With intriguing textures and Southwest flavors mixed into one delectable dish, this couscous salad recipe is perfect for a buffet. Refrigerated leftovers keep nicely for several days.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup butter
- ¼ cup water
- 2 large eggs
- 1 tablespoon lemon juice
- 6 apples – peeled, cored, and cut into 1/2-inch thick slices, or more to taste
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk 2 cups flour and salt together in a bowl. Cut butter into flour mixture using a pastry blender or a fork until crumbly.
- Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9×13-inch rectangle. Press 1 rectangle into the bottom of a 9×13-inch baking dish.
- Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.
- Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 110 mg |
| Sugars | 24 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We weren’t impressed, but it was still a nice treat. I might make it again sometime since I have improved as a cook since then.
Excellent – stays flaky even after freezing.
I love apple pies
The apple squares were good but if I make again I will egg wash the top crust and add sugar & cinnamon.
Yummy! Tastes just like my Mama made While we were kids. Thank you.
Made this per the directions and it turned out great! Dessert at a potluck. crumbs to take home along with many compliments….
I just pulled these out of the oven a few minutes ago. Holy cow, fantastic. I followed the recipe but used leaf lard. Probably the best crust I’ve ever made. I can’t wait to make these again with raspberries or figs. My wife said there most likely wouldn’t be any left by morning. lol
I would let the apples sit for a few minutes to bring out the juice of the apples. I also changed the recipe to accommodate 18 servings so that it would fit in a jelly roll pan.
I used pre-made frozen Pillsbury pie dough crust! thaw frozen dough 4 pie crusts and using 2 crusts rolled together thinly then line the bottom of a medium cookie sheet with the two thoroughly blended together shaped into about a 2 inch x 4 inch square block wrap tightly making sure I have one made for the top and one for the bottom of my apple slice! After pressing each crust (2) together place both separately wrapped in cellophane blocks of pastry into the fridge for 1/2 to 1 hour. then roll to 1.8th inch thick place in 8-9 inch W x 13.5-14 inch cookie sheet ! pour in filling of any kind and top with last pastry crust and bake at 425 degree pre-heated oven for 20 minutes to ensure bottom of crust does not get soggy! Turn down oven to 350 degrees and bake until lovely, bubbly and light golden !
I had to make more crust, it was to thin, so I made the recipe for crust 1 and half. But it was very good other then that
Reminded me of my grandmother’s apples slices. I made a few changes based on my recollection of her rendition. I added the zest of one lemon and cut the water in half and made up the difference with extra lemon juice. I also dotted the upper crust with little pieces of softened butter (about two Tbsp) and sprinkled it with about two Tbsp of superfine sugar. Next time I’ll increase the recipe by one and a half times as I thought the ingredients were a bit sparse for a 9×13 pan. Grandma’s were thicker as I recall. Great recipe, thanks for taking me back to my childhood!
Ate this still warm, my husband who loves apple pie said it was orgasmic! Best thing he had eaten and heis not a dessert person. Will make this again and again,super easy too!
Add a thin layer of corn flakes on top of bottom crust. It absorbs the liquid and saves the bottom crust from getting soft and mushy.
I was looking for this! Loved it as a kid, now I have to make it myself with out my mothers recipe. Made my own glaze for topping.
I’ve seen an almost identical recipe on another site, but it included a glaze (confectioner’s sugar, vanilla extract and milk or lt. cream) to be spread over the top while it’s still hot. I thought this crust was very bland; I prefer a buttery crust. The filling is also bland even though I added more ground cinnamon and also ground nutmeg. I won’t be making this again, sorry.
I have been looking for this! All that is missing is the homemade icing. Also good with peach and blueberry!
It’s my Mom’s recipe, so of course I love it. Makes enough to serve a group and have leftovers. So, so, good.