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Apple Pie Squares

  • Makes: 24  
  • Freezes: Excellent 
  • Preparation Time: 25 minutes 
  • Baking Time: 32 minutes  
  • chilling time: 2 - 3 hours 

Ingredients

Filling:

1/4 cup 50 ml unsalted butter

1/4 cup 50 ml granulated sugar

2 tsp 10 ml ground cinnamon

1/2 tsp 2 ml ground ginger

1/4 tsp 1 ml ground nutmeg

8 cups 2 L peeled, cored and thinly sliced apples (Golden Delicious, Gala, Granny Smith or Cortland)

3 tbsp 45 ml cornstarch

Crust:

1 1/2 cups 375 ml Robin Hood® Original All Purpose Flour

1 cup 250 ml Robin Hood Quick Oats

1/2 cup 125 ml granulated sugar

1/4 cup 50 ml brown sugar, packed

1 tsp 5 ml baking soda

1/2 tsp 2 ml salt

1 cup 250 ml cold unsalted butter, cut in pieces

1 egg yolk

To Assemble:

2 tbsp30 ml unsalted butter, melted

1/2 cup 125 ml Robin Hood Quick Oats

1 can 300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce)

Directions

  1 Filling: Melt butter in large pan over low heat. Add sugar, cinnamon, ginger, nutmeg and apples. Cook, stirring occasionally, until apples have softened. Stir in cornstarch and cook 30 seconds longer. Remove pan from heat.

  2 Crust: Heat oven to 400ºF (200ºC). Pulse flour, oats, white and brown sugars, baking soda and salt together in food processor. Add butter and egg yolk; pulse until mixture resembles coarse meal. Reserve 1 1/2 cups (375 mL) for topping. Press remaining filling firmly into non-stick 13 x 9-inch (3.5 L) pan. Bake crust 7 minutes. Remove pan from oven.

  3 Assemble and Bake: Reduce heat to 350ºF (180ºC). Gently brush crust with melted butter. Sprinkle oats over crust. Top with apple filling. Pour sweetened condensed milk or caramel flavoured sauce evenly over apples. Top with reserved crust mixture. Bake until filling is bubbling and topping is lightly golden, about 25 minutes. Cool in pan on wire rack. Refrigerate to set, about 2-3 hours. Cut into squares. May be served chilled, at room temperature or warmed.

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