Apple Pie Squares

Title:
Apple Pie Squares

Yield:
24 Servings

Categories:
Bars,
Squares




Ingredients:





 2 1/2 c  All-purpose flour


     1 ts Salt


     1 c  Shortening


     1    Egg yolk; beaten


          MIlk


     1 c  Crushed dry cereal; (such as


          -cornflakes)


    10    Apples; peeled, cored, slice


   3/4 c  Granulated sugar


     1 ts Ground cinnamon


   1/2 ts Vanilla


          Powdered sugar; optional


     1    Recipe Powdered Sugar Icing:


          -(below); optional


     1 c  Sifted powdered sugar


   1/4 ts Vanilla


          Milk or orange juice






 1. In medium mixing bowl, stir together flour and salt. With a pastry


 blender, cut in shortening until pieces are size of small peas. Combine egg


 yolk and enough milk to equal 1/3 cup; sprinkle 1 tbsp at a time over flour


 mixture tossing until evenly moistened.


 


 2. On a lightly floured surface roll half the dough into a rectangle the


 size to fit in the bottom of a 15 x 10 x 1- inch pan. Place dough in the


 ungreased pan. Spread crushed cereal over dough in pan. In a large mixing


 bowl combine apples, sugar, cinnamon and vanilla; spread atop crushed


 cereal. Roll out remaining dough and place it on top of filling. Seal


 edges. Prick the top layer of dough.


 


 3. Bake in a 375 degrees F oven about 1 hour or until golden. Cool in pan


 on a wire rack. Sprinkle with sifted powdered sugar or frost with Powdered


 Sugar Icing. Cut into squares. Store in airtight container in the


 refrigerator for up to 3 days.


 


 Shortcut: Prepare apple squares as directed, except substitute two 21 ounce


 cans apple pie filling for the apples, sugar, cinnamon and vanilla mixture.


 Bake in the 375 degrees F oven for 35 to 40 minutes or until golden.


 


 To Make Ahead: Prepare the squares as directed, except line the 15 x 10 x


 1- inch pan with foil, extending the foil over the edges of pan. Continue


 as directed; bake and cool completely. Do not sprinkle with powdered sugar


 or frost. Using the edges of foil, lift the uncut bars out of the pan. Cut


 rectangle in half crosswise. Place each portion in a freezer container and


 freeze for up to 1 month. Before serving, thaw for 1 hour. Top as directed


 and cut into squares.


 


 Powdered Sugar Icing:


 


 1. In a small mixing bowl, combine powdered sugar and vanilla. Stir in 1


 tbsp milk or ornage juice. Stir in additional milk or ornage juice, 1 tsp


 at a time, until icing is smooth and easy to drizzle.


 


 2. Drizzle icing over cake, bread or cookies. Let stand for 2 hours before


 slicing. Makes about 1/2 cup, enough to ice one 10-inch tube cake


 


 Source: Better Homes and Gardens Complete Book of Baking p. 193 Meredith


 Corporation Des Moines, IA 1995 ISBN 0-696-20040-6


 


 Recipe by: Better Homes and Gardens Complete Book of Baking  p. 193


 


 Posted to JEWISH-FOOD digest by Linda Shapiro 
on May 7,


 1998