Recipe

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• 4 cups king arthur unbleached all-purpose flour
• 1 cup plus 2 tbsp sugar, divided
• 3 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup shortening
• 3 eggs, separated
• 1/4 cup 2% milk
• 1-1/2 tsp vanilla extract
• 4 cans (12 oz each) apricot filling
• 1 cup chopped walnuts

• 1 In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs.
• 2 In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger.
• 3 Roll out larger portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts.
• 4 Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar.
• 5 Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Yield: about 4 dozen.