When we lived in China, English reading material was a precious commodity. I had read all of the books I owned about four times, and I was desperate for anything new. So I started reading old issues of Good Housekeeping that were lying around the house. (I was in 9th grade.) In one of those issues, I found this recipe. I made these for the first time in China, in our tiny oven that was no bigger than an Easy-Bake oven. Since then I've tried to make them every fall. I'm not a big fan of the traditional apple pie, but I do love these squares with the buttery shortbread crust and the streusel topping. If you're overwhelmed with the variety of pies expected for Thanksgiving dinner, skip the apple pie and make these instead!
Apple Pie Squares
for the streusel
1 cup flour
1/2 cup packed brown sugar
1/2 cup butter, softened
1 Tbsp vanilla
1 tsp cinnamon
Mix all ingredients together until mixture comes together. Shape into a ball. Cover and chill.
for the shortbread crust
3 cups flour
1/4 tsp salt
1/3 cup sugar
1 cup cold butter
Combine flour, sugar, and salt. Cut in butter with pastry blender until mixture resembles fine crumbs. Press crumbs into the bottom of a greased 9x13 baking dish. Bake at 375 degrees for 20 minutes, or until crust is lightly browned.
for the apple mixture
3 Tbsp butter
3 lbs apples, peeled, cored, and sliced into 1/2" pieces
1/2 cup packed brown sugar
3/4 tsp cinnamon
1 Tbsp + 1 1/2 tsp cornstarch
3 Tbsp fresh lemon juice
While the crust is in the oven, melt butter in large skillet over medium heat. Add apples, sugar, and cinnamon and cook 15 minutes, stirring occasionally. In a small bowl mix cornstarch and lemon juice; stir into apples until thickened. Remove from heat. Spoon apples over warm crust. Place pieces of chilled streusel topping over the apples. Bake at 375 degrees for 30 minutes or until streusel is golden.
source: recipe adapted from an old issue of Good Housekeeping
