Cranberry-Apple Pie Squares

 

1 1/2

cups all-purpose flour

1

tablespoon granulated sugar

1/4

teaspoon salt

1/2

cup margarine or butter

1

egg yolk

1/4

cup milk

8 1/2

cups thinly sliced, peeled baking apples (3 lb; about 9 medium)

1

cup granulated sugar

1/4

cup all-purpose flour

2

teaspoons ground cinnamon

1/2

teaspoon salt

1

cup chopped fresh or frozen (thawed) cranberries

1

cup all-purpose flour

1/3

cup packed brown sugar

1/3

cup margarine or butter, softened

1

cup caramel topping, heated

Light vanilla ice cream, if desired

• 1 Heat oven to 375°F. In large bowl, mix 1 1/2 cups flour, 1 tablespoon granulated sugar and 1/4 teaspoon salt. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk and milk with fork until well blended. Add to flour mixture; stir just until dry ingredients are moistened.
• 2 On lightly floured work surface, roll dough with rolling pin into 15x11-inch rectangle; place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
• 3 In large microwavable bowl, microwave apples on High 6 to 8 minutes, stirring every 2 minutes, until apples are fork-tender. Stir in remaining filling ingredients except cranberries until well mixed. Spoon apple mixture over crust. Sprinkle with cranberries.
• 4 In medium bowl, mix 1 cup flour, the brown sugar and 1/2 cup butter until crumbly; sprinkle over fruit.
• 5 Bake 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour before serving. Serve topped with caramel topping and, if desired, ice cream.