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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Great sheet cake for a crowd. Takes a little time,but worth it Ingredients:
8 granny smith apples(about 31/2lbs) peeled,cored,sliced thin |
8 golden delicious apples(about 31/2lbs,peeled,cored and sliced thin |
11/2c granulated sugar |
1/2tsp. salt |
11/2c animal crackers(see note) |
2(15-oz. boxes pillsbury ready to roll pie crust |
4tbs unsalted butter,melted and and cooled |
6tbs.minute tapioca |
2tsp ground cinnamon |
3tbs lemon juice |
glaze:3/4c reserved apple juice(from filling) |
2tbs lemon juice |
1tbs unsalted butter,softened |
11/4c confectioners' sugar |
Directions:
1. Pie;
2. Combine apples,1c sugar and salt in colander set over large bowl,let sit,tossing occasionally,unttil apples release their juices,about 30 mins..Press gently on apples to extract liquid and reserve 3/4c liquid.
3. Adjust oven rack to lower-middle position and heat oven to 350.Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture,vrush half of one pie round with water,overlap with second pie round and dust top with cracker mixture,. Roll out dough to 19x14 and transfer to rimmed balking sheet. Brush dough with butter and refrigerate;roll out top crust in same way.
4. Toss drained apples with tapioca,cinnamon and lemon juice and arrange evenly over bottom crust,pressing lightly to flatten. Brush edges of bottom crust with water,and arrange top crust on pie. Press crusts together and use paring knife to trim excess dough. Use fork to crimp and seal outside edges of pie,then to pierce top of pie at 2 intervals Bake till pie is golden brown and juices bubbly,sabout 1 hour.
5. Transfer to wire rack and let cool 1 hour
6. Glaze:
7. While pie is cooling,simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4cup,about 6 mins. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely,at least 1 hour longer.
8. Pie can be made 24 hours in advance and refrigerated. Bring to room temperature before serving.
9. Note; We grind animal crackers(and sugar) in processor and use this mixture instead of flour to facilitate rolling out the dough. The animal cracker-sugar mixture lends much-needed flavor to bland store-bought pie dough.
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