My mom has been making these since I was a kid, and they are the hit of every family get-together, from my brothers and sisters all the way down to the grandchildren; it is even spreading to my in-laws. Enjoy this family-favorite.
I used pre-made frozen Pillsbury pie dough crust! thaw frozen dough 4 pie crusts and using 2 crusts rolled together thinly then line the bottom of a medium cookie sheet with the two thoroughly blended together shaped into about a 2 inch x 4 inch square block wrap tightly making sure I have one made for the top and one for the bottom of my apple slice! After pressing each crust (2) together place both separately wrapped in cellophane blocks of pastry into the fridge for 1/2 to 1 hour. then roll to 1.8th inch thick place in 8-9 inch W x 13.5-14 inch cookie sheet ! pour in filling of any kind and top with last pastry crust and bake at 425 degree pre-heated oven for 20 minutes to ensure bottom of crust does not get soggy! Turn down oven to 350 degrees and bake until lovely, bubbly and light golden !
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I've seen an almost identical recipe on another site, but it included a glaze (confectioner's sugar, vanilla extract and milk or lt. cream) to be spread over the top while it's still hot. I thought this crust was very bland; I prefer a buttery crust. The filling is also bland even though I added more ground cinnamon and also ground nutmeg. I won't be making this again, sorry.
Read MoreI used pre-made frozen Pillsbury pie dough crust! thaw frozen dough 4 pie crusts and using 2 crusts rolled together thinly then line the bottom of a medium cookie sheet with the two thoroughly blended together shaped into about a 2 inch x 4 inch square block wrap tightly making sure I have one made for the top and one for the bottom of my apple slice! After pressing each crust (2) together place both separately wrapped in cellophane blocks of pastry into the fridge for 1/2 to 1 hour. then roll to 1.8th inch thick place in 8-9 inch W x 13.5-14 inch cookie sheet ! pour in filling of any kind and top with last pastry crust and bake at 425 degree pre-heated oven for 20 minutes to ensure bottom of crust does not get soggy! Turn down oven to 350 degrees and bake until lovely, bubbly and light golden !
I've seen an almost identical recipe on another site, but it included a glaze (confectioner's sugar, vanilla extract and milk or lt. cream) to be spread over the top while it's still hot. I thought this crust was very bland; I prefer a buttery crust. The filling is also bland even though I added more ground cinnamon and also ground nutmeg. I won't be making this again, sorry.
Add a thin layer of corn flakes on top of bottom crust. It absorbs the liquid and saves the bottom crust from getting soft and mushy.
Reminded me of my grandmother's apples slices. I made a few changes based on my recollection of her rendition. I added the zest of one lemon and cut the water in half and made up the difference with extra lemon juice. I also dotted the upper crust with little pieces of softened butter (about two Tbsp) and sprinkled it with about two Tbsp of superfine sugar. Next time I'll increase the recipe by one and a half times as I thought the ingredients were a bit sparse for a 9x13 pan. Grandma's were thicker as I recall. Great recipe, thanks for taking me back to my childhood!
I had to make more crust, it was to thin, so I made the recipe for crust 1 and half. But it was very good other then that
Yummy! Tastes just like my Mama made While we were kids. Thank you.
It's my Mom's recipe, so of course I love it. Makes enough to serve a group and have leftovers. So, so, good.
The apple squares were good but if I make again I will egg wash the top crust and add sugar & cinnamon.
I was looking for this! Loved it as a kid, now I have to make it myself with out my mothers recipe. Made my own glaze for topping.
Made this per the directions and it turned out great! Dessert at a potluck. crumbs to take home along with many compliments....
I have been looking for this! All that is missing is the homemade icing. Also good with peach and blueberry!
I would let the apples sit for a few minutes to bring out the juice of the apples. I also changed the recipe to accommodate 18 servings so that it would fit in a jelly roll pan.
We weren't impressed, but it was still a nice treat. I might make it again sometime since I have improved as a cook since then.
Ate this still warm, my husband who loves apple pie said it was orgasmic! Best thing he had eaten and heis not a dessert person. Will make this again and again,super easy too!
I just pulled these out of the oven a few minutes ago. Holy cow, fantastic. I followed the recipe but used leaf lard. Probably the best crust I've ever made. I can't wait to make these again with raspberries or figs. My wife said there most likely wouldn't be any left by morning. lol
