Old-Fashioned Apple Pie Squares

kmi973

Ingredients

Crust & Filling
1 package (15 ounces) refrigerated pie crusts (2 crusts)
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 medium Granny Smith apples (about 2 1/2 pounds)
1 egg, lightly beaten
Glaze
1 cup powdered sugar
5-6 teaspoons milk
Directions
Preheat oven to 400°F. For crust and filling, let pie crusts stand at room temperature 15 minutes. Combine granulated sugar, cinnamon and salt in Flour/Sugar Shaker; set aside. Lightly flour flat side of Large Grooved Cutting Board; roll one pie crust to a 16 x 11-inch rectangle using lightly floured Baker’s Roller®. Fold crust in half, then in quarters. Place crust in Large Bar Pan; unfold and fit loosely into bottom of pan. Peel, core and slice apples using Apple Peeler/Corer/Slicer to make about 8 cups slices. Cut slices crosswise in half; layer apples in even rows over crust in pan. Sprinkle sugar mixture over apples. Roll remaining crust into a 16 x 11-inch rectangle; fold in half, then in quarters. Gently unfold crust over apples. (Do not seal edges.) Using V-Shaped Cutter, cut several slits in top crust; brush with egg using Chef’s Silicone Basting Brush. Bake 30-35 minutes or until apples are tender and crust is deep golden brown. For glaze, mix powdered sugar and milk until smooth; drizzle over warm pastry using V-Shaped Cutter. Cut into squares. Serve warm or at room temperature using Mini-Serving Spatula.
Yield: 18 squares

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