Farm Apple Pan Pie

• Produce

  • 5 lbs Apples, tart

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 4 tsp Lemon juice

• Baking & Spices

  • 5 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 3/4 tsp Salt
  • 1 1/2 cups Shortening
  • 40 tsp Sugar
  • 1 Sugar

• Dairy

  • 1 Milk

• Liquids

  • 3/4 cup Water

Found on tasteofhome.com

Description

Ingredients

• 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 large 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
• Whole milk
• Additional sugar

Directions

• Directions In a large bowl, combine the 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 mixture can be formed into a ball. Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-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. Yield: 18-24 servings. Originally published as Farm Apple Pan Pie in Country Woman May/June 1994, p33 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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