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Instructions |
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Mix as for pie crust flour, salt, shortening and egg yolk with milk.
Roll out 1/2 of the crust mixture and place in jelly roll pan. Place
a thin layer of crushed corn flakes over the bottom of the crust. For
ease in rolling crust try rolling between pieces of parchment paper
this also makes the transfer into the pan easier. Use flour when
rolling to prevent sticking.
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Peel core and slice apples to fill with a heap in the pan. When
selecting apples, refer the apple guide at the grocery store of apples
good for baking. Keep sliced apples in cool salt water to keep from
turning brown, apples can be kept in the fridge if not baking right
away. Drain water from apples before putting in the pan over the
bottom crust. Mix together cinnamon and sugar, sprinkle over apples in
the pan.
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Roll out the rest of the crust mixture for the top crust. Place over
top, seal edges. Whip egg white until frothy brush on crust with
fingers or pastry brush.
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Bake at 375 for one hour or until apples are soft. Use a thooth pick to
test when apples are soft. When cool, drizzle mixture of powdered sugar
and milk in lines crosswise and length wise
(optional).
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Serving
Suggestions |
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Serve with ice cream or whipped topping.
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Originally Submitted
10/31/2009
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