During my childhood my grandparents lived in a quaint farmhouse on an apple orchard in Lindon, Utah.
My grandpa would take the grandkids on tractor rides up and down the rows of this apple orchard.
Autumn was my favorite time to visit because the apples trees were loaded with red and green apples. Autumn has a feel and a smell. Grandma's farm had a smell so distinct when the apples were ready for picking. She had one particular apple tree that grew close to the house. It was surrounded by her roses and Hollyhocks. In the spring Columbine would grow close by.
I loved the green apples on this tree. One day I went to pick myself an apple and she scolded me. She said, "don't pick those apples, they're for Ira's apple dumplings". I remember looking around and thinking that she has an entire ORCHARD of apples for Ira's apple dumplings. Ira is my father and his favorite food is apple dumplings made by his mother. Because I absolutely love apples that are just a little on the green side (meaning not quite ripe for picking), I carefully lifted my bell bottom pants and began to fill my knee socks with apples. I'd pull the bell bottoms over the apple filled socks and run to the car to empty the apples into the back seat. I truly believe that bell bottoms were invented for me for this very moment in time.
I have so many emotions that well up inside me as I think back to my favorite days visiting Grandma and Grandpa Winters. Picnics on her back porch are my favorite memories. In the Fall grandma would serve steaming hot apple dumplings or peach pie with homemade ice cream. Every now and then we would have apple pie that was baked in a shallow baking pan cut into squares. I called them apple pie squares. I'm not sure if this was a dish baked by grandma or my Aunt Stella. I guess it really doesn't matter. My grandma passed away about 20 years ago, but she really doesn't seem to be gone. As long as Aunt Stella is alive we will have Mae Winters. Working hard in her garden and creating comfort food with her harvest.
You will need to make my Pie Dough recipe. Once you click on the link you will see the step-by-step recipe for making a flaky pie crust. This can be made a day in advance or frozen for up to one week. You will need and entire recipe, which makes enough dough for 2 one crust pies or one double crust pie.
Make sure the pie dough is nice and cold before making this recipe. Chill for at least 2 hours.
For the pie filling you will need:
8-10 tart apples
1/2 cup sugar
1 teaspoon ground cinnamon
zest and juice from 1/2 lemon
2 tablespoons butter
You will also need a jelly roll pan that is 10 x 15-inches.
The apples need to be peeled, cored and finely chopped.
This is how I complete the process. You can do it any way you like.
Quarter the apple halves.
Remove the core.
Slice the apples very thin.
Repeat until you have 8-10 cups of sliced apples.
Place all of the apple slices in a very large bowl.
Add the zest from half of the lemon.
Add the juice from half of the lemon.
Toss the apples, zest and lemon juice. The lemon will brighten the flavors of the apples and help prevent the apples from browning.
Add the cinnamon to the sugar.
Stir together.
Sprinkle over the apples.
Stir to coat all of the apple slices with the sugar mixture. Set aside while the crust is prepared.
Remove the pie dough from the refrigerator.
Place the dough on a lightly floured surface. For the bottom crust you will need to roll out a large rectangle.
The size needs to be 13 x 18-inches
I like to roll the pastry dough onto my rolling pin.
Then unroll the dough onto the pan. This is simple way of transferring the dough so it doesn't rip or tear.
Gently press the dough into the sides and corners of the jelly roll pan.
Let the extra dough hang from the sides. It will be trimmed after the pie is filled.
The second sheet of dough needs to be rolled out to be about 11 x 16-inches.
Let this sit for just a minute while the apples are put into the pastry lined pan.
Take the apples that were set aside and gently pour into the bottom crust.
Spread the apples evenly and lightly press them into place.
Dot the apples with the 2 tablespoons of butter.
Brush the edges of the pastry with milk. This will act as a glue to help the top crust stick.
Roll the rolled dough onto a rolling pin.
Carefully unroll over the top of the apples.
Press on the edges to seal the top and bottom together and trim any dough that is hanging over.
Take a fork and crimp the edges all around the pan.
Poke holes in the top of the crust to allow for steam to escape.
Lightly brush the entire top with milk.
Bake in a preheated 425 degree oven for 15 minutes then turn oven down to 400 degrees and bake for an additional 15 minutes or until golden brown.
Remove from oven and place on a cooling rack. Cool for 15 minutes.
For the glaze you will need:
1 cup confectioners sugar
2 tablespoons milk
Add the milk to the confectioners sugar and whisk.
The glaze should drizzle of the whisk.
Drizzle the glaze over the top of the pie squares.
Try to wait for the pie to cool completely. That's pretty much impossible because everyone knows that hot apple pie is to DIE for. Add a scoop of vanilla ice cream and you have one fabulous dessert.
My dad has two favorite kinds of pie.
Hot and Cold apple.
Apple Pie Squares
8-10 tart apples, peeled, core
and thinly sliced
1/2 cup sugar
1 teaspoons cinnamon
zest and juice from 1/2 lemon
2 tablespoons butter
Pie dough for a double crust pie,
divided into two pieces
Glaze:
1 cup confectioner's sugar
2 tablespoons milk
Place the apples in a large
bowl. Toss apples with the zest and
juice from 1/2 a lemon. Whisk
together sugar and cinnamon. Sprinkle over apples and stir to coat the
apples.
Line a 10 x 15-inch jelly with
pie dough that has been rolled out to a 13 x 18-inch rectangle. Gently pat into the bottom of the jelly roll
pan. Pour the apples into the pastry
lined pan and gently press the apples into an even layer. With a pastry brush carefully brush the edges
of the dough. Set aside. Roll out second half of dough into a rectangle
that is 11- x 16-inches. Carefully cover
apples with pastry and press edges together.
Crimp with a fork to seal edges.
Poke several holes in the top crust to create steam vents. Place in a preheated 425 degree oven and bake
for 15 minutes. Turn the heat down to
400 degrees and continue to bake for an additional 15 minutes or until the
crust is golden brown. Remove from oven
and let cool on a wire rack for 15 minutes.
Then drizzle with glaze.
To make the glaze:
Whisk milk into confectioner's
sugar until smooth. Drizzle from a spoon
over partially cooled top crust.
