What a great idea. Can you find the recipe?

We have a bake sale on Thursday and I'd love to make these

That sounds like a great idea, Elba.

What a great idea, Elba. I bet you could even do the same thing with a single crust pie - thinking pumpkin for the holidays where there are lots of people to feed but everyone's already stuffed from dinner and just want a small dessert. Would just have to make sure the filling wasn't too thin. Thanks, I'll be trying this technique for many type pies.

/tricia

My mother use to make apple pie "squares" or bars. My sister still makes apple pie squares when she is making them for a pot luck or family picnic.

They just used their standard apple pie recipe but used a square or rectangle pan.

Thanks for the reminder.

~Ann

Sounds good. I make most of my pies in squares, now, so I can cut them into small, square pieces. Everyone likes it. And there are inside pieces, which everyone loves.

Portion control is critical for my diet, it's much easier to control the portion with squares and rectangles. A half a pie slice kind of puts people off. A small rectangle of a favorite dessert always gets eaten.

I make my pizza in squares too, now.

I also wanted to add that the crusts were thin, just enough to support the filling, so you could really taste the fruit. Yes - great idea for pumpkin too! I like it that you could make several kinds and have a little taste of each without having 3 whole pieces of pie
Loves2cookfor6 - I can ask my son for the recipe when he gets home from school if you want that exact one. AnnT is right that you can use any standard pie recipe. You just want to make sure the fruit chunks are on the smaller side, and do use your thickener of choice so they aren't runny. Since he was selling them, we wrapped them individually with saran wrap, which kept them perfectly intact & looking good.

I have made these and they were wonderful. I believe this is my recipe: Taste of Home

Glazed Apple Pie Squares

These are a really 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

24 ServingsPrep: 1 hour Bake: 45 min. + cooling

Ingredients
2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1 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
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.
Divide dough in half. Roll one portion into a thin 15-in. x 10-in. rectangle. Transfer to the bottom of an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with cornflakes.
In a large bowl, combine the apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust.
Roll remaining dough into a thin 15-in. x 10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top.

Bake at 350ð for 45-50 minutes or until golden brown.

For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.
Yield: 2 dozen.

I have made dody40's recipe, substituting rice crispies for the cornflakes. The cereal just helps prevent the crust from getting soggy. I agree, it is an excellant recipe and always a huge hit at events!

My mom used to make those bars when I was a kid way back in the 60's. Recipe is almost identical. I haven't had them in eons, but I do recall liking them alot!

Danish Apple Bars

2-1/2 c flour
1 tsp salt
1 c shortening
1 egg , separated
Milk
1 c corn flakes
4 large cooking apples, peeled & sliced
1c sugar
1 tsp cinnamon

Blend thoroughly the four, salt and shortening. Combine egg yolk with enough milk to make 2/3 cup of liquid.
Add egg/milk to flour mixture. Mix until ingredients are just moistened. Divide dough in half, roll out one dough portion to 12x17 and place on jelly roll pan.
Sprinkle with corn flakes, top with apples. Combine sugar and cinnamon and sprinkle over apples.
Roll out remaining dough to 12 x 17 and place on top of apples. Beat egg white until stiff, brush over top of dough. Bake 1 hour at 400F

Glaze:
1 c powdered sugar
1 T water
ý tsp vanilla

Mix thoroughly and drizzle over cooled bars. Cut into squares and serve.

Linda

I think these recipes are a lot the same, mine also makes a half sheet pan full, think enough to pick up and eat like a bar, but you can also cut bigger slices and have them warm with ice cream.

"My" recipe came from Midwest Living Magazine:

Frosted Apple Pie Bars

3 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup lard or shortening
2 egg yolks
1/3 cup milk
5 cups peeled, sliced cooking apples
1 1/2 cups granulated sugar
1 cup crushed cornflakes
1/2 teaspoon ground cinnamon
1 egg white
1 1/2 cups sifted powdered sugar

1.For pastry, in a large mixing bowl, combine the flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in the lard until pieces resemble small peas.
2.In a medium mixing bowl, beat together the egg yolks and milk. Stir into the flour mixture until moistened; shape mixture into 2 balls. Cover and refrigerate for 1 hour.
3.For filling, in a large mixing bowl, combine apples, the 1-1/2 cups granulated sugar, the cornflakes, and cinnamon.
4.On a lightly floured surface, roll 1 ball of pastry to a 17x12-inch rectangle. Carefully transfer to a 15x10x1-inch baking pan, pressing pastry up the sides of the pan.
5.Spoon filling evenly over pastry. Roll the remaining pastry to a 15x10-inch rectangle. Place on top of filling. Brush with egg white.
6.Bake in a 350 degree F oven for 45 minutes. Cool completely in pan on wire rack.
7.In a medium mixing bowl, combine the powdered sugar and enough of the lemon juice to make a drizzling consistency. Drizzle over top. Cut into bars. Makes 32 bars.

Annie

loves2cook46 I'm on my way to work, so I don't have time to find the link, but my son said he read the recipe off the Taste of Home website. He said there were two. He was going to make the one Dody posted, but we didn't have the cereal so he made the other one. Any of these recipes sound very good!

Ok, I have a couple of questions. Are these freezable, and Do you bring the bottom crust up the sides of the pan? I bought apples for a pie on Sunday, but haven't made it yet. They sound really good! I was also thinking about doing this with DS's cheese cake recipe for Easter. would it work with a graham cracker crust? The cheese cake is supposed to be done in a water bath, but I usually put a pan of water on the shelf below, as i always end up with a soggy crust if I put the C cake IN the bath.

Tami

No, you don't bring the bottom crust up the sides of the pan. I'm no expert, but I guess you could freeze them since you can buy frozen apple pies from the grocery store. Technically you could do it with a graham cracker crust, but then I think you might need to plate them, as I'm not sure they would hold up as well, and there wouldn't be a top crust. Actually, now that I think about it, I have made cheesecake squares, and if it is a firm cheesecake, you could pick the squares up, but I would typically plate them & serve with a fork, unless I'm standing at the refrigerator lol.

Thanks Elba1. I guess I wasn't very clear in my post. For the cheese cake, it is a firm cheese cake. I was wondering about making it in a 9 x 13 instead of the springform. Not for finger food, tho. LOL about standing in front of the refrigerator, tho, sounds like something I would like to try!

Tami

Ok, so yes, cheesecake squares turn out fine.