These Apple Pie Squares are so simple to make and incredibly delicious. A quick and easy variation of traditional apple pie.
While your reading this, I am hopefully basking in the sun on the beaches of San Juan Puerto Rico (the weather forecast wasn’t looking to promising before we left). We took our boys for what will probably be our last big family vacation while our boys are all still at home with us. I’ll try not to have too much fun.
With Thanksgiving just a week away, I thought these Apple Pie Squares would be the perfect dessert to share with you today.
Absolutely delicious on their own, or top them off with a scoop of vanilla ice cream and even a little drizzle of caramel sauce and you’ve got a pretty fabulous, uncomplicated dessert!Print
Bake this on a lower oven rack so the bottom crust will brown and crisp up better.
- 1 box store bought pie crust (, room temperature)
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 6 medium size Granny Smith applies (, peeled and sliced)
- 1 egg (, beaten)
- 1 cup powdered sugar
- 5 to 6 tablespoons milk
- Preheat oven to 400 degrees.
- Line a large cookie sheet with foil and lightly spray.
- Mix the sugar and cinnamon together in a small bowl and set aside.
- Roll one pie crust into a rectangle (about 15 x 10). Carefully fold in half and then in quarters and transfer to the prepared cookie sheet and unfold.
- Layer apples in rows over the crust and sprinkle with the sugar cinnamon mixture.
- Roll second pie crust into a rectangle (about 15×10); fold in half, then in quarters. Gently unfold crust over apples, DO NOT seal the edges.
- Cut several slits in the top crust, brush with beaten egg.
- Bake 35-40 minutes or until a deep golden brown. Let cool about 6-8 minutes then drizzle with glaze.
- Make glaze by mixing powdered sugar and milk together until smooth. Drizzle over warm pasty.