Glazed Country Apple Pie Squares Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees.
• For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
• Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
• Reduce the oven to 350 degrees.
• For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
• Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Steps:

• 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.

Steps:

• Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 2 cups flour and salt together in a bowl. Cut shortening into flour mixture using a pastry blender or a fork until crumbly.
• Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9x13-inch rectangle. Press 1 rectangle into the bottom of a 9x13-inch baking dish.
• Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.
• Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes.