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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I belong to several volunteer service groups, and this dessert has been a real time-saver when there's a large crowd to be fed. It serves more than an ordinary pie with about the same amount of effort. -Bertha Jeffries, Great Falls, Montana Ingredients:
6 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1-1/2 teaspoons baking powder |
1-1/2 cups shortening |
6 egg yolks |
3/4 cup plus 4-1/2 teaspoons water |
3 tablespoons lemon juice |
8 cups sliced peeled tart apples |
1-1/2 cups sugar |
1 cup crushed cornflakes |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 egg white, lightly beaten |
Directions:
1. In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Whisk the egg yolks, water and lemon juice; gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
2. Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan. Arrange apples over crust. Combine the sugar, cornflakes, cinnamon and nutmeg; sprinkle over apples.
3. Roll out remaining dough to fit top of pie; place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until golden brown. Yield: 16-20 servings.
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