Cherry Squares

This recipe was given to me by Cathy Warner.  This is her mother's, Clara Zilch, recipe.  You can use your favorite pie filling.

3 cups flour, sifted
1/2 cup white sugar
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup Crisco all-vegetable shortening
2 egg yolks, reserve the whites
1/2 cup milk + 1 tablespoon cider vinegar
21-oz. can cherry pie filling, or filling of your choice

3/4 cup confectioners sugar
1/2 teaspoon butter, room temperature
1/4 teaspoon vanilla
milk, as needed

In a medium-size bowl, use a fork to combine the flour, sugar, salt, baking soda, and Crisco.  Add the egg yolks, milk and vinegar and mix well.  Press 3/4 of the dough into an ungreased 9x13-inch baking pan, forming a short edge around the pan to prevent filling from sticking to pan.

Place pie filling on top of dough. 

Roll out remainder of dough on a lightly floured surface.  Cut into strips and place strips crisscross on top of filling.  Brush strips with egg whites and border.

Bake in a 375 degree oven for 45 minutes, or until filling is bubbly and strips are browned.  Cool.

Make icing by combining the confectioners sugar, soft butter, vanilla, and enough milk just too drizzle consistency.  Do not let icing be too runny or it will make your crust soggy.  Drizzle confectioners sugar across cherry squares.  To keep from getting soggy, do not cover completely.