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Apple Pastry Squares

 Apple Pastry Squares
"We have four very productive apple trees in our backyard, so I make a lot of recipes that call for apples. Even then, we'll often end up giving bushels of them away. This apple dessert is one of my family's favorites. If you're serving a larger group, I've found that it goes a little further when cut into squares rather than slices like a traditional apple pie."
24 ServingsPrep: 30 min. Bake: 40 min.


  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 5 cups thinly sliced peeled apples
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold shortening
  • 2 egg yolks, beaten
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 tablespoon butter, melted
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • For filling, combine sugar, cornstarch and water in a saucepan. Mix
  • until well blended. Add apples; heat to boiling, stirring

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Apple Pastry Squares (continued)

Directions (continued)

  • constantly. Reduce heat and simmer 5 minutes, stirring occasionally.
  • Remove from the heat. Stir in spices and lemon juices; set aside.
  • For pastry, combine flour and salt. Cut in shortening until mixture
  • is crumbly. Combine egg yolks, water and lemon juice; blend into
  • flour. Mixture will form a ball. Divided in half.
  • On a lightly floured surface, roll the dough between two pieces of
  • waxed paper to fit the bottom and halfway up the sides of a 13-in. x
  • 9-in. baking pan. Spread filling over pastry. Roll remaining pastry
  • to fit pan exactly; place on top of filling. Fold bottom pastry over
  • top and press to seal. Cut a few small slits in top crust.
  • Bake at 400° for about 40 minutes or until lightly browned. For
  • glaze, combine all ingredients and drizzle over the warm pastry.
  • Yield: 24 servings.
Nutritional Facts: 1 piece equals 131 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.