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Easy Apple Pie Squares

Apple Pie Squares

Get ready to meet your new obsession: a flaky, buttery crust hugging tart-sweet Granny Smith apples, all drizzled in a silky vanilla icing.

 
 
 
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Apple Pie Squares

 
Your kitchen is about to get the coziest makeover ever. Imagine pulling a golden, lacy-edged pie from the oven—its cinnamon-spiced apple filling bubbling at the seams, the crust whisper-light and flecked with salt. This isn’t just any apple pie. It’s the kind of dessert that makes your taste buds throw a party and your guests ask for your number (or at least your recipe). 
We’re talking three cups of spooned flour blended with vegetable Crisco for a crust so tender it practically melts. Add four crisp Granny Smiths for that perfect tang, a whisper of cinnamon, and just enough sugar to bring out the fruit’s natural brightness. Then top it off with a lacy, hand-whisked icing that’s part sugar, part vanilla, part silky cream. The grand finale? Every slice arrives with a sweet kiss of glaze.
Whether you’re aiming to impress at a potluck, treat your sweetie, or simply indulge your inner dessert diva, this recipe has your back. It’s approachable enough for a weeknight splurge and show-stopping enough for festive gatherings. So, tie on your prettiest apron, cue up your favorite playlist, and let’s make magic—grain by buttery grain.
 
 
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!
 
 

Apple Pie Squares

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
 
 

Apple Pie Squares

 

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!!!!!
 

Apple Pie Squares

Calorie Count (Per Slice)

This pie is pure indulgence, but knowledge is power when you need it. Below is an approximate breakdown per 1/8th slice:

Component Calories
Crust 240 kcal
Apple filling 110 kcal
Icing 80 kcal
Total 430 kcal

Apple Pie Squares

Nutritional Facts (Approximate, Per Slice)

Nutrient Amount
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 250 mg
Total Carbohydrates 70 g
Dietary Fiber 3 g
Sugars 35 g
Protein 2 g
Vitamin C 5 mg
Calcium 20 mg
Iron 1 mg

Apple Pie Squares

Cooking Tips

  • Oil or flour your rolling pin and work surface lightly to keep dough from sticking without adding too much extra flour.
  • Keep your hands cool and quick when handling dough. If Crisco softens in your palms, pop the dough back in the fridge for 10 minutes.
  • For even baking, place your pie on the lower rack of the oven. The bottom heat crisps the crust base.
  • If green apples aren’t your jam, experiment with Honeycrisps or Braeburns—but Granny Smiths give the best tart-sweet contrast.
  • To test dough doneness, peek beneath the lattice: if the juices are thick and barely wobbling, you’re golden.

Apple Pie Squares

Recipe Variations

  • Caramel-Apple Swirl: Drizzle ½ cup of warm caramel sauce over the filling before adding the top crust for pockets of gooey bliss.
  • Maple Pecan Twist: Swap 2 tablespoons of sugar for pure maple syrup, and sprinkle chopped pecans atop the lattice before baking.
  • Berry-Apple Fusion: Mix in 1 cup fresh or frozen blueberries with the apples for color pop and bright flavor notes.
  • Almond Glaze Upgrade: Whisk ½ teaspoon almond extract into the icing for nutty aroma and taste.
  • Mini Hand Pies: Divide dough and filling into 6-inch rounds, seal into individual turnovers, and bake for 20–25 minutes—perfect for grab-and-go treats.

Apple Pie Squares

This Granny Smith swirl pie isn’t just dessert; it’s a statement. It says, “I can handle my butter and flour—bring on the tart apples and sass!” The lattice top is your canvas for creative expression, and the icing drizzle is your signature flourish. Friends will rave about the buttery crust and tangy, cinnamon-kissed filling, but they’ll remember the laughter you shared slicing into it.

Don’t underestimate the power of chilling your dough and letting that pie rest before icing. Trust me—the wait is part of the magic. Each step, from cutting in Crisco to whisking up the glaze, builds layers of flavor and texture that make every forkful an event. And isn’t that what cooking is all about?

Apple Pie Squares

So there you have it: your ticket to pie royalty. A flaky, tender crust; a bursting-with-flavor Granny Smith filling; and an icing so smooth it’s practically velvet. This recipe transforms humble pantry staples into a dessert experience you’ll crave again and again.

Next time you need to bring the comfort or impress your crowd, whip out this pie. Serve it warm, slice it generous, and watch the smiles blossom. You’ve just earned major dessert karma points—own it. Now go make some flaky, apple-sweet memories. You’ve got this. Tag us on Instagram or leave us a comment below! We love hearing from you! 
Happy baking, you fabulous pie queen!

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