- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shortening
- 4 large egg yolks
- 2 tablespoons lemon juice
- 8 to 10 tablespoons cold water
- 7 cups finely chopped peeled apples
- 2 cups sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- Dash ground nutmeg
- 1 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1 tablespoon lemon juice
- In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
- Roll out one portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto bottom and up sides of pan; trim even with top edge.
- In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. Roll out remaining pastry to fit top of pan; place over filling. Brush edges with water or milk; pinch to seal. Cut slits in top.
- Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars. Yield: about 2 dozen.
Reviews forGlazed Apple Pie Bars
"Has anyone tried to freeze these bars? If yes plz tell me if they were still good and if they shud be frozen before or after baking. TIA"
"Delicious! Love apple pie squares, and these were as good as any. Plus this was a good and easy recipe to modify. We went gluten free several months ago for health reasons, but used a combo of coconut, almond, tapioca and AP flour (gf) for crust. Also used tapioca flour for filling. Turned out wonderful, flaky and delicious. Unfortunately, some folks need to remember that most recipes are "guidelines" and need to be modified to meet your needs and desires--I.e. if you don't like things sweet, use less sugar; and if you don't like things very strong in cinnamon, use Less, or vice versa. You need to be able to do that in order to cook anything to your taste and liking.These were so good, that nobody that wasn't gluten free could tell that they were gf. And they were enjoyed by all!"
"These bars are delicious and always a hit. They're a little extra work because of rolling out the dough but it is well worth the effort! The dough is slightly different from your traditional pie crust dough but so much better! They're like yummy apple pie in a bar you can just pick up and eat! Great recipe that I use every year for Thanksgiving!!!"
"This is such a wonderful recipe on so many levels. I am making platters for a funeral and this is my "go to" recipe for a crowd. I can cut them up small and they go further. You can also use the crust recipe for all of your favorite TOH pot pie recipes. I am using 3 out of the 4 items on my platters from Taste of Home. Thank you for such yummy recipes to choose from."
"Having never made a pie before, this turned out fabulously! I used gala apples and let the bars cool completely overnight before glazing/cutting the bars. My bars looked just like the picture above - and received rave reviews from everyone who tried them!"
"Have made this wonderful recipe since it came out in '02. Fantastic. Has always turned out beautifully. As with just about any recipe you can adjust spices and (usually) sweetener to taste. Types of apples vary in sweetness and texture, and some are better for baking than others. I certainly wouldn't delete this recipe- common sense would dictate an an adjustment as mentioned above to impart it with enough "apple pie taste" for each baker's tastes."
"perfect and easy"
"I am giving this recipe only 3 stars because overall it did not come together as a whole. There were elements to this dessert that did not turm out for me and I followed the exact recipe. My crust turned out perfect though and it was my first time making crust! The apple apple center was EXTREMELY sweet and cinnomony (I would recommend using less), and the center was extremely runny (as if it had never set up properly) when I cut into the next day after baking it. The center poured out of the crust. What went wrong I wonder? When I was preping the dessert I had wondered about the combination of ingredients and I felt it needed something more to bind the center ingredients. I would not make this again because for as much time as it took to prep, I would have expected a better overall end result. Kudos to the recipe though because I certainly will use the crust ingredients again in the future for other desserts."
"I made a thicker glaze,tripled it and poured it over the entire pie! DELICIOUS!!!"