2 cups all-purpose flour
1/4 teaspoon salt
4 to 5 tablespoons cold water
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 medium (4 cups) apples, peeled, sliced 1/4-inch thick
1 cup fresh or frozen raspberries
2/3 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup uncooked quick-cooking oats
Coarse grain sugar
Heat oven to 400°F.
Combine 2 cups flour and salt in bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
Shape dough into a ball; flatten slightly. Roll out dough on well-floured surface into 15x12-inch rectangle, turning and adding flour as necessary. Fold in half. Place onto large ungreased baking sheet; unfold.
Combine 3/4 cup sugar, 2 tablespoons flour, cinnamon and nutmeg in bowl; mix well. Place apples and raspberries into bowl; toss to coat. Place fruit mixture onto crust to within 1 1/2-inches on all sides.
Combine brown sugar, 1/2 cup flour and oats in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs; sprinkle over fruit. Fold edges of crust over fruit and topping; pinch edges to secure. Brush folded edges of crust with water; sprinkle with coarse grain sugar.
Bake 35-40 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is browning too quickly, cover edges with aluminum foil.)
Serve pie squares warm or cool with ice cream, if desired.
Rustic Apple Raspberry Pie Squares How-To Video/Video by Virtutrix
-To easily cover outside edges of pastry during baking, cut 12x16-inch sheet of aluminum foil. Fold in quarters and cut a 5x3-inch square from the folded corner, creating an opening in the center that is 10x6 inches. Place over pastry; smooth down edges.