Title: Apple pie squares
 Categories: Bars, And, Squares
      Yield: 24 Servings
 
  2 1/2 c  All-purpose flour
      1 ts Salt
      1 c  Shortening
      1    Egg yolk; beaten
           MIlk
      1 c  Crushed dry cereal; (such as
           -cornflakes)
     10    Apples; peeled, cored, slice
    3/4 c  Granulated sugar
      1 ts Ground cinnamon
    1/2 ts Vanilla
           Powdered sugar; optional
      1    Recipe Powdered Sugar Icing:
           -(below); optional
      1 c  Sifted powdered sugar
    1/4 ts Vanilla
           Milk or orange juice
 
  1. In medium mixing bowl, stir together flour and salt. With a pastry
  blender, cut in shortening until pieces are size of small peas.
  Combine egg yolk and enough milk to equal 1/3 cup; sprinkle 1 tbsp at
  a time over flour mixture tossing until evenly moistened.
  
  2. On a lightly floured surface roll half the dough into a rectangle
  the size to fit in the bottom of a 15 x 10 x 1- inch pan. Place dough
  in the ungreased pan. Spread crushed cereal over dough in pan. In a
  large mixing bowl combine apples, sugar, cinnamon and vanilla; spread
  atop crushed cereal. Roll out remaining dough and place it on top of
  filling. Seal edges. Prick the top layer of dough.
  
  3. Bake in a 375 degrees F oven about 1 hour or until golden. Cool in
  pan on a wire rack. Sprinkle with sifted powdered sugar or frost with
  Powdered Sugar Icing. Cut into squares. Store in airtight container
  in the refrigerator for up to 3 days.
  
  Shortcut: Prepare apple squares as directed, except substitute two 21
  ounce cans apple pie filling for the apples, sugar, cinnamon and
  vanilla mixture. Bake in the 375 degrees F oven for 35 to 40 minutes
  or until golden.
  
  To Make Ahead: Prepare the squares as directed, except line the 15 x
  10 x 1- inch pan with foil, extending the foil over the edges of pan.
  Continue as directed; bake and cool completely. Do not sprinkle with
  powdered sugar or frost. Using the edges of foil, lift the uncut bars
  out of the pan. Cut rectangle in half crosswise. Place each portion
  in a freezer container and freeze for up to 1 month. Before serving,
  thaw for 1 hour. Top as directed and cut into squares.
  
  Powdered Sugar Icing:
  
  1. In a small mixing bowl, combine powdered sugar and vanilla. Stir
  in 1 tbsp milk or ornage juice. Stir in additional milk or ornage
  juice, 1 tsp at a time, until icing is smooth and easy to drizzle.
  
  2. Drizzle icing over cake, bread or cookies. Let stand for 2 hours
  before slicing. Makes about 1/2 cup, enough to ice one 10-inch tube
  cake