Prep 30 mins
Cook 45 mins
This is apple pie you can eat with your hands.
- 2 cups flour
- 3 tablespoons sugar
- 3⁄4 cup cold butter or 3⁄4 cup shortening
- 3 tablespoons milk
- 1 egg yolk
- 4 cups peeled and thinly sliced apples (about 6)
- 3⁄4 cup sugar
- 1⁄2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1 egg white
- 1 cup confectioners' sugar
- 2 tablespoons milk
- preheat oven to 350F.
- Stir together the flour and sugar in a large bowl. Add the butter and cut in with a pastry cutter or two knives until the mixture is the size of small peas. Add the milk and egg yolk and blend and blend gently with a fork until the dough just starts to hold together. (if you prefer to use a food processor and pulse for about 10 seconds, or until crumbly. Add the milk and egg yolk and pulse until the dough just forms a ball.) Form the dough into two 1/2 inch thick disks and place one on a lightly floured work surface. Roll out the dough into an 11 by 15 inch rectangle and place it in the bottom and about 1 inch up the sides of a 9 by 13 inch pan and set aside.
- Place apples, sugar, cinnamon, cornstarch and lemon juice in a large bowl and stir until well combined.
- Spread the apple mixture evenly over the crust over the apples and press all around the edges to seal the two pieces of dough together. Trim any excess dough from the edges of the pan. Lightly beat the egg white with a fork and brush over the dough. Bake for 45 minutes or until the apples are tender and the crust in golden brown. Remove from the oven and cool completely.
- Combine the confectioners sugar and milk in a small bowl.
- Spread the glaze over the top crust, the cut into 2-inch squares.