by Heidi Claros
Modified by Kathy Lutz
APPLE FILLING
- 8 c apples, peeled and sliced (I slice mine really thin - use any apple Gala, Gran Smith, Braeburn etc) TODAY I USED GALA APPLES
- 1/2 c cup flour
- 1 ¼ c cup sugar
- 1 ½ tsp cinnamon
- ½ t fresh grated nutmeg
CRUST
- 4 c flour
- ½ tsp salt
- 1 Tbsp sugar
- 1 ½ c shortening (I prefer using 1 cup butter ½ cup shortening)
- 2 eggs yolks beaten plus water to equal 1 cup, reserve 1of the egg whites throw other away, You‘re going to use it to brush the top crust.
ICING/FROSTING
- 1 ¾ cup powdered sugar
- 4 Tbsp plus Milk or light cream - approximately
- ½ + teaspoon Vanilla extract (I like Almond extract better)
Directions
1. Mix apple slices, sugar, ½ cup flour and 1 ½ tsp cinnamon and the ½ tsp nutmeg for the filling. Set aside.
2. Mix the remaining ingredients as pie crust, reserve 1 egg white. (I mix the shortening and dry ingredients with a sturdy (professional) whisk until well blended (like cornmeal) then add in the egg yolk/water mixture) using a wooden spoon Divide dough in two pieces. Roll out 1/2 of the dough to fit a 10x15 inch jelly roll pan with sides. I use rolling pin to help me transfer the long piece of dough to pan.
3. Cover with apple mixture. Roll out top crust. Cover with top crust. (I find it easier to roll the crust loosely back on to rolling pin then roll onto the prepared pan of apples) Brush top with egg white. Make several slits in crust for steam to escape. Bake at 350 for 45-60 min. Keep an eye on it.
4. Mix 1 ¾ cup powdered sugar and 1 tsp vanilla or Almond extract with enough of the cream or milk to make thin frosting. Mix well and spread over HOT crust. (It will harden into a glaze) I do this as soon as I take it out of the oven. Let it cool for just a few minutes Cut into Squares then serve with Vanilla Ice Cream. Soooo goood!
