 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 24 |
|
We have four very productive apple trees in our backyard, so I make a lot of recipes that call for apples. Even then, we'll often end up giving bushels of them away. This apple dessert is one of my family's favorites. If you're serving a larger group, I've found that it goes a little further when cut into squares rather than slices like a traditional apple pie. Ingredients:
filling: |
1/4 cup packed brown sugar |
2 tablespoons cornstarch |
1 cup water |
5 cups thinly sliced peeled apples |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon lemon juice |
pastry: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2/3 cup cold shortening |
2 egg yolks, beaten |
1/4 cup cold water |
1 tablespoon lemon juice |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon milk |
1 tablespoon butter, melted |
1/2 teaspoon vanilla extract |
Directions:
1. For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside.
2. For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half.
3. On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust.
4. Bake at 400° for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry. Yield: 24 servings.
|
|