Frosted Big Apple Pie

"Jumbo apple pie for treating a crowd--have a pot of coffee ready to pour."
 
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Ready In:
1hr 15mins
Ingredients:
15
Serves:
24
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ingredients

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directions

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

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