- 7 cups granny smith apples, peeled, cored and diced
- 1 cup MUSSELMAN’S® Apple Butter
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 2 frozen pie crusts, thawed
- 1 egg white
- 2 Tablespoons sugar
- ½ teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
Preheat oven to 350°F. Grease a 9x13 pan with nonstick spray.
Place diced apples in a large mixing bowl. Add in apple butter, vanilla and brown sugar. Mix until apples are evenly coated.
Place one pie crust in the bottom of the pan. Slowly stretch it out so it covers the bottom. Cut some edges off if necessary. Add the apple pie filling on top of the crust and spread evenly.
Take the second crust and roll it out with a rolling pin. Try to make it the same size as the 9x13 pan. Place the second crust on top of the apple pie filling and tuck down the edges to cover all of the filling.
In a small bowl, whisk the egg white until foamy and brush over the top of the crust. Combine the sugar and cinnamon in another bowl and sprinkle evenly over the crust.
Bake for 50-60 minutes until the crust is golden brown. Remove from the oven and allow to cool for 1 hour.
Glaze Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. Drizzle glaze over the cooled pan, cut into bars and serve.
- Serve with vanilla ice cream on top.