Harvest Cinnamon Apple Squares

By mitzzy

This recipe is one of those easy pleasers and perfect in fall. It impresses everyone and stays fresh-looking and tasting for days. I make it with apples and cranberries as well as sometimes, adding a few raisins to the apple filling.

Ingredients

• Pastry
• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter
• 1/4 cup half-and-half
• 1/4 cup ice water
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon salt
• 1 tablespoon sugar
• Filling
• 6-8 cups unpeeled shredded apples (i.e. Golden Delicious)
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch

Preparation

Step 1

Confectioners sugar for dusting

(*) You may also use prepared pie pastry for a double crust 9 inch pie.

Lightly grease a 9 by 13 inch rectangular pan. If you have one with a removable bottom, this is easier for cutting and serving the squares.

For the Pastry, place the flour in a large mixer bowl or food processor. Cut or rub the butter with the flour until you have a somewhat even mixture of flour covered fat resembling a coarse meal. Make a well in the center and add half-and-half and most of the water and the vanilla extract. Stir with a fork or fingers to dissolve salt and sugar. Stir dough lightly with a fork to combine dry and liquid ingredients. Use hands when dough gets too hard to mix and combine to make a rough mass. If dough seems too dry, add remaining water or even a bit extra, as required. Knead very gently for a few seconds to smooth out dough. Pat into a flattened disc and wrap well in plastic. Chill at least one hour (or overnight) before using.

Meanwhile, shred the apples on a hand grater to make about 6-8 cups of shredded apples. You will require enough to nicely fill the pan (not overflowing). Toss apples with sugar, lemon juice, cinnamon, flour and corn starch.

Preheat oven to 400 F.

Remove dough from refrigerator and divide in half. Wrap one of the portions and place in freezer. Roll remaining pastry to fit pan bottom and sides - or press pastry, with fingertips, as evenly as possible over bottom of pan (sometimes you can just arrange patches of dough and press to seal any gaps - it is not important to be perfect for bottom layer). Arrange shredded apple filling evenly over bottom pastry.

Remove reserved dough from freezer. Using a metal hand grater, shred dough as you would cheese. If dough is too cold to work with, allow it to warm 10-15 minutes. Arrange shredded dough over apples.

Bake 15 minutes at 400 F. Reduce heat to 375 F. and bake, until apple juices begin to come through top and side surface and dough on top is lightly browned (20-25 minutes). Remove from oven and allow to cool well.

Before serving, dust with a generous shower of confectioner's sugar.

About 20 squares