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Farm Apple Pan Pie

Serves: 20

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Dolores Skrout, Summerhill, Pennsylvania


   EGG YOLK PASTRY:
   5 cups all-purpose flour
   4 teaspoons sugar
   1/2 teaspoon salt
   1/2 teaspoon baking powder
   1-1/2 cups shortening
   2 egg yolks, lightly beaten
   3/4 cup cold water
   FILLING:
   5 pounds tart apples, peeled and thinly sliced
   4 teaspoons lemon juice
   3/4 cup sugar
   3/4 cup packed brown sugar
   1 teaspoon ground cinnamon
   1/2 teaspoon ground nutmeg
   1/4 teaspoon salt
   Milk
   Additional sugar


In a bowl, combine flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until the mixture can be formed into a ball. Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15-in. x 10-in. x 1-in. baking pan. Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. Roll remaining pastry to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top pastry. Bake at 400° for 50 minutes or until crust is golden brown and filling is bubbly.

© Copyright Reiman Publications, 1993-1997


Farm Apple Pan Pie comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!







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