Apple Pie Squares

This recipe was submitted by J. Horvath 

• 2 cups stirred but not sifted all purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 2 tablespoons butter
• 1 egg yolk
• 1/4 cup cold water

Method

In mixing bowl add salt to flour and cut in shortening and butter with pastry blender until size of peas. Mix egg yolk with water. Drizzle over flour mixture mixing it in with fork until all liquid is just blended in. Turn out on floured board. Press into ball. Divide into 2 portions. Roll out one to 1/8 inch thickness. Line bottom and sides (to height of 1/2 inch) of 8 by 12 inch shallow pan.
Apple Filling

• 2 cups pared, cored, chopped Spy apples
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 2 heaping tablespoons cornstarch
• 1/4 teaspoon nutmeg
• 1 cup boiling water

Put chopped apples (roughly the size of raisins) in saucepan and at once sprinkle the lemon juice over them to prevent browning. Mix together dry sugar, cornstarch and nutmeg. Add to apples, mix well , then add boiling water and cook stirring until thickened. Remove from heat and cool. Spread evenly in pastry lined pan. Roll out remaining half of pastry, prick at intervals with fork, fold over to make it easy for you to pick up and transfer to half cover apple filling. Unfold to cover other half. Now gently press edges of dough together to seal as well as possible. Slightly beat leftover egg white and brush top of pastry gently with it. Sprinkle the top of pastry gently with it. Now sprinkle top allover with about 2 tablespoons white sugar. Bake at 425°F having pan on bottom rack of oven for first 10 minutes to quickly bake bottom crust, then raise to center rack to finish baking about 20 minutes or until top is well browned.