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. They are best enjoyed slightly warm. Gently reheat any leftovers in the oven or toaster oven to recrisp the crust.
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
1 starch, 1 1/2 other carbohydrate, 2 fat