These Apple Squares are the ultimate comfort dessert, combining a tender, buttery crust with a generous filling of sweet, cinnamon-spiced apples. The addition of crushed graham crackers adds a delightful sandy texture and subtle vanilla note that perfectly complements the fruit. As the pastry bakes, the apples soften and release their juices, creating a luscious, warm interior that contrasts beautifully with the crisp, golden top crust. This recipe is ideal for autumn gatherings, family dinners, or cozy weekend afternoons. It’s simple enough for novice bakers yet impressive enough to serve at potlucks. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Apple Squares
Description
These Apple Squares are the ultimate comfort dessert, combining a tender, buttery crust with a generous filling of sweet, cinnamon-spiced apples. The addition of crushed graham crackers adds a delightful sandy texture and subtle vanilla note that perfectly complements the fruit. As the pastry bakes, the apples soften and release their juices, creating a luscious, warm interior that contrasts beautifully with the crisp, golden top crust. This recipe is ideal for autumn gatherings, family dinners, or cozy weekend afternoons. It’s simple enough for novice bakers yet impressive enough to serve at potlucks. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.Ingredients
Directions
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Cut the margarine into the flour and salt using a pastry cutter or fork until the mixture resembles coarse crumbs (pie crust style).
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Add the egg yolks and vinegar to the flour mixture and mix well until a cohesive dough forms.
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Divide the dough in half. Wrap both halves in plastic wrap and refrigerate for several hours or overnight until firm.
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Preheat your oven to 400 degrees Fahrenheit.
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Roll out one half of the dough on a floured surface. Line a greased 8 x 13 inch baking pan with it, ensuring the dough reaches the tops of the sides.
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Sprinkle the crushed graham cracker crumbs evenly over the bottom of the crust.
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In a large bowl, toss the sliced apples with the sugar and cinnamon until well coated.
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Spread the apple mixture into the prepared crust.
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Roll out the second half of the dough and place it over the apples. Seal the edges by pressing firmly with your fingers or a fork.
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Use a fork to poke several holes in the top crust to allow steam to escape during baking.
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If desired, brush the top crust with melted butter and sprinkle with a light dusting of sugar.
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Bake at 400 degrees for one hour or until the crust is deep golden brown and the filling is bubbly.
Note
Storage: Allow the squares to cool completely in the pan before cutting. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently before serving.
Substitutions: You can substitute real butter for the margarine for a richer flavor. Any firm baking apple variety, such as Granny Smith or Honeycrisp, works well.
Tips: If the bottom crust feels too fragile to handle, keep it in the refrigerator until just before adding the filling. For a crispier top, increase the baking time by 5-10 minutes if needed, checking frequently.
