talon49
I would cut back on the sugar. One and half cups makes it to sweet and I would use a smaller baking pan as I feel there is not enough pastry dough to cover the top and bottom.
Reviewed on Oct. 07, 2009 by stellabeth32
i think i would add a little less sugar next time,very good though
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