Cherry Pie Squares
Recipe type: Guileless pie
Prep time: 
Cook time: 
Total time: 
Serves: lots
Eating pie out-of-hand is a singular pleasure. Make these pie squares and you will see that this statement is unequivocally true. You can change these up a bit by using apples and cinnamon for the filling, or chopped rhubarb, or rhubarb and strawberry, or blueberries . . . or . . .
  • 2½ cups flour
  • 1 cup + 1 Tb sugar
  • 1 tsp. salt
  • 1 cup shortening or butter
  • 1 egg (separated)
  • milk
  • ⅔ cups crushed cornflakes
  • 2 Tb lemon juice
  • 1 cup powdered sugar
  • 5 cups well-drained cherries
  • Glaze: combine 1 cup powdered sugar with 2 Tb lemon juice
  1. Combine flour, 1Tb sugar, and salt.
  2. Cut in shortening.
  3. Add enough milk to egg yolk to make ⅔ cup.
  4. Mix in so dough shapes into a ball.
  5. Roll half of dough into a 15" x 11" rectangle and transfer to jelly roll pan.
  6. Cover with crushed cornflakes.
  7. Add cherries and 1 cup sugar. Roll out the other half of dough for top crust.
  8. Place over cherries and pinch edges together to seal.
  9. Brush with stiffly-beaten egg whites.
  10. Bake at 400 degrees for 40 minutes or until golden and your family is drooling.
  11. While hot, drizzle glaze over top. Slice into squares. Eat out-of-hand-oooh! ooh! ooooh! hot! Yum!
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