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“Jumbo apple pie for treating a crowd--have a pot of coffee ready to pour.”
READY IN:
1hr 15mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE EGG YOLK PASTRY: Combine dry ingredients; cut in lard.
  2. Beat egg yolks slightly in measuring cup with fork and blend in enough cold water to make a scant cupful.
  3. Sprinkle over flour mixture, a little at a time, tossing with fork until mixture is moist enough to hold together.
  4. Roll out like any pastry.
  5. Makes pastry for 1 Frosted Big Apple Pie or 3 (2-crust) 9 inch pies.
  6. FOR THE PIE: Roll out half the pastry into rectangle and use to line 15 1/2 inch X 10 1/2 inch X 1 inch jelly-roll pan.
  7. Sprinkle lemon juice on apples.
  8. Place half the apples in bottom of pastry-lined pan.
  9. Combine remaining ingredients, except apples and frosting.
  10. Sprinkle half the mixture over apples in pan.
  11. Spread remaining apple slices on top and sprinkle with remaining sugar-spice mixture.
  12. Top with remaining pastry, rolled out; seal and crimp edgesl.
  13. Brush with milk and sprinkle with a little sugar.
  14. Cut vents or prick with fork as for all 2-crust fruit pies.
  15. Bake in hot oven (400 degrees F) 50 minutes.
  16. When cool, drizle with confectioners sugar mixed with milk to make a thin icing.
  17. Cut in squares to serve.
  18. Makes 24 servings.

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