Apple Pie Squares

I love fall baking.  I love the smell of fresh apples, cinnamon, pumpkin and so many other fragrances that represent fall’s arrival.  Fall and winter baking reminds me of comfort foods like soups and stews and pumpkin pie!  Here is a really good apple pie recipe, except this pie is not baked in a pie plate, it’s baked like a pie except you cut it in squares instead of the traditional pie shape.  This recipe is baked in  a 16 x 11-inch baking sheet with 1-inch sides.  This is a great pie to take for family gatherings, church gatherings or just to keep at home for yourself!  You won’t be disappointed in this recipe! 

Happy Apple Pie Baking!







 1 and 1/2 cups sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

8 cups sliced, peeled cooking apples (7 large)-  (I use Granny Smith)

4 cups all-purpose flour

1 and 1/2 cups shortening (I use Crisco)

2 beaten eggs

6 Tablespoons water (ice cold)

1/4 cup lemon juice

2 Tablespoons butter or margarine

Powdered Sugar Icing (see recipe below)




1. In a very large bowl, combine sugar, cinnamon and nutmeg.  Add apple slices and toss to coat and set aside.

2. In another very large bowl, mix the flour and 1 and 1/2 teaspoons salt.  With a pastry blender, cut in the shortening until pieces are the size of small peas.  In a small bowl, combine eggs, water and lemon juice.  Add to flour mixture; mix until moistened.  Divide dough in half.

3. On a lightly floured surface, roll half of the dough into a 16 x 11 inch rectangle.  Ease pastry into a 15 x 10 x 1-inch baking pan (should be a 1/2-inch pastry border around pan).

4. Drain apple mixture if necessary.  Arrange apple mixture evenly over the pastry in the pan.  Dot with butter.  Roll out the remaining dough to a 15 x 1/2 x 10/1/2 inch rectangle.  Fir pastry over apple mixture.  Seal and crimp pastry edges together.  Cut several slits in top of pastry.

5. To prevent over-browning, cover edge of pastry with foil.  Bake in a 375 F oven for 25 to 30 minutes.  Remove foil.  Bake for 15 to 20 minutes more or until golden.  Drizzle icing over hot pastry.  Cool and serve.  Cut pastry into squares. Makes 12 to 16 squares.


Powdered Sugar Icing:

1 cup sifted powdered sugar and 2 Tablespoons milk.  Combine until smooth.  If too thin and a little more powdered sugar.  If too thick, add a little more milk.  Drizzle over hot pastry.




Recipe from Midwest Living (


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s