Granny Smith Apples: Best color is light green not intensely green and could even have a slight yellow tint. High in vitamin C and resists browning. Nicely balanced sweet tart flavor. Cooks into excellent thick applesauce, but is normally not recommended for baking. However in this recipe they work well due to the tender pastry covering.

Ingredients:
2-1/2 cups plus 2 tablespoons flour (divided)
1-cup (2 sticks) margarine or butter, room temperature, plus 1-1/2 tablespoons butter to dot top of apple squares (divided)
1-1/4 cup sugar (divided)
2 eggs
One package of yeast mixed with 1/4-cup warm water
Eight medium Granny Smith apples, peeled and sliced
Juice of half a lemon
Butter icing (use your favorite recipe)

Directions:
Mix 2-1/2 cups flour and 1 cup margarine until incorporated. Add 1/4 cup sugar, eggs and yeast mixture. Mix well.

Divide dough into two parts. Pat half the dough into 11-by-7-inch pan. Toss apples with remaining 1-cup sugar, remaining 2 tablespoons flour and the lemon juice.

Arrange apples over dough and dot with remaining 1-1/2 tablespoon butter.

Preheat oven to 35-degrees.

Roll out remaining dough to fit over the apples in pan. Cover apples with dough. Bake in preheated oven 40 to 45 minutes or until done. When cool, frost with butter icing if desired.

Recipe makes six to eight servings.

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