Prep 1 hr
Cook 45 mins
An old fashioned apple pie baked and served in a cookie sheet (or jellyroll pan) that can be cut into squares and served to a crowd. This recipe is many years old and was given to me by my Aunt Amy. (To save time, friends suggested I buy refrigerated pie crusts and roll them to fit pan, but I haven't tried it yet!)
- 2 cups shortening
- 5 cups flour, siftedd
- 1⁄4 cup sugar
- 1 teaspoon salt
- 2 egg yolks, beaten
- 1 cup cold water
- 1 teaspoon vinegar
- 6 cups tart apples, peeled and sliced
- 3 tablespoons lemon juice
- 3⁄4 cup brown sugar
- 3⁄4 cup white sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 cup butter (1/2 stick)
- white sugar
- 1 cup powdered sugar
- 3 tablespoons water
- With 2 forks or pastry blender, mix first four ingredients to the consistency of cornmeal.
- Beat egg yolks and add water and vinegar.
- Sprinkle over dry mixture and work until it is well mixed and forms a ball. Divide into 2 balls and let rest in refrigerator.
- Combine sugars and spices and set aside.
- In another bowl, soak apple slices in lemon juice.
- Take one ball of dough and roll out to fit the bottom and up sides of a large cookie sheet or jellyroll pan, 11 x 15" or 11 x 17". Trim off edges.
- Place half the apples on dough and sprinkle with half the sugar mixture. Repeat with remaining apples and sugar mixture.
- Dot with 1/2 stick butter pieces.
- Roll remaining dough for top and cover pie, making a slit in the middle.
- Crimp edges of pie, brush with milk and sprinkle with a little white sugar.
- Bake at 450 dg. for 15 minutes, reduce heat to 350 dg. for 25 to 30 minutes until golden brown.
- Cool 20 minutes, then drizzle glaze of powdered sugar and water over top of pie.