PASTRY SQUARES:

3 cups sifted all-purpose flour
2/4 tsp. salt
3/4 cup shortening or lard
7 to 8 tbsp. cold water

Sift flour and salt together. Cut in shortening with a pastry blender or two knives until pieces are of the size of small peas. Gradually sprinkle cold water over mixture, mixing lightly with a fork after each addition; add only enough water to hold pastry together.

Using half of the pastry at a time, roll out pastry about 1/8-inch thick on floured surface. Cut into 2-inch squares. Set aside.

APPLE FILLING:

6 large apples (about 2 lb.)
3/4 cup sugar
1 tsp. ground cinnamon
1/4 cup (1/2 stick) butter
1 cup boiling water

Wash apples, pare, core, and cut into slices. Arrange alternate layers of apples and pastry squares in a large, heavy sauce pot (glass Corning Ware is ideal). Sprinkle each layer of apples generously with a mixture of sugar and cinnamon. End with a layer of pastry squares. Dot top with butter. Pour in one cup of boiling water, cover tightly, and cook over high heat just until boiling.

Reduce heat to low and continue cooking until apples are tender, about 25 minutes. Serve with warm milk or cream.

Shortcut: Use two Pillsbury prepared pie crusts for the pastry squares. Prepare as directed above.