Dutch Apple Squares

This is one of my husband's favorite family recipes. It comes from his father's grandmother who was Dutch. A few years ago my inlaws came to Seattle for Thanksgiving break. It was unusually cold and we had some snow and ice on the ground. We all gathered in the kitchen to make apple squares. My husband was so happy to show me the 'secret' ingredient and how to roll the dough as thinly as possible. We spent cozy mornings all together with coffee, tea and squares. That Thanksgiving visit is one of my favorite Seattle memories.

Last year, in late summer, my husband's parents and his brother came out for another visit. The boys went backpacking for a couple days and came back with nalgenes full of fresh mountain blueberries. That time we made blueberry squares and they were even better than the apple ones. We spent cozy mornings all together with coffee, tea and squares. The squares became a new tradition for me and a delicious one it is.

 

Ingredients:

2 1/2 cups flour

1 cup sugar

1 cup crisco

1 egg

1 tsp cinnamon

1 tsp salt

1 cup corn flakes 

5 cups peeled, sliced apples (we use about 3-4 large Fuji apples)

about 1/2 cup milk

For icing:

powdered sugar

milk

vanilla

Combine flour and salt, cut in crisco. Beat egg yoke, save the white, and add enough milk to make 2/3 cup.

 Stir the egg and milk mixture into the flour mix to make dough.

Roll out half the dough as thinly as humanly possible into a 10x15 pan.

If it doesn't cover the bottom of the pan don't worry, noone will judge you...

Except for the dog... she might judge you.

Just fill in the empty spots with dough and press the pieces together to close the seams. Once the dough fills the bottom of the pan, its time for the 'secret' ingredient. Crumble up the corn flakes and sprinkle over the dough. The corn flakes absorb moisture from the apples to keep them from getting soggy.

Meanwhile, slice the apples as shown and cut slices into quarters.

 Mix in the sugar and cinnamon.

Put the apples in the pan without pouring in the juices.

Roll out the remaining dough and carefully fit over the top of the apples.

Pinch in the dough along the edges to join with the bottom dough. Cut some vent holes into the top crust. Beat the egg white until frothy and brush on top. Bake at 375F for 50min.

To make the icing put about 1 cup powdered sugar in a bowl. Add milk and vanilla to taste. If it's too runny, add more sugar. Drizzle over completely cooled squares.

Have them the following day for breakfast. They should cut up nicely into perfectly contained squares.