For a cookie sheet or jellyroll pan, this is sufficient. Use ten cups of peeled and sliced apples. If you’d like, drizzle with a confectioners’ glaze.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 1 – 10×15 inch jellyroll pan |
Ingredients
- 2 teaspoons salt
- 4 cups all-purpose flour
- 1 ⅓ cups shortening
- 2 egg yolks, beaten
- ½ cup milk
- 10 apples – peeled, cored and sliced
- 2 tablespoons all-purpose flour
- 3 cups white sugar
- 1 tablespoon ground cinnamon
- 1 egg white
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jellyroll pan or cookie sheet.
- In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.
- Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.
- Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 240 mg |
| Sugars | 38 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I mixed the apples in the sauce mix and it was amazing.
It was scrumptious- used all different kinds of apples, so used less sugar. Everyone enjoyed it, yes more pastry is good!
I had to make this for 2 apples as that was all I had and they had to be used up. Reduced everything successfully and it actually turned out really good, albeit very small as I had to use a small rectangular Pyrex dish. I don’t like to hand peel and clean out apples, let alone slice them thinly, but I hate wasting food more. If an appropriate occasion arose I would make it again, but there is an apple bread recipe on this site that I have used several times.
I thought this recipe was very dry
I am making this in an 12 x 18 pan. So, I’ll make the crust recipe 1 & 1/2 times. I like to have enough, even if I don’t use it all. I will still cut down on the sugar. Can’t wait to see if it tastes like my mom’s. Now my sister gave me a recipe with only 1 and a 1/2 cups of sugar. I’ll try that. She even adds 2T. lemon. juice. The rest is close to the same.
These bars a really good…I got the recipe over 30 years ago from a friend. My recipe though only has 1 1/4 c. Sugar and a few drops of fresh lemon juice on the apple slices. Instead of flour sprinkled over apples, mine has 1 1/2 c. Corn flakes or rice crispies, then the top crust over that. While it’s still hot drizzle with frosting made from 1 c. Icing sugar and enough vanilla and water to make a nice drizzle. Very yummy!
This was my first time to make this and I loved it. I cut the sugar to 2 cups, based on the reviews I read and I used 1 cup brown sugar and 1 cup white, giving this desert nice caramel flavour. I also cut the cinnamon to 2 tsp, and found that to very nice too. I did not ice mine it was very delicious!!
After I served this classic dish,my son proclaimed me best cook ever! Thanks, for the excellent recipe.
Good concept, but way too sweet recipe. I cut it to two cups of sugar but it was still way too sweet. It’s all getting eaten but it’s way too sweet. WAY TOO SWEET! I’ve done the crust as is and it’s good. This time I did it with 1/2 and 1/2 whole wheat and apf…the 1/2 whole wheat turned out nice but not as light….but it was a bit more nutritious.
My Aunt Margaret has made this recipe for years. It is like apple pie, but the crust is less flaky. A confectioner’s sugar glaze is a perfect foli for this, even better if you add a bit of lemon juice to the glaze!
I had a problem rolling the dough to fit jelly roll pan but made it work. Being from the north we are familiar with apple slices unlike down here in FL. I will give it another try. The slices were wonderful, 1 piece left for husband.
Way too much sugar! I cut down the sugar to about 3/4 cup and it was plenty. Next time I will also make the dough 1/2 of the recipe at a time.
Very goo, brought to a meeting and they thought it was awesome
Really good. Although maybe a little too sweet if the apples used are sweet ones to begin with. Basically a flat apple pie, which is nice because you get more crust this way. (And the crust is always the best part of pie anyway, isn’t it?) 🙂