Old-Fashioned Apple Pie Squares
Everyone’s favorite apple pie, takes on a new shape when baked in our Large Bar Pan. With eighteen generous servings, there’s plenty for seconds.
- Crust & Filling
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 3/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 medium Granny Smith apples (about 2 1/2 pounds)
- 1 egg, lightly beaten
- 1 cup powdered sugar
- 5-6 teaspoons milk
Preheat oven to 400°F. For crust and filling, let pie crusts stand at room temperature 15 minutes. Combine granulated sugar, cinnamon and salt in Flour/Sugar Shaker; set aside. Lightly flour flat side of Large Grooved Cutting Board; roll one pie crust to a 16 x 11-inch rectangle using lightly floured Baker’s Roller®. Fold crust in half, then in quarters. Place crust in Large Bar Pan; unfold and fit loosely into bottom of pan. Peel, core and slice apples using Apple Peeler/Corer/Slicer to make about 8 cups slices. Cut slices crosswise in half; layer apples in even rows over crust in pan. Sprinkle sugar mixture over apples. Roll remaining crust into a 16 x 11-inch rectangle; fold in half, then in quarters. Gently unfold crust over apples. (Do not seal edges.) Using V-Shaped Cutter, cut several slits in top crust; brush with egg using Chef’s Silicone Basting Brush. Bake 30-35 minutes or until apples are tender and crust is deep golden brown. For glaze, mix powdered sugar and milk until smooth; drizzle over warm pastry using V-Shaped Cutter. Cut into squares. Serve warm or at room temperature using Mini-Serving Spatula.
- 18 squares
Nutrients per serving:
Calories 190, Fat 7 g, Sodium 190 mg, Dietary Fiber 1 g
Korintje Cinnamon can be substituted for ground cinnamon.
As pie crusts are rolled, they can be cut and patched in corners in order to better fit in the Large Bar Pan. Folding the rolled crusts into quarters makes it easier to transfer crusts from the cutting board to the Bar Pan without stretching. Stretched crusts will shrink during baking.