GLAZED COUNTRY APPLE PIE SQUARES

GLAZED COUNTRY APPLE PIE SQUARES Recipe
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Recipe Rating:
 4 Ratings
Categories: Pies, Fruit Desserts, Other Desserts
Keywords: delicious, flavorful, tasty
Serves: 12-16 depending on appetites
Prep Time:
Cook Time:

Ingredients

20-22 medium apples, granny smith & golden delicious(peeled & sliced thinly
1 1/3-2 Tbsp lemon juice(1 tbs plus 1 tsp)
1 1/2 c splenda granular
3/4 c brown sugar
1 1/2 tsp cinnamon
1 tsp nutmeg
dash salt
1 c raisins
HOMEMADE PIE CRUST
5 c all purpose flour
1 1/3 Tbsp granulated sugar (1 tbs plus 1 tsp)
1/2 tsp salt
1/2 tsp baking powder
2 tsp cinnamon
1 1/2 c butter flavor crisco
2 jumbo egg yolks (save the whites)
3/4 c ice water
extra sugar for top or use raw sugar or pastry sugar
GLAZE FOR TOP (OPTIONAL)
2 c powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk or more, as much as needed to reach desired consistency
Pinched by Johnnette, and 175 more.
x2
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
 
 
 
 
 
 
 
Rose Mary's Notes:

I made these Apple squares to appease my husband. I got the apples I needed for under $3.00.

I had all the other ingredients in the pantry. The one thing I hate more than anything is making Pie Crust, but I did it for this recipe. I used about 22 apples. The results were excellent.

I used butter flavored Crisco to make the crust, & added cinnamon to add extra flavor to the crust. I even brushed the top of the crust with the egg whites to give the crust a more even color while baking.

I added raisins & used both Splenda & regular Brown sugar to create this amazing dessert.

 

Directions
1
Preheat oven to 400 degrees F.
2
For the Crust: combine the salt, baking powder,cinnamon and 5 teaspoons of sugarstir to mix.
3
Measure flour and then add cinnamon mixture to flour. Stir together to blend.
4
Add crisco to flour, and mix crisco into flour with a pastry blender or use 2 forks, until flour resembles little small peas.
5
Beat egg yolks, then add the cold water and stir to blend, then pour into flour mixture, and mix together to form a ball. May need to add 1-2 extra tablespoons of cold water. Add just enough to shape dough into a ball.
6
Divide dough into 2 equal portions, put one in fridge, then dust work surface with flour and add remaining dough. Dust rolling pen, then roll dough out in a rectangle shape to fit a 15 X10 inch X 1 inch deep size pan. May need to piece parts of dough together to cover entire bottom of pan. Pinch seams together.
7
Carefully pick rolled dough up and onto rolling pin, then hold over pan, & unroll from rolling pin into pan. Repeat to cover entire bottom of pan. Spread half of apples onto prepared crust.
8
In a small bowl combine splenda, brown sugar, cinnamon, nutmeg, & salt. Stir to mix then sprinkle half of sugar mixture over apples.
9
Add remaining apples, raisins and the rest of the sugar mixture, evenly over apples.
10
Roll our remaining pie crust to cover top of apples. Make slits all over crust to allow steam to escape as apples are cooking.
11
Brush top of crust with egg white, and sprinkle with raw sugar. Bake in preheated 400 degree F. oven for 50 minutes until crust is golden brown. Place a larger pan underneath to catch potential drips.

Allow apple slices to cool completely before adding the glaze.
12
To make the glaze combine powdered sugar, vanilla and 1 to 2 tablespoons of milk or as much as needed to reach spreading consistency. Whisk together and drizzle over cooled apple slices. Cut and serve PLAIN OR WITH OPTIONAL GLAZE. Garnish each slice if desired.
Comments

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user Rose Mary Mogan cookinginillinois
I shared a photo of this recipe. View photo
CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Jan 11, 2013
Looks and sounds awesome Sis.
imbossmare
Jan 11, 2013
This sounds really good thank you for sharing.
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 11, 2013
Thank you sis. I didn't add the glaze tonight because they were too hot. But I will make the glaze tomorrow morning then glaze them, cut some slices, and add a couple of pictures with the glaze. zI couldn't wait to post the recipe, so tomorrow all I need to do is add the 2 or 3 pictures with the glaze added.

Unlike you Cindy, I absolutely Hate making Pie Crust, so I really did not want to make this, but went ahead any way, and when I asked Dan why he wanted apple slices, instead of a pie, his remarks were, "HE WANTED TO HELP ME BROADEN MY HORIZONS" I think my horizons are already broaden enough. SMILE Thanks again.
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 11, 2013
Thank you Susan for your comment also. I was more than happy to share.
imbossmare
Jan 11, 2013
I'm with you Rose I hate making pie crust but the store bought stuff is so bad compared to homemade.. I made apple turnovers a few days ago and I was sorely dissapointed with the store bought pie crust, I won't waste my time of money doing that again.
CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Jan 11, 2013
I think you have broaden your horizon....many times over.
You are correct, I love making pie crust. Nothing taste like a good homemade pie pastry.
user Rose Mary Mogan cookinginillinois
Rose Mary Mogan [cookinginillinois] has shared this recipe with discussion groups:
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Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 12, 2013
Susan, if I could have bought rectangular shaped pie crust for this recipe, I certainly would have given it a try. I have had great luck with refrigerated rolled pie crust. Byt for this recipe it definately needs to be homemade.

Cindy ALWAYS MAKES HER OWN CRUST, BUT NOT ME. I would rather make Beef Wellington first or Esthers Orange Marmalade Cake by Rose Mary AND IT HAS ABOUT 17 STEPS AND TAKES UP THE GREATER PORTION OF THE DAY TO COMPLETE, that is how much I hate making pie Crust. I Know how and can and they come out great when ever I do make them, but I just hate to make them. Thanks again for the comments.

Sorry you had a bad experience with store bought variety.
user CinStraw's Kitchen CinStraw
Cin Straw [CinStraw] has shared this recipe with discussion groups:
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Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 12, 2013
I will make sure I tell Dan that Cindy that you say I have already broaden my Horizons. smile. Thanks so much for sharing with all of those groups. I really appreciate that. Take care, & I am going to bed, I have been up since 5:00 this morning.
2HandsForHim
Jan Bartholome 2HandsForHim
 
 
 
 
 
 
Jan 12, 2013
Rose Mary, I thought I was the only good cook who hated making pie crust. It makes me feel SO much better to find myself sharing that distinction with an extraordinary cook like you! I can make almost any other dessert, but pie crust just DEFIES me. I've been given so many recipes for "Easy, Can't Fail" pie crust that I could probably do a "Pie Crust Cookbook"! LOL! My crust always TASTES good, but it's just never pretty. Maybe it just takes practice, but the last thing I need is to be making pies every day, so I just accept that pies are "not my thing."! Luckily, my "dear friend," Marie Callender is only a few miles away! LOL!

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