Prep 1 hr 30 mins
Cook 20 mins
From the Penzeys Spice Fall 2006 Catalogue. Said to be "always fabulous"!
- 4 cups flour
- 1 teaspoon salt
- 1⁄2 lb shortening
- 2 large egg yolks, beaten
- 30 crushed vanilla wafers
- 1 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 3 lbs apples, peeled cored and sliced (Mcintosh or Granny Smith and cut each apple into 12 slices)
- 3 cups powdered sugar
- Put beaten eggs in a 1 cup measuring cup and fill with water.
- In a roomy bowl, combinee flour and salt. Cut in shortening.
- Add the egg yolk/water mix and stir until incorporated. Set aside.
- In a seperate bowl, combine sugar, cinnamon, and nutmeg. Set aside.
- Preheat oven to 450 degrees.
- Divide the dough in half.
- Roll half out to fit a 16 1/2 by 12 1/2 cookie sheet.
- Sprinkle with half of the vanilla wafer crumbs.
- Spread half of the appple slices on top of the crumbs.
- Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices.
- Top with the rest of the apple slices.
- Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices.
- Roll out second half of dough large enough to cover bottom layer of dough and apple filling.
- Lightly moisten perimeter of bottom layer of dough and water.
- Place second layer of dough on top of bottom layer of dough and apples.
- Seal the two layers of dough and crimp.
- Make a few small slits in the top crust to le t steam escape.
- Bake at 450 for 20 minutes. The apples will be slightly firm.
- Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm, but NOT hot.