Cinnamon Apple Squares

This selection impresses everyone and stays fresh-looking and tasting for days. A good example of how changing some basic elements totally transforms a recipe.

PASTRY (*)
2 1/2 cups all-purpose flour
1/2 cup unsalted butter
1/2 cup vegetable shortening
1/4 cup half-and-half
1/4 cup ice water
3/4 teaspoon salt
1 tablespoon sugar

APPLE FILLING
6-8 cups unpeeled shredded apples (i.e. Golden Delicious)
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons flour
1 tablespoon corn starch

confectioner's sugar for dusting

(*) You may also use prepared pie pastry for a double crust 9 inch pie.

Lightly grease a 9 by 13 inch rectangular pan. If you have one with a removable bottom, this is easier for cutting and serving the squares.

Pastry: Place the flour in a large bowl. Cut or rub the butter and shortening into the flour until you have a somewhat even mixture of flour covered fat resembling a coarse meal. Make a well in the center and add half-and-half and most of the water. Stir with a fork or fingers to dissolve salt and sugar. Stir dough lightly with a fork to combine dry and liquid ingredients. Use hands when dough gets too hard to mix and combine to make a rough mass. If dough seems too dry, add remaining water or even a bit extra, as required. Knead very gently for a few seconds to smooth out dough. Pat into a flattened disc and wrap well in plastic. Chill at least one hour (or overnight) before using.

Meanwhile, peel apples, then shred them on a hand grater to make about 6-8 cups of shredded apples. You will require enough to nicely fill the pan (not overflowing). Toss apples with sugar, lemon juice, cinnamon, flour and corn starch.

Preheat oven to 400 F.

Remove dough from refrigerator and divide in half. Wrap one of the portions and place in freezer. Roll remaining pastry to fit pan bottom and sides - or press pastry, with fingertips, as evenly as possible over bottom of pan (sometimes you can just arrange patches of dough and press to seal any gaps - it is not important to be perfect for bottom layer). Arrange shredded apple filling evenly over bottom pastry.

Remove reserved dough from freezer. Using a metal hand grater, shred dough as you would cheese. If dough is too cold to work with, allow it to warm 10-15 minutes. Arrange shredded dough over apples.

Bake 15 minutes at 400 F. Reduce heat to 375 F. and bake, until apple juices begin to come through top and side surface and dough on top is lightly browned (20-25 minutes). Remove from oven and allow to cool well.

Before serving, dust with a generous shower of confectioner's sugar.

About 20 squares depending on size