Recipe by CHERYL C
"Easy and delicious. Great for a party or just as a snack. A wonderful way to use apples."
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2 1/2 cups
crushed cornflakes cereal
thinly sliced apples
1 1/2 teaspoons
1 1/2 teaspoons
This is an excellent recipe that my mother has been making for years - my own recommendations: use ONLY Granny Smith apples, for low juice and perfect baking results; use only 4-5 apples, rather than the 8 suggested here, enough for a single, dense layer; and you don't have to use corn flakes for the base, you can use any flaked cereal, or even crisped rice cereal works great. I made this last night for some dinner guests, and they RAVED about it.
This looked and smelled wonderful. The crust was very very nice, both in flavor and texture, but the filling was dry. I used gala apples, sliced thin as directed. Perhaps thicker wedges would have held the moisture better. This was my only complaint. The flavor was nice.
I made these for my husband who loves apples and they were a big hit. Great for dessert or with morning coffee.
Note: The recipe should read 1 1/2 tablespoons (not teaspoons)milk for the glaze.
I used four good sized granny smith apples = 8 cups. I mixed ingredients and apples together in a bowl to evenly coat them. Great recipe, unlike other reviews, mine held up well for a few days.
Delicious! Just like apple pie! But that means this recipe is definitely not "traveler friendly". Much too much ooey gooey sticky streuselness to be a good item for packing. But that's ok; just eat them warm right out of the pan!
These are delicious! I am not sure what role the cornflakes play, I could not taste them and there was not a texture difference in the bottom crust... As for the sogginess-after-two-days issue, I reheated them for 15 minutes at 250 degrees, then upped the temp to 350 for another 10 minutes or so and the crust "freshened up". They were a hit with our Bible Study Small Group.
I also liked the way the glaze hardened in the oven after the second heating, so I might add it 1/2way thru next time. (If serving it to a crowd) Thanks!
Excellent stuff! I've always used green apples and frosted flakes, but otherwise the recipe goes unchanged. I do roll the dough out to fit a (sided) cookie sheet - makes more. A must on my christmas trays and happy indulgence any other time of the year. The only complaint (and it's not much of one considering they're gone within two days) but they don't have a good shelf life...only two days without becoming soggy.
Yummy, yummy! This is really easy and fun to make! The crust is a breeze if you've got a pastry blender - and if you don't, use a fork. The only thing I would add to this is a couple pats of butter over the apples before adding the top crust, but that's just because I love butter. It doesn't "need" it - it's great just the way it is!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pie Bars
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 99
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