4 sticks butter
4 c. flour
1 c. sour cream
1 tsp. vanilla

GLAZE:

2 c. confectioners sugar
1 tsp. vanilla
4 tbsp. water

Cut butter into flour until mixture resembles coarse crumbs. Add sour cream and vanilla; mix well. Refrigerate for 2 hours.

Preheat oven to 325 degrees. Roll out 1/2 of dough and place into bottom of ungreased 10x14 jelly roll pan. Spread apple pie filling over dough. Roll out remaining dough and cover filling.

Crimp edges; cut slits for steam to escape. Bake at 325 degrees for 55 minutes or until squares are golden brown. Combine glaze ingredients; beat until smooth. Drizzle with glaze, then cut into squares.

APPLE PIE FILLING:

4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. lemon juice
1 tsp. salt

Blend everything except lemon juice. Stir in 10 cups of water. Cook until thick and bubbly. Take off heat and add lemon juice. Add sliced peeled apples. (Add enough apples so that mixture is thick.) Put mixture into fruit bottles. Process 25 minutes. Makes 6 quarts.