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Danish Apple Bars

These Danish apple bars are wonderful treat for everyone.  The frosted apple pie bars are a favorite of mine; see for yourself.

Frosted Apple Pie Bars are my favorite and  they disappear fast.  #MissHomemade

Danish Apple Bars


Pastry (or your favorite pie crust doubled)
3 cups flour
1-1/2 tsp baking powder
1 tsp salt
1/2 cup butter
1 cup milk

Apple Filling
3 lbs apples - peeled, cored and sliced
1 cup white sugar
1 tsp cinnamon
2 TBS flour
1/2 cup butter

2-1/2 cups homemade powdered sugar
3 TBS milk
1/3 cup butter, at room temperature
1/2 tsp homemade pure vanilla extract

PREHEAT oven to 400 degrees.

In a large bowl, combine 3 cups flour, baking powder and salt. Cut in butter to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.

In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples.

Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork. Bake for 30 minutes. Cool 5 minutes before frosting.

To make the frosting
In a small bowl, combine powdered sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy.

Want to impress your friends and family even more?  Serve with homemade vanilla ice cream.


2-1/2 cup flour
2 TBS white sugar
1 cup vegetable shortening or lard
3/4 tsp salt
1 egg yolk
1 cup corn flakes
8 apples, pared and thinly sliced
1 cup white sugar
1 TBS cinnamon

PREHEAT oven to 375 degrees.

Combine flour, sugar, lard and salt for pie crust. Add enough milk to egg yolk to make 2/3 cup liquid. Add egg mixture to flour mixture, toss lightly until dough holds together.

Roll out half of the dough to fit a large cookie sheet or jelly roll pan. Sprinkle corn flakes over dough. Spread on a thin layer of apples. Cover with sugar and cinnamon; roll out remaining crust and fit on top. Make steam vents and bake 1 hour.

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