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Danish Pastry Apple Bars
SUBMITTED BY:
Nancy
PHOTO BY:
Valerie's Kitchen
"This recipe is excellent! I also use crust recipe for round fruit pies."
RECIPE RATING:
Read Reviews
(30)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
1/2 cup milk
10 apples - peeled, cored and thinly sliced
1/2 cup light brown sugar
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg white
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C.)
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
Bake in the preheated oven for 50 minutes, or until golden brown.
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REVIEWS
Reviewed on Oct. 23, 2003 by
queendiva1
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queendiva1
Oct. 23, 2003
This recipe was very good. My only suggestions are to increase the sugar if you are using Granny Smith apples. I always use those in baking b/c they don't get mushy but this recipe turned out quite tart. Also, moisten some waxed paper to stick to your counter then lightly flour it and roll out the dough. This way you can just lift the wax paper, turn it over and peel it off your crust instead of trying to get the crust off of your counter in one piece. I do recommend the lemon juice/powdered sugar glaze as another suggested, be sure to taste for sweetness before drizzling. I found this recipe is easily halved for a smaller pan.
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14 users found this review helpful
This recipe was very good. My only suggestions are to increase the sugar if you are using...
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Reviewed on Dec. 14, 2005 by
Julia K.
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Julia K.
Dec. 14, 2005
FANTASTIC Apple Pie recipe! No brown sugar? Use white sugar, and drizzle a little honey inbetween apple layers. White sugar or honey doesn't hinder the taste, and the honey adds a special flavor. Don't be scared to add a couple extra teaspoons of cinnamon, it only makes it better. The thickness of your apple slices determines the texture of the filling: extra-thin (1 cm) slices for soft filling (almost apple-saucey), and thin (3 cm) slices for chunky apple pie. The fact this pie was in a 9x13 and not in a round pan was PERFECT for my situation - Im in Europe right now, and wanted to share a traditional American recipe, but didnt have a round pan for it! This recipe was the solution, and was a fantastic treat at that. I've made it three times already! And the crust recipe is absolutely wonderful, I've used it for quiches as well. Because this recipe has top and bottom crust, you'll have to alter it a little: Just cut the amount of the ingredients for the dough in half, and there you have a bottom crust for a perfect homemade quiche. (Just say no to ready-made pie forms!) Recommended: 'Belle and Chron's Spinach and Mushroom Quiche ' Note for dough: Keep dough cold!! Easier to work with, and best on a cold marble counter top. Put the second half in the fridge when youre working with the first half. Use your fingers to cut in the shortening, it works the best. And don't stop before its finished, it needs about 3-5 minutes, until its really thoroughly cut in well.
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13 users found this review helpful
FANTASTIC Apple Pie recipe! No brown sugar? Use white sugar, and drizzle a little honey...
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Reviewed on Oct. 8, 2003 by LINNEA LAHLUM
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LINNEA LAHLUM
Oct. 8, 2003
This recipe is also called "Apple Slices". That is what my Danish grandmother called them. It's the egg yolk in the dough that makes it different from pie dough. We like this dough much better than pie crust. My mother brought it to every family gathering. When cool, drizzle with glaze made from confectioner's sugar and lemon juice. No water or milk! That also is authentic.
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12 users found this review helpful
This recipe is also called "Apple Slices". That is what my Danish grandmother called them....
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Reviewed on Oct. 8, 2003 by skram
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skram
Oct. 8, 2003
This recipe was a big hit with my family! The crust was to die for, it was so easy and quick to make. I used an apple peeler corer all in one to slice up the apples, this saved a lot of time. When the bars were still warm I poured a glaze on them that was powder sugar, butter, milk and a little vanilla extract.
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9 users found this review helpful
This recipe was a big hit with my family! The crust was to die for, it was so easy and quick...
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Reviewed on Sep. 26, 2006 by DEBBIEWI
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DEBBIEWI
Sep. 26, 2006
This is a great recipe. I've been making it for well over 25 years but haven't added the nutmeg, will do that now. The only things I do different is use margarine/butter in place of the shortening and take corn flakes, put them into a one cup measuring cup, crush them down with my hand until I have a cup, then sprinkle on the bottom crust before putting the apples (I use macintosh or cortland) on the crust. It catches and absorbs the apple juices and no one would ever guess the bars contain cornflakes.
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8 users found this review helpful
This is a great recipe. I've been making it for well over 25 years but haven't added the...
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Reviewed on Oct. 8, 2003 by LITTLESTEF
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LITTLESTEF
Oct. 8, 2003
Excellent recipe, easy to make and dough is easy to handle. I added one tablespoon corn starch to sugar mixture as a thickener. It was wonderful!
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5 users found this review helpful
Excellent recipe, easy to make and dough is easy to handle. I added one tablespoon corn...
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Reviewed on Apr. 6, 2003 by
Teri Yaki
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Teri Yaki
Apr. 6, 2003
I was always afraid of making an Apple Pie. No longer! This recipe was easy and everyone in my family raved. The crust alone is to die for, as it will go with any pie you like. This recipe is a keeper. Thanks Nancy!
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5 users found this review helpful
I was always afraid of making an Apple Pie. No longer! This recipe was easy and everyone in my...
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Reviewed on Jun. 9, 2007 by Micspicer
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Micspicer
Jun. 9, 2007
My family and I love this recipe and so did everyone who has had it. Other than the logistics of manuevering the dough into a 9x13 I found the dough itself to be easy to work with. What dough isn't a pain to get into any pan perfectly? I made sure that both layers of dough were over-lapping the pan and then I just pinched and tucked it under itself. Any excess I cut away, rolled out and used a leaf or apple shaped cookie cutter and laid them on top for decoration. The 9x13 size makes it easy for family functions because you only have on pie to carry versus 2-3 individual pies. We love and I make it frequently. I think I'll make it now.
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4 users found this review helpful
My family and I love this recipe and so did everyone who has had it. Other than the logistics...
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Reviewed on Jan. 13, 2005 by HELLOARCHIE
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HELLOARCHIE
Jan. 13, 2005
the dough was pretty hard to spread, and before cooked, it was stretched very thin, although it did poof up after being cooked. The top layer I had a hard time fitting. It wasn't too sweet, next time I would add more sugar, or get sweeter apples.
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4 users found this review helpful
the dough was pretty hard to spread, and before cooked, it was stretched very thin, although...
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Reviewed on Sep. 12, 2003 by Aunt Mikie
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Aunt Mikie
Sep. 12, 2003
Yummm! My picky eater asked for seconds! Used heavy cream in place of milk for pastry, rolled between plastic wrap for easy handling. Will sprinkle top crust with white sugar next time.10 apples? what size? Used 8 cups thinly sliced Washington Gravestines,fresh off the tree.
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4 users found this review helpful