Glazed Apple Pie Squares

Total Time Prep: 1 hour Bake: 45 min. + cooling
Yield 2 dozen
Test Kitchen Approved
These apple squares are a good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. —Diane Turner, Brunswick, Ohio

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 large egg, separated
  • 3 to 4 tablespoons 2% milk
  • 1 cup crushed cornflakes
  • 9 cups thinly sliced peeled tart apples (about 10 medium)
  • 1 cup plus 2 tablespoons sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.
  2. Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes.
  3. In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust.
  4. Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown.
  5. For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

Nutrition Facts

1 each: 209 calories, 8g fat (5g saturated fat), 29mg cholesterol, 183mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 2g protein.

These apple squares are a good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. —Diane Turner, Brunswick, Ohio
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC