| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 36 | servings | |
INGREDIENTS
| 4 | c | All-purpose flour |
| 1 | ts | Salt |
| 2 | c | Shortening |
| 8 | oz | Sour cream |
| 6 | lg | Cooking apples; peeled, cored and sliced |
| 1 | c | Sugar |
| 1/2 | c | Brown sugar; firmly packed |
| 1 1/2 | tb | Lemon juice |
| 1/4 | c | Graham cracker crumbs |
| 1/4 | c | Breadcrumbs; fine dry |
INSTRUCTIONS
Combine flour and salt. Cut in shortening until mixture is crumbly. Stir in sour cream. Cover and chill. Combine apple slices, sugar, brown sugar and lemon juice. Set aside. Divide chilled dough in half. Place one portion on a sheet of wax paper and roll into a 15 x 10-inch rectangle. Place in an ungreased 15 x 10-inch jelly roll pan. Sprinkle graham cracker crumbs and bread crumbs over the dough. Spoon the apple mixture over the crumbs. Roll the remaining pastry into a 16 x 12-inch rectangle. Place over the apple mixture. Fold edges under and crimp. Bake at 375' for one hour. Cool in the pan on a wire rack. Cut into 2-inch squares. Yield: approx. 36 squares. Source: "From HomeLife Magazine, September 1999" Yield: "36 squares" Converted by MM_Buster v2.0m. Posted to MM-Recipes Digest by Colleen <a_sundays_child@yahoo.com> on Aug 28, 1999
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