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Glazed Apple Pie Squares Recipe

Glazed Apple Pie Squares Recipe photo by Taste of Home

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These are a really good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. —Diane Turner, Brunswick, Ohio

This recipe is:

Diabetic Friendly

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Glazed Apple Pie Squares Recipe

Prep: 1 hour Bake: 45 min. + cooling

Yield: 24 Servings

60 45 105

Ingredients

2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
3 to 4 tablespoons 2% milk
1 cup crushed cornflakes
9 cups thinly sliced peeled tart apples (about 10 medium)
1 cup plus 2 tablespoons sugar, divided
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Directions

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 cornflakes.
In a large bowl, combine the apples, 1 cup sugar, 1-1/2 teaspoons 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° for 45-50 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. Yield: 2 dozen.

Nutritional Facts 1 square equals 209 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 183 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Glazed Apple Pie Squares in Taste of Home February/March 2009, p70

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Reviews for Glazed Apple Pie Squares

Glazed Apple Pie Squares

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Reviewed on Nov. 10, 2012 by Mumsy1972@Yahoo.com

I have made these several times now. The first time I did them exactly as written with one exception - I used a 9X13 pan. My husband and I loved them. I have since made them with less sugar and still they are very, very good.

Reviewed on Nov. 07, 2012 by Pookies Mama

I searched many recipes and picked this one. I'm glad I did!! I used fresh picked apples. I omitted the cornflakes, used the extra flour. It was sweet, rich flavored and held up very nicely as a bar. It got rave reviews and was gone quickly. Crust was tender and flakey!!! WOW

Reviewed on Sep. 21, 2012 by CatMom17

I got this exact same recipe from my aunt over 20 years ago, except it was called Danish Apple Bars. They're delicious!

Reviewed on Sep. 18, 2012 by summerlili

I have been making this for years. I only add a couple of Tbsp. of sugar because we like our apples tart. I usually add more cinnamon for our taste and instead of vanilla in the glaze I use real almond extract.It really adds something. I don't always have cornflakes so I have used Crispix, Special K etc. Sometimes I sprinkle on the bottom other times I mix it with the apple cinnamon mix. When I brought this to work to share there was never any left for coffee break. Staff would sneak so they would be sure to get some.

Reviewed on Nov. 15, 2011 by minoregon

I loved this recipe as did everyone who tried it. One of my friends said this "was professional grade" eating. I agree w/ the person who said to skip the cornflakes and just add 1/3 cup flour to the apple mix. For once I got the apples from my tree instead of feeding them to the deer. Deer, you are out of luck!

Reviewed on Oct. 12, 2011 by THEDOT

I have made this many times and it always

gets rave review. I do make my own pie crust mix. This is delicious warm or cold.

Reviewed on Oct. 11, 2011 by GinnyB.

I have made this recipe for yers and it is a family favorite. We can't wait until apple season to make it.

Reviewed on Sep. 27, 2011 by nbg5658

If I make this recipe again, I will just use my traditional pie dough recipe. I did not care for the dough; it was too thin to hold up as a bar. Also I did not use corn flakes; instead I added a heaping 1/3 cup of flour to the sugar/cinnamon to mix with the apples to keep the filling from being too runny.