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"We have four very productive apple trees in our backyard, so I make a lot of recipes that call for apples. Even then, we'll often end up giving bushels of them away. This apple dessert is one of my family's favorites. If you're serving a larger group, I've found that it goes a little further when cut into squares rather than slices like a traditional apple pie."
This recipe is:
Diabetic Friendly
Nutritional Facts 1 piece equals 131 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Apple Pastry Squares in Reminisce January/February 1992, p33
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Reviewed on Apr. 24, 2012 by mmacht
This recipe was very good,, however, I would not "cook" the apples next time. My husband asked me why I had used applesauce in the recipe. I use a 9 x9" pan and the pastry was just the right size. I would just mix the apples lightly with the boiled filling ingredients and pour into the pan to keep the apples slightly firm.
Reviewed on Apr. 16, 2012 by JenfromFlag
Although the taste was good, I have plenty of other recipes that are less hassle that I will stick with instead of this one.
Reviewed on Mar. 19, 2012 by beve36
This was very good the crust was real flakey. I would add a little more sugar as my husband has a sweet tooth.
Reviewed on Mar. 13, 2012 by chato
I went completely off track--made it without the spices and used strawberries, also increased the pastry amount as suggested by others. Yummy!
Reviewed on Mar. 04, 2012 by 0127
Not enough pastry for the size of the pan. Maybe double the recipe next time and use a sheet cake pan. Family enjoyed it very much.
Reviewed on Mar. 01, 2012 by J A E
I loved this recipe...the filling is wonderful, crust is a bit challenging but I liked the waxed paper tip...I just made the crusts fit as best as I could, didn't even fold over the bottom crust over the top...made wonderful bars...just the right size and carbohydrate treat for a diabetic!
Reviewed on Mar. 01, 2012 by ARLENE KIEPERT
I make this using a 10X15 cookie sheet and 4 purchased pie crusts - 2 on top and 2 on the bottom fitting them in the pan. Also sprinkled cinnamon sugar on the top - delicious - also made 1 1/2 recipes of filling to make one this large. Worked extremely well and I will continue to do it this way. Thanks for a great recipe.
Reviewed on Mar. 01, 2012 by darlynd
I followed the recipe and had no issues. I made this for my company and got rave reviews.
Reviewed on Mar. 01, 2012 by sweeney
I found that there was not enough pastry for the size of the pan, I like more crust similar to a bottom pie crust. The filling was good & I too cut it into squares, the coconut gave it a nice touch, will make again with a few changes. Pat
Reviewed on Mar. 01, 2012 by uslp0
Had trouble with the crust. I used more flour than called for to prevent sticking and still the crust stuck to the wax paper. That was the worst part of the whole recipe. But I'm glad I made the crust homemade. I do think the crust is a little on the shy side....there needs to be a bit more on the bottom crust than on the top. Had trouble folding it over and making it look nice. I used a variety of tart and sweet apples and a friend recommened adding raisins to the fruit mixture to change it up sometimes.My drizzle fizzled! It was too thin and you couldn't even see it or taste it on the top of the crust. I wanted the nice look from the picture with the white drizzle, that's not what I got.Overall the flavor was wonderful. I think I just need to practice with my homemade crust (wondering if I could use phyllo dough instead at least for the top crust) My first taste I thought it wasn't sweet enough..but everyone else said it was just right. I'll be making this for an event in a few weeks and it cuts into nice squares to be plated ahead of time and I'll be proud to have provided something completely homemade.
Had trouble with the crust. I used more flour than called for to prevent sticking and still the crust stuck to the wax paper. That was the worst part of the whole recipe. But I'm glad I made the crust homemade. I do think the crust is a little on the shy side....there needs to be a bit more on the bottom crust than on the top. Had trouble folding it over and making it look nice. I used a variety of tart and sweet apples and a friend recommened adding raisins to the fruit mixture to change it up sometimes.
My drizzle fizzled! It was too thin and you couldn't even see it or taste it on the top of the crust. I wanted the nice look from the picture with the white drizzle, that's not what I got.
Overall the flavor was wonderful. I think I just need to practice with my homemade crust (wondering if I could use phyllo dough instead at least for the top crust) My first taste I thought it wasn't sweet enough..but everyone else said it was just right. I'll be making this for an event in a few weeks and it cuts into nice squares to be plated ahead of time and I'll be proud to have provided something completely homemade.
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