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Apple Pastry Squares Recipe

Apple Pastry Squares 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."
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:24 servings

Ingredients

  • FILLING:
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 5 cups thinly sliced peeled apples
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold shortening
  • 2 egg yolks, beaten
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract

Directions

  • 1. For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside.
  • 2. For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half.
  • 3. On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust.
  • 4. Bake at 400° for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry. Yield: 24 servings.

Nutritional Facts

1 piece: 131 calories, 6g fat (2g saturated fat), 19mg cholesterol, 56mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Apple Pastry Squares

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MY REVIEW
nanzipoo User ID: 2883174 229871
Reviewed Jul. 20, 2015

"I love this recipe. My daughters office is always asking me to make it for a birthday."

MY REVIEW
pcinant User ID: 3231537 37722
Reviewed Oct. 13, 2014

"I followed a suggestion and rolled the dough out between 2 sheets of parchment paper. I left the dough on the bottom piece and put this into the pan with the dough. The dough came off the paper with no problem ( did stick a little bit at the edges ). We liked these squares very much but ,next time i will add more spice to the apples. They were very easy to cut and held together. We will be making these again. Thanks !!!"

MY REVIEW
nancyinwi User ID: 6426853 40329
Reviewed Aug. 2, 2014

"Way too little pastry dough to get into a 9 x 13 pan. I rolled mine paper thin and barely got it into an 8 x 12 and then it was so thin, I couldn't get it off the wax paper without it tearing. What a mess! I don't even know how it tastes yet as I am so frustrated with the crust, I sat down while it's baking to find out if anyone else had the same problem and they did!"

MY REVIEW
MurphyNJ User ID: 7103738 37719
Reviewed Mar. 25, 2014

"This recipe looks very similar to Apple Danish Squares at http://www.tasteofhome.com/recipes/apple-danish which is made in an even larger jellyroll pan. Let me tell you - it turns out great! I had NO problem rolling the pastry to the larger size or getting it into the larger pan. Of course, I used parchment paper. I marked the size of my pan on the paper, then rolled the dough to stay within the lines. It was easy to roll up the parchment with the dough in it and transfer it to the baking sheet. The squares came out of the pan easily too. I have made this 3 times now and have received many compliments."

MY REVIEW
lwittmann45 User ID: 6977458 44444
Reviewed Mar. 21, 2014

"This came out delicious. Due to time constraints though, I used 2 tubes of crescent rolls for the pastry and cut the baking time to 20 minutes. Next time will make pastry from scratch."

MY REVIEW
dcrafter23 User ID: 6924889 44442
Reviewed Mar. 14, 2014

"It was a hit with the people I made it for. Even my husband enjoyed them. I agree with previous post that it was difficult to roll the crust in a rectangle."

MY REVIEW
CherylR1944 User ID: 7502012 41944
Reviewed Mar. 14, 2014

"not easy or good"

MY REVIEW
stepheniewooten User ID: 6423553 40328
Reviewed Mar. 13, 2014

"They have a great flavor. I didn't cook my apples completely,as I like my apple pie to have texture. The dough is flakey, but I could not figure out what I was supposed to bake it in/on. I did not have enough dough for a 13x9 baking sheet. I put mine in a baking pan and the top was still skimpy. I also used butter flavored shortening."

MY REVIEW
msdoodles User ID: 1286681 42737
Reviewed Mar. 13, 2014

"These were delicious!! Better than a slice of pie, and easier to travel with. I brought them to a dinner, and they were the first things gone from the dessert table.. Love them.."

MY REVIEW
tddy35bear User ID: 1192324 13917
Reviewed Mar. 13, 2014

"I don't have a review, but I do have a question. My grandmother used to make this, but it had a crispy bubbly top to it. How do I recreate this type of topping? Any help will be appreciated!!"

MY REVIEW
pfromatlanta User ID: 5490397 16739
Reviewed Mar. 13, 2014

"I have a lot of experience with making my own crust so I cant imagine anyone who isn't doing this correctly. The crust stuck to the wax paper, very hard to remove. Ever try to roll a crust in a rectangle? its tough. mine came out nice but the crust was very difficult"

MY REVIEW
quiltermom7 User ID: 5730868 17771
Reviewed Mar. 6, 2014

"I didn't have enough apples to make the recipe, so I added raisens, and chopped up half an orange I had left in my fridge in my food processor, peel and all. Increased sugar slightly. Before baking, I beat the unused egg whites until very stiff, and coated the pastry top with this. It covered up any "messy" looking tears in my crust, and baked to a golden brown! Used OJ in my glaze, in place of vanilla/milk. Family loved it!"

MY REVIEW
l2bake User ID: 2030987 41943
Reviewed Mar. 6, 2014

"This is by far my favorite 'apple pie' recipe!!! It is so simple and feeds a lot! :) I have made it for potlucks, family get togethers and was even asked to make them for a funeral dinner."

MY REVIEW
ChardelJohnston User ID: 3247746 44440
Reviewed Mar. 6, 2014

"My mom has been making this recipe for at least 35 years-the only pie crust recipe she uses is this one. Thank you for sharing it again for the next generation of pie crust makers."

MY REVIEW
martylb User ID: 1456305 37718
Reviewed Mar. 6, 2014

"Took this to work and everyone raved about it. It's a keeper."

MY REVIEW
CB76 User ID: 7457097 17560
Reviewed Oct. 24, 2013

"Absolutely the worst crust to deal with. Does not hold together and does not handle well. On the plus side, the filling is good with a little more spice."

MY REVIEW
mmacht User ID: 4347830 13879
Reviewed Apr. 24, 2012

"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."

MY REVIEW
JenfromFlag User ID: 2604063 40326
Reviewed Apr. 16, 2012

"Although the taste was good, I have plenty of other recipes that are less hassle that I will stick with instead of this one."

MY REVIEW
beve36 User ID: 680921 17559
Reviewed Mar. 19, 2012

"This was very good the crust was real flakey. I would add a little more sugar as my husband has a sweet tooth."

MY REVIEW
chato User ID: 2389732 44439
Reviewed Mar. 13, 2012

"I went completely off track--made it without the spices and used strawberries, also increased the pastry amount as suggested by others. Yummy!"

MY REVIEW
0127 User ID: 4709323 17133
Reviewed Mar. 4, 2012

"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."

MY REVIEW
J A E User ID: 3943524 40322
Reviewed Mar. 1, 2012

"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!"

MY REVIEW
ARLENE KIEPERT User ID: 4461185 15458
Reviewed Mar. 1, 2012

"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."

MY REVIEW
darlynd User ID: 425770 40308
Reviewed Mar. 1, 2012

"I followed the recipe and had no issues. I made this for my company and got rave reviews."

MY REVIEW
sweeney User ID: 120751 41941
Reviewed Mar. 1, 2012

"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"

MY REVIEW
uslp0 User ID: 2695999 17132
Reviewed Mar. 1, 2012

"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."

MY REVIEW
rjpere User ID: 3375521 13874
Reviewed Mar. 1, 2012

"This is delicious! The pie crust is so tender and flaky. Worth the extra effort as it is definitely better than store bought crust. I did sprinkle the crust itself with a bit of flour to make it easier to roll out between the sheets of waxed paper. Scrumptious with a dollop of ice cream, too. I used braeburn apples so the tartness was just right."

MY REVIEW
CakeOne User ID: 4595677 13873
Reviewed Feb. 28, 2012

"This recipe is one that has been in my family for over 65 years and has the most awsome flavor, I sat and watched my mother make this many,many times and could hardly wait for it to get done. And she allways made it with fresh apples never with a canned product."

MY REVIEW
HarleyDana User ID: 6189168 44437
Reviewed Feb. 26, 2012

"THIS RECIPE LOOKED SO GOOD TILL I PROCEDED TO MAKE THE DOUGH...I MADE IT AND DIVIDED IN HALF AND JUST SEEMED THAT THERE WAS NOT ENOUGH DOUGH TO COVER A 13 X 9 IN PAN SO I PROCEDED TO TAKE SOME OF THE DOUGH FOR THE TOP AND USE SOME FOR THE BOTTOM...THE DOUGH GOT VERY DRY AND WAS FALLING APART THAT I GOT VERY FUSTRATED AND THRU THE DOUGH AWAY AND DECIEDED TO MAKE A APPLE pie CHRISP...WILL I TRY IT AGAIN...PROBABLY NOT"

MY REVIEW
angelclaire User ID: 3333554 44436
Reviewed Feb. 24, 2012

"Thanks Mom Kat I just thought sometimes it can be just as good if we take an easier route. I also like your idea about the frosting/glaze will be giving that a try next time I have a dessert that requires a glaze! Thanks again for you help and opinion. Angie"

MY REVIEW
Mom Kat User ID: 2116065 34457
Reviewed Feb. 24, 2012

"I make this recipe too but cheat by using pre-made pastry shells and for the frosting, I melt french vanilla frosting until just melted. This forms a nice shiny glaze is is so much easier than making the drizzle!"

MY REVIEW
angelclaire User ID: 3333554 17769
Reviewed Feb. 24, 2012

"This sounds wonderful and one I will be trying. First I have to say sometimes my time is limited but I still want to make a dessert. For this recipe why with quality of pie crusts out there can't I use that instead of making the one here? I am not saying this to say you shouldn't make your own just this would make it a quicker recipe with out losing quality. Am I wrong?"

MY REVIEW
sherry_vinigrette User ID: 5009498 70715
Reviewed Feb. 23, 2012

"EXCELLENT! I love the filling and pastry. I made it a second time and this time I used 2 Pillsbury Crescent Dough tubes and pinched the triangles together... really, really good!!!"

MY REVIEW
AliAle User ID: 76748 34455
Reviewed Feb. 23, 2012

"This sounds very good. Is there a preference in what variety of apples to use? Should it be a tart apple or a sweet one?"

MY REVIEW
bernice esau User ID: 2641941 42736
Reviewed Feb. 23, 2012

"I have a similar recipe from my Mother and love it. I have used other fruit also - cherries, peaches, etc.Use a cookie sheet pan."

MY REVIEW
BonnieGene User ID: 6372799 44429
Reviewed Feb. 23, 2012

"I can't wait to try this one. In response to eyball4 regarding can you use canned applies, wouldn't this add too much sugar and take it off the "healthy/diabetic friendly recipe? Just a thought."

MY REVIEW
bakergirlmd User ID: 6045723 42735
Reviewed Feb. 23, 2012

"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."

MY REVIEW
bakergirlmd User ID: 6045723 15457
Reviewed Feb. 23, 2012

"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!"

MY REVIEW
eyeball4 User ID: 2602555 37717
Reviewed Feb. 23, 2012 Edited Mar. 6, 2014

"CAN YOU USE CANNED APPLE pie FILLING? I've made something like this for years and used 2 cans of apple pie filling!! always a hit!"

MY REVIEW
wifeybabe30 User ID: 1850223 40307
Reviewed Nov. 24, 2011

"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"

MY REVIEW
tyansia User ID: 640349 37709
Reviewed Nov. 12, 2011

"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!!!"

MY REVIEW
grandmato4 User ID: 6175487 16719
Reviewed Aug. 27, 2011

"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."

MY REVIEW
selias User ID: 281817 40306
Reviewed Apr. 28, 2011

"Wonderful dessert!!!!!

I would add more cinnamon next time, as my family likes the spice..... Other than that NO changes needed!"

MY REVIEW
tyansia User ID: 640349 42734
Reviewed Sep. 12, 2010

"The crust is flakey and tender. The filling is perfect, and does not make the crust soggy. It freezes well. I cut the whole thing into four, wrapped the rectangles well, and froze flat in the freezer. They were amazing frsh as well as after having been frozen. They look gorgeous on a platter!"

MY REVIEW
cookin13 User ID: 4700782 34453
Reviewed Feb. 10, 2010

"these were really good!! there is a little restaurant down town that makes something very similar. these were really close to that!! :)"

MY REVIEW
necer2000 User ID: 110770 40304
Reviewed Nov. 14, 2009

"This was very easy to make, had a little time getting the pastry to fit but I made it alright, it was gone in one night, definately a keeper"

MY REVIEW
quiltsme User ID: 3530599 11925
Reviewed Jul. 2, 2009

"Re: Extra Apples

We go apple picking every fall and also get them whenever they are on sale. My daughter makes sugar free applesauce and low sugar apple butter. My grandkids can't get enough of it. Also in the fall there is a pumpkin farm that has a weekend where you can get a carfull for next to nothing. After displaying them for Halloween she makes pumpkin butter (also low sugar). My grandson loves to have it on hes pancakes and waffles! We can all of the above so it keeps a long time and doesn't take up freezer space.
quiltsme"

MY REVIEW
IrwinHomeschool User ID: 3338857 70714
Reviewed Sep. 19, 2008

"Very delicious!! The crust was as wonderful as my other homemade pie crust recipe. We also served it warmed with vanilla ice cream."

MY REVIEW
puggabee User ID: 1510321 17558
Reviewed Sep. 13, 2008

"We made this and loved it. It wasn't too sweet but was just right."

MY REVIEW
1dauber2 User ID: 2764232 34443
Reviewed Sep. 13, 2008

"The taste was great, but I left out the salt in the recipe, can't have it. It doesn't change the taste in most foods and we lower the cholesteral too. Rjw"

MY REVIEW
msfedd User ID: 2444123 41940
Reviewed Sep. 12, 2008

"This is a great recipe! It took longer than I thought it would, but is really worth the time spent....got rave reviews!"

MY REVIEW
deniced User ID: 1880782 44425
Reviewed Sep. 12, 2008

"I made this with my grandsons (8 & 3) we all loved it! Took a bit of time but well worth the efforts put in by all."

MY REVIEW
sfreeman68 User ID: 1632237 41939
Reviewed Sep. 12, 2008

"I made the filling to the recipe but used crescent roll dough for the bottom and top crusts.Probably didn't make it any "healthier" but certainly a "quicker dessert"."

MY REVIEW
bets72253 User ID: 3168535 41262
Reviewed Sep. 12, 2008

"I'm 55 years old and my mother has made apple pie in a jelly roll pan since I was a kid. I always knew she was years ahead of her time !!!!"

MY REVIEW
Rollos User ID: 1473046 17080
Reviewed Sep. 11, 2008

"These were so easy to make, tho I first put them on a 11X15 sheet, and discovered that I did not have enough pastry, so I made another batch of the dough and put it on top!! A great hit at the picnic, and obviously easily doubled by just doubling the size of the pan and the pastry!!"

MY REVIEW
ronswife25 User ID: 2506586 42732
Reviewed Sep. 11, 2008

"These were very yummy! I did make a mistake and use a bigger bar pan than it called for. It made it very hard to get the pastry to stretch. Next time I'll know better and I'm sure it will make it easier to prepare."

MY REVIEW
FancyBetty User ID: 675859 34369
Reviewed Sep. 11, 2008

"I used a double pie crust mix and then followed the remainder of the recipe and it was delicious. Two people here at this house and it did not take long for them to disapear. FancyBetty"

MY REVIEW
mstodgel User ID: 68340 34244
Reviewed Sep. 11, 2008

"This tasted good. I would double the cinnamon and maybe the nutmeg too if I made it again. It was sweet enough just didn't have enough "apple pie spice/flavor." I have never been very good at rolling dough and had a hard time getting a nice rectangle rolled out. I did have higher expectations though."

MY REVIEW
pattycake3 User ID: 3008658 11924
Reviewed Sep. 8, 2008

"I have been making this farm fresh pan pie for years.I don't cook the apples first.Here is my version.

5-6 tart apples pared, cored and sliced
1 Tlb. lemon juice
3/4 c.granulated sugar
3/4 c. brown sugar,packed
1 tesp. cinnamon
1/4 tesp. salt
1/2 tesp.nutmeg
Egg yolk pastry:
5 c. flour
1 Tlb. sugar
1/2 tesp. salt
COLD water
1/2 tesp. baking powder
11/2 c. solid shortening
2 egg yolks
Pastry crust-Combine dry ingredient cut in shortening (I now use Crisco butter flavored). Place egg yolks in measuring cup and stir with fork until blended. Stir in enough ice cold water to make just a cup. Sprinkle over dry ingredients toss with fork to make soft dough. Roll out as usual. to fit a 15"x 10" jelly roll pan.
pie:
Roll out 1/2 the dough and line pan. Sprinkle lemon juice on apples. Arrange 1/2 apples in bottom of pastry. Combine remaining ingredients except apples. Sprinkle 1/2 the mixture over the apples in crust. Place remaining apples on top.Sprinkle with remaining sugar spice mixture. Top with remaining crust, rolled out; seal and crimp edges. Brush with milk, sprinkle with a little sugar and cut vents or prick with fork Bake at 400^ for 50 min. When cool, drizzle with mixture of 1c powdered sugar and 2Tlbs. milk. Cut into squares to serve . Makes 24 servings. Pat Duran LV,NV
kitchenchatter-3@cox.net"

MY REVIEW
Blackvelvet User ID: 1978568 44321
Reviewed Sep. 5, 2008

"VERY VERY GOOD!! Iwill definitely maake it again."

MY REVIEW
Victoria1956 User ID: 3141359 11920
Reviewed Sep. 5, 2008

"save"

MY REVIEW
Janice Gillette User ID: 945847 17078
Reviewed Sep. 5, 2008

"My Apple Squares recipe from 1980 fits into a 10x16" pan, uses fresh apples uncooked, and you glaze over the whole top while still warm. It's delicious!!"

MY REVIEW
mjcooking User ID: 1639336 17763
Reviewed Sep. 5, 2008

"I am having a little hard time determining why this would have been categorized as a "light" dessert as it is simply a rectangular apple pie and can be easily cut into small portions."

MY REVIEW
mjcooking User ID: 1639336 42726
Reviewed Sep. 5, 2008

"i do believe that diabetics can use Stevia as it is a natural product and is very sweet"

MY REVIEW
rusty23 User ID: 758173 15455
Reviewed Sep. 5, 2008

"I agree with Faye Hetrick's comments about the sugar grams. However, I cannot use Splenda or any artificial sweeteners - any ideas. I am also a newly diagnosed diabetic.

Carol F.
cfred92336@cox.net"

MY REVIEW
Faye Hetrick User ID: 1875155 201807
Reviewed Sep. 5, 2008

"I wonder if you could use Splenda or the Splenda blend to cut down on the sugar.  My husband is pre-diabetic and his Dr. has advised him to watch sugar.  I substitute Splenda (or Walmart's Altern which is less expensive) in a lot of recipes with good results."

MY REVIEW
Pat Henley User ID: 3206825 17076
Reviewed Sep. 5, 2008

"I appreciate your giving nutrition facts, but would like for you to put amt. of sugar grams. My husband is a diabetic and this would help,

shenley"

MY REVIEW
trinaweber User ID: 1406704 37708
Reviewed Sep. 5, 2008

"Do you need to increase the recipe for a 15x10'' pan?"

MY REVIEW
carolyn42 User ID: 2949197 201806
Reviewed Sep. 5, 2008

"Re. Apple Pastry Squares

I too have made this in a 15x10 pan. I like to use Lemon Juice in the glaze.
ccarolyn65"

MY REVIEW
tubamom User ID: 58410 15452
Reviewed Sep. 4, 2008

"I had a bumper crop of apples this year too, and I make a similar version of this recipe - but it's it's in a 15x10" pan. I made this recipe twice this year - it's hard to eat just one, they are sooooo good!"

MY REVIEW
mickeywherritt User ID: 1251358 11919
Reviewed Sep. 4, 2008

"well considering what could be in the recipe, it's not bad.  i come from the south where recipes call for all that ooey gooey stuff that causes you to hear your arteries cloggin and your hips bulging.  They give us "lite ideas" there is nothing that says you can't tweak it!!!

recipe looks wonderful to me and my big ol apple tree!"

MY REVIEW
Amy Berry User ID: 2649600 15449
Reviewed Sep. 4, 2008

"How can this be light with 2/3 cup shortening?"

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