Reviewed: Nov. 15, 2008

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.

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Bret

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Centerville, Utah, USA

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Reviewed: Nov. 27, 2007

Absolutely delicious! I used 4 Granny Smith and 4 Braeburn apples and increased the sugar in the filling to 1 cup. Baked in a cookie sheet cake pan (a little larger than a 9X13 cake pan). This is a wonderful recipe.

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DCCTJM

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Reviewed: Jul. 26, 2007

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.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Oct. 15, 2006

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!

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Aug. 20, 2006

I really enjoyed making AND eating these. Very tasty. I used gala apples.

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MrsHfromNJ

Cooking Level: Intermediate

Home Town: Vernon, New Jersey, USA

Living In: Netcong, New Jersey, USA

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Reviewed: May 10, 2006

This was a great treat! My husband thought they tasted like the little individual Hostess apple pies. Seriously addicting!

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GR8DNE42

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Reviewed: Oct. 24, 2005

i made this for my niece's baptism. everyone liked them. they are good, but i thought they were a bit time consuming.

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Nickie P

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Reviewed: Jul. 31, 2005

Wonderful recipe and so easy to make. The only trouble is I can't leave them alone. Next time I might try adding golden raisins.

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ALAMEDAKID

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Reviewed: Jul. 29, 2005

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.

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GLOCK08

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2005

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.

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ALTAROSE

Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 14, 2005

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.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jul. 7, 2005

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!

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mrsjones55

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 4, 2005

This tastes just like apple pie! The crust is flaky and moist, and the sweetness is just right. I added a teaspoon of vanilla into the crust just to bring out the flavor more. This recipe is a definite keeper.

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PBJSANDWITCH

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Reviewed: Jul. 8, 2003

I made this for our 4th of July party. Defiately an "All American" dessert. My family requested last night that I bake it again. They didn't have to twist my arm too hard. It's actually a very easy recipe, and I love how flaky the crust turns out. Crusts can be a tricky think to accomplish. It was definately a nice twist to the Apple Pie. Much easier to serve too. I can see that this has definately become a family favorite.

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shelley peters

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Reviewed: Jul. 17, 2002

Thout this was a easy (with an apple peeler/slicer) apple pie. Like the sweetness, good crust. Much better right out of the oven with a scoop of icecream. Too soggy the next day. Glaze works with skim milk as well.

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IRISHAMC

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Reviewed: Jul. 9, 2002

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!

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JLDC

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Reviewed: Oct. 3, 2000

This was great, I thought the dough could be alittle sweeter and the next time I make this I think I will use brown sugar to coat the apples. I will definently make this again!

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CAUTIONRED

Cooking Level: Beginning

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Reviewed: Jun. 23, 2000

nice flavor

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LYNN U

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Apple Pie Bars

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