Farm apple pan pie
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | All-purpose flour |
| 4 | teaspoons | Sugar |
| ½ | teaspoon | Baking powder |
| 5 | pounds | Tart apples -- peeled & |
| Sliced | ||
| 4 | teaspoons | Lemon juice |
| ¾ | cup | Sugar |
| ¾ | cup | Packed brown sugar |
| 1½ | cup | Shortening |
| 2 | eaches | Egg yolks -- lightly beaten |
| ¾ | cup | Cold water |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| Milk | ||
| Additional sugar | ||
Directions
EGG YOLK PASTRY
FILLING
In a bowl, combine flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed add additional water, l tablespoon at a time, until the mixture can be formed into a ball. Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10x1 inch baking pan.
Sprinkle apples with lemon juice; arrange half of them over dough.
Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. top with remaining apples; sprinkle with remaining sugar mixture. Roll remaining pastry to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top pastry. Bake at 400 deg. for 50 minutes or until crust is golden brown and filling is bubbly. Yield: 18 to 20 servings.
Recipe By : Country Woman