Thursday, March 25, 2010

Apple Pie Squares



4 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup shortening (Crisco)
4 egg yolks
2 Tbls. lemon juice
½ cup water


7 cups finely chopped apples
2 tsp. cinnamon
2 cups granulated sugar
4 Tbls. all-purpose flour


1 cup sifted powdered sugar
1 Tbls. milk
1 Tbls. lemon juice

Preheat oven to 375. Chop apples in food processor or by hand. Add remaining filling ingredients and set aside.

For crust, mix flour, salt and baking powder together. Cut in shortening as for piecrust. Add slightly beaten egg yolks, lemon juice and water to form dough. Handle just enough to incorporate all ingredients well. Divide dough in half. Roll one half to fit a 10x15" jellyroll pan, making sure dough goes up the sides to the top edge of pan to hold filling. Trim excess dough. Spread with apple filling. Roll out second half of dough to fit over top. Trim excess dough. Prick top crust at intervals to vent steam.

Bake for 50-60 min. until nicely browned. Cool on rack and ice while still slightly warm - icing will shine.

NOTE: It is correct that the lemon juice is in the crust and icing but not in the filling. Check out picture on the back cover of the current TOH issue.

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