Apple Pie Squares

Apple Pie Squares




Struesel Topping:

1 cup all-purpose flour

1 cup walnuts, chopped

1/2 cups packed light brown sugar

1/2 cup butter (1 stick) softened (no substitutions)

1 T. vanilla extract

1 t. ground cinnamon



Shortbread Crust:

3 cups all-purpose flour

1/3 cup sugar

1/4 t. salt

1 cup cold butter (2 sticks) cut up (no substitutions)



Apple Filling

3 T. butter (no substitutions)

3 lbs Golden Delicious apples, peeled, cored, and cut into 1/2-inch

pieces

3/4 cup dark seedless raisins

1/2 cup packed light brown sugar

3/4 t. ground cinnamon

1 T. plus 1 1/2 t. cornstarch

3 T. fresh lemon juice





Preheat oven to 375 degrees. Lightly grease 15 x 10 jelly-roll pan.



Prepare Struesel Topping: in medium bowl, with hand, mix all topping

ingredients until mixture comes together. Shape into a ball; cover and

refrigerate.



Prepare Shortbread Crust: in large bowl, combine flour, sugar, and

salt. With pastry blender or 2 knives used scissor-fashion, cut in

butter until mixture resembles fine crumbs. Sprinkle crumbs evenly in

prepared pan. With hands, firmly pat crumbs into bottom of pan to form

a crust. Bake crust 20 to 25 minutes or until lightly browned (crust

may crack).



Meanwhile, prepare Apple Filling: in 12-inch skillet, melt butter over

medium heat. Add apples, raisins, sugar, and

cinnamon, and cook 15 minutes or until apples are tender, stirring

occasionally. In cup, mix cornstarch and lemon juice; stir into apple

mixture until thickened (it will thicken almost immediately). Remove

skillet from heat.



Spoon hot apple mixture over warm crust. Break struesel topping into

1/2-inch chunks, and scatter over apple mixture.



Bake 30 minutes or until struesel is golden. Cool completely in pan on

wire rack. When cool, cut lengthwise into 3 strips, then cut each

strip crosswise into 6 pieces. Use wide metal spatula to lift and

serve squares.



About 425 calories per square, 4 g protein, 52 g carbohydrate, 23 g

total fat (12) saturated), 3 g fiber, 49 mg cholesterol, 225 mg sodium



Prep: about 1 hour

Bake: about 50 min

Makes 18 squares