Amazing Danish Apple Pie Squares

So this year, Randi asked me if I wanted to go to Ezra’s class’s Sukkah at school, and of course I said yes. I asked Ezra’s teacher if she wanted me to bake for the occasion, and she jumped at my offer. So I bought great autumn cookie cutters at Crate and Barrel and at Target, I made up a full batch of my Chanukah cookie dough, and then Hannah and Ezra cut out the shapes and decorated 2 batches, and I finished the third batch at home. I got great sprinkles at Whole Foods without all those bad chemical dyes. Then I baked one batch of Toll House cookies, and one recipe of Danish Apple Pie Squares. I was beyond ecstatic with how much everybody, including parents and kids and teacher responded to all of the food, but I was especially happy with the Danish apple pie squares. They were so, so perfect and the crust was actually cooked on the bottom. So pretty to look at and so delicious to eat! Randi and Dan monitor how much sugar the kids eat, but I had to let them each eat 1 apple pie square and 3 cookies! Had to let them! I found this recipe ages ago in Better Homes and Gardens.

This time, I didn’t increase the dough as I had in the past, and I divided the dough for the top and the bottom evenly. I greased the bottom of the pan. Then I rolled out dough on parchment, and lifted it up and fit it in the pan for the bottom crust. 


2 ½ cups organic King Arthur flour

4 tablespoons Crisco

1 ½ sticks salted organic butter, cold (¾ cup)

1 teaspoon kosher salt

1 extra large egg yolk mixed with whole milk to make a total of ¾ cup liquid

Now, I made this the night before I was planning to make the pie. I couldn’t use my food processor, because it was broken, so I used a pastry blender to cut the Crisco and butter into the flour and salt. When it was blended but still with pieces of butter you could see, I added all of the liquid, and mixed it with a spatula till it almost all came together. Then I dumped it onto parchment, and made it into a ball. Then, I divided it  in half (using scale) and formed each into a rectangular disk and wrapped them in plastic and refrigerated.

Next day, I cut up 8 med-large apples- a combination of organic honey crisp and some other variety from Whole Foods. I sprinkled maybe 1 tablespoon of lemon juice over all and let sit while I rolled out bottom crust.

Preheat oven to 375 degrees. Grease pan. Roll out bottom dough on a large piece of parchment large enough that it will fit on bottom and up sides of pan. Important VITAL STEP: Put 1 cup organic cornflakes in baggie, and coarsely crush them. Sprinkle them over bottom crust. Pour all apples evenly over bottom crust. Sprinkle ½ cup sugar mixed with heavy ½ teaspoon cinnamon over the apples. Put in fridge and roll out top crust on parchment paper. Put over and crimp edges. Then mix the left over egg white with 1 T water, and brush all over top crust. Make a few slits in the top. Bake for about 30 min. Then reapply egg white. I also brushed some whipping cream over the top to encourage browning. Bake another 30 min. Till top crust is nicely browned.

Let cool at least 45 min. to an hour, then cut into squares.

NOTE: After about 45 min. I tilted the pan and poured out a bunch of excess juice.

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