RAISIN OR APPLE SQUARE
- 1 c
- shortening crisco
- 1 c
- white sugar
- 1 tsp
- 2 1/4 c
- all purpose flour
- 2 tsp
- baking powder
- 1/4 tsp
- 2 c
- 1 c
- brown sugar
- 2 c
- golden raisins or what you have on hand
- 2 Tbsp
- flour mixed with water (runny texture) to thicken
RAISIN FILLING RECIPE OR USE YOUR OWN FAMILY RECIPE
METHOD; L COMBINE THE WATER BROWN SUGAR, RAISINS AND BRING TO A BOIL.... SIMMER UNTIL THIE RAISINS AR SOFT AND THEN THICKEN WITH THE 2 TBSP OF FLOUR MIXED WITH A LITTLE WATER. BRING BACK TO A BOIL AND SIMMER UNTIL THICKENED.
CREAM CRISCO OR SHORTENING OF CHOICE, WITH THE SUGAR; ADD THE EGG, AND VANILLA...... MIX,
MIX DOUGH SOFTLY
ADD THE FILLING; raisin, 1 can of apple or cherry pie filling;
COVER WITH REMAINING DOUGH.
I take a portion of dough and flatten it in the palm of my hand, and place it on top.... continue until done and if there are any spaces in between it does not matter as it will expand during baking. It also makes it look rustic
NOTE: If using Cherry Pie filling, bake a little longer as there is more liquid than in the apple pie filling. Check the center for dryness like you would for a cake.
I ALWAYS KEPT A LITTLE OF THE DOUGH ASIDE FOR OUR DAUGHTER IF POSSIBLE TO MAKE COOKIES FOR HER. I made them in balls, rolled them in white sugar, FLATTENED WITH A FORK and baked them along with the square... She never ate any kind of pie with filling....She loved pastry dough, She enjoyed these cookes.
When making pies, I always made her empty pie crusts and she added white sugar when she ate it it.
Too bad if you were a novice cook........
METHOD: MIX INGREDIENTS AS YOU WOULD A PIE CRUST... LINE YOUR 8X8 SQUARE PAN. PUT FILLING IN AND CUT TOP CRUST IN CIRCLES AND OVERLAP ON TOP OF RAISINS. BAKE in a MODERATE 375 OVEN FOR 30 - 40 MINUTES.
My experience with the dough, is if it is mixed like a pie crust, the dough is altogether different and I much prefer my CAKE Method.