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Cranberry-Apple Pie Squares

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Cranberry-Apple Pie Squares
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  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 12
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Combine two holiday fruit favorites in this inviting pie, with a basic crust and a special caramel and ice cream topping.
By Betty Crocker Kitchens
Updated Sep 20, 2010

Ingredients

Crust

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine
  • 1 egg yolk
  • 1/4 cup milk

Filling

  • 8 1/2 cups thinly sliced, peeled baking apples (3 lb.; about 9 medium)
  • 1 cup sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped fresh or frozen cranberries, thawed

Topping

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup caramel ice cream topping, heated
  • Vanilla or cinnamon ice cream, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. In large bowl, combine 1 1/2 cups flour, sugar and 1/4 teaspoon salt; mix well. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs.
  • 2
    In small bowl, combine egg yolk and milk; beat well. Add to flour mixture; stir just until dry ingredients are moistened.
  • 3
    On lightly floured surface, roll dough to form 15x11-inch rectangle. Place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
  • 4
    Place apples in large microwave-safe bowl. Microwave on HIGH for 6 to 8 minutes, stirring every 2 minutes, or until apples are fork-tender. Add 1 cup sugar, 1/4 cup flour, cinnamon and 1/2 teaspoon salt; mix well. Spoon apple mixture over crust. Sprinkle with cranberries.
  • 5
    In medium bowl, combine 1 cup flour, brown sugar and 1/2 cup butter; mix until crumbly. Sprinkle over fruit.
  • 6
    Bake at 375°F. for 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour.
  • 7
    To serve, cut warm dessert into squares; place on individual dessert plates. Top each with caramel topping and ice cream.

Nutrition

480 Calories, 16g Total Fat, 4g Protein, 80g Total Carbohydrate, 50g Sugars

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
480
Calories from Fat
145
Total Fat
16g
25%
Saturated Fat
10g
50%
Cholesterol
60mg
20%
Sodium
350mg
15%
Total Carbohydrate
80g
27%
Dietary Fiber
3g
12%
Sugars
50g
Protein
4g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 4 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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