Rustic Apple Raspberry Pie Squares

Ingredients:

  • Crust
    • 2 cups all-purpose flour
    • ¼ teaspoon salt
    • 2/3 cup cold butter (cut into chunks)
    • 4-5 tablespoons cold water
  • Filling
    • 3/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 4 medium apples (peeled, sliced ¼ inch thick)
    • 1 cup fresh or frozen raspberries
  • Topping
    • 2/3 cup brown sugar (firmly packed)
    • ½ cup all-purpose flour
    • ½ cup uncooked quick-cooking oats
    • 1/3 cup cold butter (cut into chunks)
    • Water
    • Coarse grain sugar
  • Vanilla ice cream (optional)

Directions

Heat oven to 400° F.

Combine 2 cups flour and salt in bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Shape dough into a ball; flatten slightly. Roll out dough on well-floured surface into 15x12-inch rectangle, turning and adding flour as necessary. Fold in half. Place onto large ungreased baking sheet; unfold.

Combine ¾ cup sugar, 2 tablespoons flour, cinnamon and nutmeg in bowl; mix well. Place apples and raspberries into bowl; toss to coat. Place fruit mixture onto crust to within 1½ inches on all sides.

Combine brown sugar, ½ cup flour and oats in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs; sprinkle over fruit. Fold edges of crust over fruit and topping; pinch edges to secure. Brush folded edges of crust with water; sprinkle with coarse grain sugar.

Bake 35-40 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is browning too quickly, cover edges with aluminum foil.)

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