Cinnamon Apple Squares are a delicious way to celebrate fall. With a hint of cinnamon, apple slices and a buttery lattice crust, this Apple Slab Pie also feeds a crowd!
Cinnamon Apple Squares
Just days ago it was hot and humid as I headed out to my morning yoga practice…but there was definitely a nip in the air today. Armed with just my car keys, mat and towel, I had to buzz back inside for a jacket to warm my goose bump covered bare arms.
The days were growing shorter, a sure sign that autumn was on its way. To usher in the season, I always turn to apples and cinnamon…so I whipped up this delightful pan of cinnamon apple squares for a neighborhood ‘Fall Crawl.”
Apple Slab Pie
This apple slab pie recipe will easily feed a crowd. And apples and cinnamon just happen to be the two assigned ingredients for this September’s Dessert Challenge, hosted by Sheryl of Lady Behind the Curtain. Thank goodness for hot yoga and my sweet friends who are willing to sample my goodies. Without that combination, I’d weigh a ton.
How to Make Apple Squares
This is an old recipe from my mom. I varied it today by making a lattice crust, but for years I topped it with a solid crust, like a large apple slab pie.
This dough with the shortening (I know, not my favorite ingredient either, but I’ll indulge on occasion) and egg yolks is a breeze to roll out. And it’s not too difficult to weave into a pretty crosshatch pattern.
Note that butter gives wonderful flavor to a pie crust. Shortening makes the dough easier to work with and make more defined edges.
Make sure to use good pie apples. I like a combination of apples for the best flavor. If you can buy local apples, ask the proprietors about their favorite pie apples.
PRO-Tip: In a pinch, I’ll often combine firm, tart Granny Smith apples with a few sweet, softer Golden Delicious apples.
I like to line up my apple slices in rows as it keeps the filling level. This makes it easier to weave the lattice topping. Remember, you can always make a solid top crust, but make sure to add a few slits so that the steam can release as it’s baking.
This apple slab pie is so much easier than baking up two apple pies. Plus you still get all the same delectable flavors.
More Apple Recipes
- Perfect Apple Pie
- Cranberry Apple Bread
- Best Apple Recipes
- Slow Cooker Apple Crisp
- Apple Torte
- Apple Mustard Pork Tenderloin
- Apple Brie Panini
- Mulled Apple Cider
- More Squares and Bar Cookies
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup shortening, cut into pieces
- 2 tablespoons cold butter, cut into pieces
- 2 eggs, separated
- Milk, approximately 2/3 cup
- 5-6 cups peeled, cored and sliced baking apples (Jonagold recommended)
- 1 scant cup sugar
- 1/2 teaspoon cinnamon or to taste
- 1 tablespoon flour
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Hot water
- In a food processor (or by hand), mix flour and salt. Add shortening and butter and pulse (or cut) till it crumbly.
- Whisk egg yolks in liquid measuring cup. Add milk up to the 2/3 cup mark. Pour into flour mixture and pulse until mixture comes together. Divide dough into two balls, wrap in plastic and refrigerate till cold, at least an hour.
- Make filling by mixing apple slices, sugar, flour and cinnamon.
- Preheat oven to 400º.
- Roll one ball of dough large enough to fit the bottom of a jellyroll pan. Arrange apples over dough. Roll out second ball of dough and cover apples. Pinch edges to seal. Whisk egg whites and brush over crust. Cut vents in several places.
- Alternatively, you can cut strips of dough out of the rolled dough and apply a lattice topping.
- Bake for 35 minutes or till crust is brown and apples are tender.
- To make glaze, mix powdered sugar, vanilla and add hot water till you reach your desired consistency. Drizzle or brush over top crust.
- Serve warm or cold.
Amount Per Serving: Calories: 540 Total Fat: 21g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 47mg Sodium: 215mg Carbohydrates: 87g Net Carbohydrates: 0g Fiber: 8g Sugar: 56g Sugar Alcohols: 0g Protein: 5g
I’m in the process of moving my parents to Denver from Iowa this week. I’ll catch up with you all upon my return.