Apple squares

From here, slightly modified.

Ingredients

Directions

Defrost

1 pkg pillsbury pie crust (two crusts)

Preheat oven to 350 degrees F (175 degrees C).

Roll each half of dough into about a 9x13-inch rectangle. Place first one on a jelly-roll pan.

Mix, in a medium bowl

3/4c - 1 cup white sugar

3 - 4 T all-purpose flour

1/2t - 1t ground cinnamon

Peel and slice into 1/4-inch slices

about 3 lbs of somewhat tart apples, like Ida Red (about 4 of these) or Cortland (about 6)

Add

juice of 1/2 lemon

if needed for flavor.

Place

apple slices

in a large bowl, and mix with

flour/sugar mix

Let sit for 15 min; drain excess liquid. If it's very liquid-y, coat bottom pie crust with a layer of

cornflakes, or other absorbent material

Set apples neatly onto first piecrust, leaving at least 1/2" around the edge uncovered, and stacking as high as needed. Dampen the uncovered edge with some liquid from the bottom of the appled bowl, or just water. Cover with remaining crust, and seal together around the edge as well as possible. Trim the edge for appearance of you like.

Cut several slits into top crust for ventilation while cooking.

Bake in the preheated oven until edges are browned and crisp, about 1 hour. You can also paint the top with a wash made of 1 egg beaten up with a tablespoon of water, but it's not really necessary.

Cool to room temperature before cutting into squares, about 30 minutes.