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Glazed Apple Pie Squares

Glazed Apple Pie Squares
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
24 ServingsPrep: 1 hour Bake: 45 min. + cooling

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
© Taste of Home 2013

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Glazed Apple Pie Squares (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013