Read reviews (26)
Rate recipe
"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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 23, 2012 by bakergirlmd
A reviwer asked about using canned apple filling. Personally, I think they have an "off-taste", plus think of all the preservatives and thickeners used in them! You would get more of an "ooze" effect from canned apples, where fresh apples give off their own natural juices. Take a few extra minutes and use some really great sweet/tart apples like Fuji, Gala, or Honeycrisp (normally seen in the fall, but sometimes are available in the winter). You'll get a better result.
Just read this very tasty review and it's something I'm definitely going to make! I would suggest, instead of rolling the dough between two pieces of wax paper, to use parchment paper instead. Cut one sheet a little larger that will allow for an overlap on the sides of the 13x9 pan (stay with me here; I will explain the method to my madness!), which will serve as your bottom layer. Cut a second sheet of parchment that's slightly smaller. Place the dough between the two sheets of parchment, then remove the top layer of parchment paper. Slide the bottom layer neatly into the pan, tucking and fitting the dough as necessary. The dessert bakes on the parchment, and less mess to deal with after it's done baking, because you lift it out to cut on a hard surface. Voila!
Reviewed on Feb. 23, 2012 by eyeball4
CAN YOU USE CANNED APPLE PIE FILLING?
Reviewed on Nov. 24, 2011 by wifeybabe30
Got a thumbs up from every member of our large family. The crust is a bit tricky to work with, but once you get the hang of it there is no problem
Reviewed on Nov. 12, 2011 by tyansia
I have made them three times so far. I double the pastry. I found that the pastry was not enough . This recipe feezes extreamly well!!!
Reviewed on Aug. 27, 2011 by grandmato4
My hubby didn't care for the nutmeg, neither did I. I will make it again without the nutmeg and add a little more brown sugar. I liked the crust but it was difficult to get into the pan. Next time I will make it on a flat pizza pan - it might be interesting to cut some into squares and some into trianges.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013