Apple Pie Squares

To make the pastry crust, add flour, shortening and 5 tablespoons of water to a food processor with a steel blade. Pulse the mixture until it forms pea-sized crumbs. Add the last 3 to 4 tablespoons of cold water, one at a time, until it forms a loose dough ball.

Turn onto a piece of plastic wrap. Divide in half and shape into a rectangular log. Wrap tightly with plastic wrap and put in the freezer for 30 minutes.

Using a handy apple peeler, corer, slicer thing (technical term!), thinly slice about 9 apples. Toss the apples in a large bowl with sugar, flour, cinnamon and nutmeg.

Prepare your space to roll out the crust. Roll one log into a rectangle 18 x 13 inches long and put into a jelly roll pan (15.5 x 10.5 x 1). Evenly spread the sliced apples into the pan with the bottom crust.

Roll out the remaining half of crust into a 17 x 2-inch rectangle and place over the apples. Seal the top and bottom crust using whatever method you desire. I just trim them to about 1/2-inch overhang and roll the edges, gently pressing together to seal. Cut small slits randomly over the top of the crust, brush with melted butter and sprinkle with sugar (I use turbinado sugar).

Bake in 425 degree oven for 35 to 40 minutes. Cool for about 10 minutes and while still warm, drizzle with frosting made of powdered sugar and milk. Gently spread with an offset spreader.

Cut into squares and serve warm.

Note: I make this for Thanksgiving at my in-laws. I roll out the scraps of crust, and using a small apple cookie cutter (no bigger than an inch), I cut 15 apples. Before brushing with butter, I place the apples on top of the crust 5 across and 3 high, so that there is one apple on the center of each piece when cut. When I do that, I let it cool after baking and drizzle (not spread) the frosting on when cool, using a bag with the tip cut off. It’s a nice presentation.