Reviewed: Mar. 4, 2012

I have made this recipe for 30 years and always gets rave reviews. My son requested this every year for his birthday. It was not his birthday unless he got his apple bars. It is a great fall treat. I like to put on a caramel frosting on this but the powdered sugar frosting if fine also.

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COOK471

Cooking Level: Expert

Reviewed: Dec. 22, 2011

I thought this was good, but nothing like the other reviews made it out to be.

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1 user found this review helpful

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Traci

Home Town: Phoenix, Arizona, USA

Reviewed: Dec. 12, 2011

I made this yesterday using pears instead of apples. It is wonderful. I accidentally reduced the sugar to 1/2 cup, but it was still great. Definitely will be one my regular favorites list!

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AllieJ

Cooking Level: Professional

Reviewed: Oct. 28, 2011

Really yummy! Used a mixture of apples which made it even better, they boiled down well when they cooked. Icing kinda blobbed together, next time will make it a bit thicker.

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englishrunner

Reviewed: Apr. 29, 2011

One complaint: There needs to be more dough crust. After I divided the dough and rolled it out, I didn't have enough to comfortably fill the bottom crust or top. The top ended up spotty. Also, I wish I had seen in the directions before hand that egg white is needed, because once I got the egg yolk prepared I threw the egg white out because it wasn't listed in the ingredient list. Had to crack another egg (no big deal, but still). Other than my complaining, the desert was wonderful!! Keeper!

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Annie

Reviewed: Mar. 3, 2011

Tastes exactly like my Finnish aunt would make me every christmas! I doubled the frosting because I love a lot of frosting with thee bars.

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cookiemom

Reviewed: Dec. 29, 2010

This is a great recipe. I did as others suggested and used milk instead of water and measured the yolk and milk to equal 2/3 cup. But it's very important to chill the dough for about 30 minutes before trying to roll it out. Chilling pastry dough makes all the difference when trying to work with it. I chilled it and had no problems rolling it out on a lightly floured surface. I would also recommend using just a bit more than half for the bottom crust, since it needs to cover the side of the pan.

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Magique

Cooking Level: Expert

Home Town: Great Bend, Kansas, USA

Living In: Prairie Village, Kansas, USA

Reviewed: Dec. 27, 2010

This is incredible. I used milk instead of water and skipped the corn flakes. I might use them next time to see if it makes a difference. I think they are there to absorb some of the liquid from the apples cooking down. Therefore, I added some flour to try to accomplish that. You can substitute 1 teaspoon of vanilla extract for the almond extract if you'd like. The crust is amazing! It tastes like heaven.

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LatinaCook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Dec. 14, 2010

These are awesome. The only thing I changed was to sub vanilla extract with almond and I only used 6 large apples. They are so pretty too.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 15, 2010

I went to Door County last weekend and got half a bushel of honeycrisp apples. I love them and I wanted some recipes to use them in. This recipe was so good! I did notice that you only put in as much of the egg/water mixture that you need to make a workable dough and the rest is used later to brush on top. As another viewer mentioned, I used a silicone mat to roll the dough out on. That made putting the dough in the pan much easier. I doubled the icing for on top because I didn't think there was quite enough. Excellent recipe!

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