Stoney Ridge Apple Squares

THE BELLINGHAM HERALDSeptember 10, 2010 

Owners of Stoney Ridge Farm, 2092 Van Dyk Farm near Everson, suggest this recipe.



2½ cups flour

½ teaspoon salt

8 medium Jonagolds, peeled and sliced

1 cup shortening

1 cup sugar

2 eggs, separated

1 teaspoon cinnamon


1½ cups crushed, frosted corn flakes

2 tablespoon butter

1¼ cup confectioners sugar

3 tablespoons water

½ teaspoon vanilla


Combine flour and salt in bowl, cut in the shortening.

In measuring cup beat egg yolks with enough milk to make 2/3 cup. Add egg mixture to flour mixture and toss lightly.

Divide dough almost in half. Roll out larger portion to fit a 15x9 in pan or cookie sheet.

Sprinkle corn flakes over dough. Place the sliced apples on top of the corn flakes and sprinkle the combined sugar and cinnamon over the apples. Dot the butter over all.

Roll out the remaining dough. Place the dough over the top and seal the edges with water. Beat the remaining egg whites until foamy and spread over the crust.

Cut small slits over the top to release steam. Bake at 350 degrees for 1 hour or until the apples are cooked through.

Cool and glaze with confectioners sugar mixed with water and vanilla.

Serve with ice cream.

Bellingham Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service