Apple pie bars are a pleasing treat size. These apple bars are an all-time favorite, perfect for after-school snacks, coffee with friends or as an easy dessert.
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Pastry
1 large Land O Lakes® Egg (yolk only)
12 cup milk
2 12 cups all-purpose flour
1 teaspoon salt
1 cup cold Land O Lakes® Butter, cut into chunks
Filling
1 cup crushed corn flakes
8 to 10 medium (8 cups) tart cooking apples , peeled, sliced
1 cup sugar
2 teaspoons ground cinnamon
12 teaspoon ground nutmeg
1 large Land O Lakes® Egg (white only)
2 tablespoons sugar
Glaze
1 cup powdered sugar
12 teaspoon vanilla
1 to 2 tablespoons milk
STEP 1
Heat oven to 350°F.
STEP 2
Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside.
STEP 3
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
STEP 4
Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch baking pan. Sprinkle with corn flakes; top with apples.
STEP 5
Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.
STEP 6
Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in bowl; sprinkle over crust. Bake 45-60 minutes or until lightly browned.
STEP 7
Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars.
If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.
- If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.
- To easily transfer pastry to baking pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.
- Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.
- If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.
- To easily transfer pastry to baking pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.
- Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.
- Read more about this recipe on Recipe Buzz® Blog.To easily transfer pastry to baking pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.
Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.
We all know and love traditional Apple Pie, but that beloved treat comes in many shapes and sizes (squares, apple pie bars or hand pies) and flavors (raspberry, caramel apple pie or even maple.) The one thing they all share? The delicious taste of a baked apple, savored in any shape or flavor.
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