Sour Cream Apple Pie Squares


October 30, 2017

Square version of a classic taste. Shortbread pastry loaded with apple pie. This dessert is pretty for a buffet, but simple enough for a snack.

  • Yields: 24 squares



1 cup butter (2 sticks), softened

⅓ cup brown sugar

½ cup white granulated sugar

1 teaspoon salt

1 tablespoon vanilla

1 egg

3 cups flour, divided

½ cup chopped pecans or walnuts

1 teaspoon cinnamon

Dash nutmeg


1 tablespoon butter

5 cups granny smith apples, peeled, cored, sliced

¼-½ cup raisins, optional

2 tablespoons lemon juice

2 tablespoons water

½ cup sugar, divided

1 teaspoon cinnamon

⅛ teaspoon nutmeg

1 tablespoon flour

1 cup sour cream

1 teaspoon vanilla

1 egg


Preheat oven to 400 degrees.

Prepare crust. Beat together butter, brown sugar, white sugar, and salt; add vanilla and egg. Stir in flour. Press approximately two thirds the crust mixture into the bottom of a 9x13 pan. Bake 18-20 minutes or until dry looking and lightly browned. Remove from oven to cool while preparing filling.

Stir chopped nuts, cinnamon and nutmeg into remaining crust dough; set aside.

Prepare filling. Peel, core and slice apples.

Reduce oven heat to 350 degrees.

Melt butter in 10-inch skillet or dutch oven over medium heat. Add sliced apples, optional raisins, lemon juice, water, ¼-cup sugar, cinnamon and nutmeg. Cover and cook, stirring occasionally until apples are tender and most of the moisture has evaporated. Spread apples over baked crust.

Whisk together remaining ¼-cup sugar and the flour; whisk in sour cream, egg and vanilla. Pour sour cream over apples.

Press remaining pastry crust and nuts together into clumps and sprinkle over apples. Bake at 350 degrees for 30-35 minutes or until lightly browned.

Cool and cut into 24 squares.


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