| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 2/3 | c | Shortening (my mother's original recipe calls for lard) |
| 2 | Egg yolks | |
| 1 | tb | Lemon juice |
| 1/4 | c | Water |
| 6 | c | Sliced apples; about |
| 2/3 | c | Sugar |
| 2 | tb | Flour |
| 1/2 | ts | Cinnamon |
| 1 | c | Powdered sugar |
| 2 | tb | Butter |
| 1/2 | ts | Vanilla |
| 1 | tb | Milk |
INSTRUCTIONS
CRUST FILLING ICING From: [email protected] (Mary Grivetti) Date: Mon, 14 Mar 1994 21:04:02 GMT CRUST: Sift flour with salt; cut in shortening as for pie crust. Mix egg yolks, lemon juice and water and sprinkle over flour mixture; blend lightly until dough is formed. Divide dough into two parts. Roll first piece to fit bottom and sides of 9x13 pan. FILLING: Arrange apples (or cherry filling) in crust-lined pan, then sprinkle over with sugar-cinnamon mixture. Roll remaining dough to fit top; arrange over filling, fold and crimp/seal around edges. Cut steam vents in top crust. Bake about 35-40 minutes at 400 degrees. ICING: Mix and spread over baked slices while slightly warm. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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