Food Lion
Recipes courtesy of Eating Well.
Mom's Apple Squares
Traditional recipes for apple squares often use plenty of trans fat-laden shortening in the crust. We replaced it with a mixture of canola oil and butter and swapped out half the all-purpose flour for whole-wheat pastry flour for a little fiber.
Makes 12 servings
Active Time:40 minutes
Total Time:3 1/2 hours (including cooling time)
Ease of Preparation:Moderate
Nutrition Information:253 calories; 10g fat (3g sat, 4g mono); 28mg cholesterol;
37g carbohydrate; 3g protein; 2g fiber; 163mg sodium; 49mg potassium
You will need
- 1 1/4 cups whole-wheat pastry flour
- 5 tablespoons canola oil
- 1 1/4 cups all-purpose fl our
- 1/3 cup ice water
- 2 tablespoons sugar, plus 3/4 cup, divided
- 1 large egg, separated
- 3/4 teaspoon salt
- 4 cups thinly sliced firm tart apples, such as Granny Smith, Empire or Cortland, peeled if desired
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamo
- 4 tablespoons cold unsalted butter
Directions
- Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar, salt and baking powder in a large bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine. Whisk water and egg yolk in a small bowl. Add to the f our mixture and stir until it begins to come together. Knead the dough with your hands in the bowl a few times until it forms a ball. Divide the dough in half and shape into 5-inch disks. Wrap each in plastic and refrigerate for at least 1 hour.
- Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray and line the bottom and sides with parchment paper.
- Combine apples, the remaining 3/4 cup sugar and cinnamon in a large bowl.
- Roll one portion of dough between sheets of parchment or wax paper into a 9-by-13-inch rectangle, Peel off the top sheet and invert the dough into the prepared pan. Peel off the remaining paper. Trim the dough so it covers just the bottom of the pan. Spread the apple filling evenly over the dough. Using the parchment or wax paper, roll out the remaining dough, invert it over the filling and trim the edges so it just covers the filling. Whisk the egg white in a bowl until frothy and evenly brush over the top crust. Lightly sprinkle the crust with additional sugar, if desired.
© 2009 Eating Well, Inc., Photos by Ken Burris
