Mom's Apple Squares

Mom's Apple Squares

8 Reviews
From: EatingWell Magazine September/October 2009

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. They are best enjoyed slightly warm. Gently reheat any leftovers in the oven or toaster oven to recrisp the crust.

Ingredients 12 servings

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  • 1 1/4 cups whole-wheat pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar, plus 3/4 cup, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 tablespoons cold unsalted butter
  • 5 tablespoons canola oil
  • 1/3 cup ice water
  • 1 large egg, separated
  • 4 cups thinly sliced firm tart apples, such as Granny Smith, Empire or Cortland, peeled if desired
  • 1 teaspoon ground cinnamon


  • Active

  • Ready In

  1. 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 flour 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.
  2. 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.
  3. Combine apples, the remaining 3/4 cup sugar and cinnamon in a large bowl.
  4. 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.
  5. Bake until golden brown and bubbling, 40 to 45 minutes. Let cool for at least 1 hour before cutting into 12 squares.
  • Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.
  • Equipment: Parchment paper

Nutrition information

  • Per serving: 253 calories; 10 g fat(3 g sat); 2 g fiber; 37 g carbohydrates; 3 g protein; 40 mcg folate; 26 mg cholesterol; 17 g sugars; 15 g added sugars; 144 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 1 mg iron; 163 mg sodium; 50 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

Reviews 8

October 03, 2015
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By: EatingWell User
TOO MANY CALORIES I have a great recipe from pampered chef for apple bundles It is 130 calories, total fat 2.5g, 0.5g saturated fat, less than 5mg cholesterol, 25gcarbohydrates and 200mg sodium.. I was hoping for an even healthier version of this family favorite.. your recipe was not it!! I will stick with the pampered chef recipe Cons: not a healthy apple dessert at all !
September 17, 2013
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By: EatingWell User
Mom's apple squares I was rushed so I used a sore made crust, rolled it out to fit the 9x13. I then reduced the sugar to 1/2 Cup added to rest of ingredients and topped with remaining crust. Fantastic. Making again this weekend. OK to omit sugar topping. Not necessary. Pros: Tasted just like apple pie but sooo much easier. I hate making pies Cons: Reduce the sugar
February 13, 2013
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By: EatingWell User
Amazing Delicious! I only had regular whole wheat flour so that's what I used. I thought it was a little light on the apples, but my husband thought it was perfect. Definitely a keeper.
September 20, 2012
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By: EatingWell User
Horrible! Please remove this recipe so no one else will waste their time making it! Pros: Apples were good. Cons: Crust was very dry and bland and it kept falling apart. Way too much work for something so bad.
October 08, 2010
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By: EatingWell User
Wow, too much fat, sugar and white flour!
July 09, 2010
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By: EatingWell User
Calorie count too highhh - noone can afford this number of calories just for dessert. Vickie
October 10, 2009
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By: EatingWell User
This is the first recipe from EatingWell that I was not at all pleased with. The crust was heavy and dry, the apples were just okay. No stellar flavors here. I cook and bake nearly everyday for various people in the neighborhood, many of them in their mid to late 20's....that being said, I NEVER have to throw out food...this sat on the counter for 7 days and was still only 1/2 gone when I tossed it. Unfortunate.
October 01, 2009
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By: EatingWell User
this is my new favorite crust recipe. although, i did modify it a tiny bit: i didn't use wheat flour, just 2 1/2 cups of regular. also, i didn't refrigerate it before use, and it was just fine. i also didn't line the pan with parchment paper. nothing stuck and it came out just fine. my daughter (2 years old) loved this recipe because she could pick it up easily like a cookie. my husband thought it needed more apple, but i thought it was just lovely the way it was. i bottle my own apple pie mix in the fall, so i just sprayed the pan with cooking spray, lined it with this crust, dumped a quart of apple pie filling that i made, then topped with the second crust. after spreading the egg white, i sprinkled with a mix of cinnamon/sugar. DELICIOUS!!!