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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.
Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x 1-in. baking pan. Sprinkle with cornflakes.
In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust.
Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown.
For glaze, combine 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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(1-10) of 15 reviews

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Reviewed on Jan. 16, 2011 by l2bake

Fabulous apple dessert!!

Reviewed on Jan. 09, 2011 by orville76

this is great...i cheated and used a 9 by 13 pan...along with four large granny smiths that were plenty of apple for me for bars...if you have probvlems rolling just do your best then patch it in the pan...no one will ever know

Reviewed on Oct. 17, 2010 by Chuck Wagon

If you have trouble with such a large crust, try making it in two sections -- just use two smaller pans. Don't sweat the small stuff! :)

Reviewed on Jun. 08, 2010 by soccerjoe18

This is a wonderful recipe. I made this for my BBQ and everyone kept going back for more.

Reviewed on Jun. 03, 2010 by slagueux

Fabulous dessert! I love this recipe!!!!

Reviewed on Nov. 28, 2009 by Darbit

Be realistic about your ability to roll and create a nice looking pie crust. I struggle to do a pie crust, and this 15 incher is tough. Mine ends up looking like it's been through a wood chipper on it's way to the pan. I even added an extra half of ingredients for a little leeway. It tastes delicious; I just need someone to make it for me.

Reviewed on Jun. 20, 2009 by nana22

I made this recipe a few months ago. It is absoulutely delicious. Reminded me of an apple turnover , but better.

Reviewed on May. 04, 2009 by sandra smith

I was making this great dessert in 1968 when I got the recipe from a co-worker. It was always the favorite of our kids...better than pie. Getting the crust rolled to that size can be a challenge. Chill dough 30 mmins and shape into a long rectangle before you start rolling. Pick it up by rolling it on the rolling pin and reverse the pin as you start at one end of the pan, unrolling it to the other end. It was worth all the effort. Good luck!!

Reviewed on Apr. 18, 2009 by slagueux

I had this at a friend's house on Easter. It was FABULOUS!!

Shari

Nebraska

Reviewed on Mar. 22, 2009 by Taya

I guess I wasn't the only one with the crust problem. This was a great tasting recipe, instead of the drizzle on top, I topped with ice cream and caramel sauce. Yum! Extra treadmill time needed though!

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