|Farm Apple Pie|
"A large apple pie that may be eaten along with your fingers. My aunt used to make it for our circle of relatives gatherings."
- 5 pounds apples - peeled, cored and sliced
- four teaspoons lemon juice
- three/4 cup white sugar
- three/4 cup packed brown sugar
- 1 teaspoon floor cinnamon
- five cups all-cause flour
- four teaspoons white sugar
- 2 teaspoons salt
- half teaspoon baking powder
- 1 half of cups shortening
- 2 egg yolks
- 1/4 cup water, or as needed
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- four tablespoons milk
|Prep :||Cook : 20M||Ready in :|
- Preheat oven to 400 tiers F (200 levels C). Place apples in a bowl, and toss with lemon juice.
- Mix 3/four cup white sugar and 3/four cup brown sugar with cinnamon, set apart.
- In a big bowl, mix flour, four teaspoons sugar, salt, and baking powder. Cut in shortening. Beat egg yolks in a 1 cup measuring cup, add water to make 1 cup. Stir into flour mixture to form the pastry.
- Divide pastry in about half of. Use the bigger element for the lowest crust. Roll out backside crust to fit the bottom and prolonged up and over the edges of jelly roll pan (pan is about 10 X 15 inches). Place crust in the pan.
- Alternate layers of apples and sugar combination on the lowest crust.
- Roll out the pinnacle crust slightly larger than the jelly roll pan, and region on pinnacle of the apple filling. Turn the extended top crust below the bottom crust at the rims and pinch to seal. Make small slits in top crust to permit steam to get away.
- Bake at 400 levels F (200 degrees C) for 50 mins or until the top crust is browned.
- To make glaze, integrate confectioners sugar, vanilla, butter, and milk till mixture has consistency of a glaze. Drizzle glaze over the pinnacle of the pie whilst it's miles nevertheless heat. Cut into squares to serve.
- Reynolds® parchment may be used for easier cleanup/elimination from the pan.
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