Frosted Big Apple Pie

Ingredients

• Egg Yolk Pastry*
• 4 tsp. lemon juice
• 5 lbs. peeled, thinly sliced, tart apples(about 12-15 c.)
• 3/4 c. sugar
• 3/4 c. brown sugar, firmly packed
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 tsp. ground nutmeg
• Confectioners sugar icing
• * Egg yolk Pastry
• 5 c. sifted flour
• 4 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp baking powder
• 1 1/2 c. lard
• 2 egg yolks
• cold water

Directions

Roll out half the pastry into rectangle and use to line 15 1/2 x 10 1/2 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 apples slices on top and sprinkle with remnaining sugar-spice mixture.

Top with remaining pastry, rolled out; seal and crimp edges. 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, drizzle with confectioner's sugar mixed with milk to make a thin icing. Cut in squares to serve.

Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Frosted Big Apple Pie