Apple Pie Squares

Apple Pie is an American classic and Slab apple pie has all the great flavors with more crust!  Who doesn’t love more crust? 
 
 
Slab apple pie or apple pie squares are great for serving a crowd, taking on picnics, or packing into a school lunch.
 
 
 
 
 
I just want you all to remember if you pick great friends then your life will be awesome! I have always been blessed with the best friends.
 
 
Exhibit A, my friend Kathryn is the FACS teacher at the high school, so my clothes always fit and I get the best recipes from her! This is the best pie crust ever. She doesn’t like a lot of pie filling and neither do I.
 
 
These little squares are so addicting you pretty much could eat the entire pan on your own. Don’t believe me, try them yourself!
 
 
 

Ingredients

 
Crust:
3 cups of flour spooned
1 1/2 cup All Vegetable Crisco
1 teaspoon salt
1/2 cup water
 
Filling:
4 Granny Smith Apples, peeled, cored and sliced
1 cup of sugar
1 tablespoon cinnamon
2 tablespoons flour
 
Icing:
1 1/2 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons whipping cream
 
 
 
 

Directions

 
 
1. Spoon 3 cups of flour and place in a large bowl. I did not know that spooning flour could make such a difference but it does. Kathryn told me when you scoop and pack it, it will give you a quarter cup more flour. So make sure you spoon the flour into your measuring cup.
 
2. With the air bubbles that can get into Crisco when putting it into a measuring cup. To make sure you get exact of 1 1/2 cups of Crisco, you should measure the Crisco by filling up a measuring cup with a cup and half of water. Then you push Crisco in the water to the bottom of the cup until the water level reaches 3 cups. This way you will have an exact measurement. EMPTY THE WATER OFF INTO THE SINK, and then put the Crisco into the bowl with the flour.
 
 
 

 

 

3. Then, using a pastry cutter, mix the flour and Crisco together, until it looks like the picture on the right. I think Kathryn called it pea-sized or something. I always thought that the pastry was for mashing potatoes. Silly me.
 
 
 
 

 

4. Spoon the other 1/2 cup of flour and mix it with a 1/2 cup of water and the tablespoon of salt creating a paste. Then mix the paste in with the Crisco/flour mixture in the bowl, first using the spatula and then eventually using your hands. Then split the dough into equal halves. But if you didn’t do perfectly pick the mound that is biggest for the bottom.
 
 
 

 

 

5. Roll out the first section of dough to be the size of the pan. We rolled it out on a pastry cloth dusted with flour and a cloth over the rolling pin also dusted with flour. Remember, if you have holes you can patch them later it’s on the bottom and no one will ever know or be able to tell.
 
 
 
 
 
 
6. Layer the apples on a single layer on the jelly roll pan. Mix together the sugar, cinnamon, and flour and then dump it on top of the apples. Preheat the oven to 400 degrees.

 

 
 
 
7. Roll out the remaining dough to cover the top of the apples. Pinch the top and bottom layer together and cut slits with scissors. Bake for 40 minutes or until golden brown.

 

 
 
 
 
 
8. While baking, mix together the ingredients for the icing. Whisk until smooth. When the pie comes out of the oven drizzle the icing on the pie while it is still hot!
 
 
 
 

 
 
 
 
 
 
 
 
 
 
9. Cut into 1 inch by 2-inch squares and serve cool! These are honestly so good and sooooo addicting, we had to give some awash so that we would stop eating them!! Enjoy and Thanks Kathryn for the awesome recipe!!!!!

 

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