Apple Pastry Squares

In an very large bowl, combine sugar, cinnamon, and nutmeg. Add apple slices; toss to coat.

In another very large bowl, mix the flour and 1-1/2 teaspoons salt. With a pastry blender, cut in the shortening until pieces are the size of small peas. In a small bowl, combine eggs, water, and lemon juice. Add to flour mixture; mix until moistened. Divide in half.

On a lightly floured surface, roll half of the dough into a 16x11-inch rectangle. Ease pastry into a 15x10x1-inch baking pan (should be a 1/2-inch pastry border around pan).

Drain apple mixture, if necessary. Arrange apple mixture evenly over the pastry in the pan. Dot with butter or margarine. Roll out remaining dough to a 15-1/2x10-1/2-inch rectangle. Fit pastry over apple mixture. Seal and crimp pastry edges together. Cut several slits in top pastry.

To prevent overbrowning, cover edge of pastry with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until golden.

Make a simple Powdered Sugar Icing by combining powdered sugar, milk and vanilla (start with 1/2 cup powdered sugar, 2 teaspoons milk and 1 teaspoon vanilla; adjust ingredients to taste and consistency desired). Drizzle icing over hot pastry. Cool. To serve, cut pastry into squares. Makes 12 to 16 servings.