Subj : BH&G 2358
To   : ALL
From : DAVE DRUM
Date : Fri Apr 09 2021 14:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frosted Apple Slab Pie
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 32 Servings
 
      3 c  All-purpose flour
      2 tb Granulated sugar
    1/2 ts Salt
    1/2 c  Shortening
    1/2 c  Cold butter
      2    Egg yolks; beaten
    1/3 c  Milk
      6 c  Peeled, cored, thin sliced
           - cooking apples
      1 c  Granulated sugar
      1 c  Crushed cornflakes
    1/2 ts Ground cinnamon
    1/2 ts Fresh grated nutmeg
           +=OR=+
    1/4 ts Ground nutmeg
      1    Egg white; beaten
           Powdered Sugar Icing
           Fresh grated nutmeg or
           - ground nutmeg (opt)
 
  For pastry, in a large bowl, combine flour, the 2
  tablespoons granulated sugar, and the salt. Using a pastry
  blender, cut in shortening and butter until pieces are
  pea-size.
  
  In a small bowl, whisk together egg yolks and milk.
  Gradually stir egg yolk mixture into flour mixture,
  tossing with a fork to moisten. Sprinkle 1 to 2
  tablespoons water over the mixture, gently tossing until
  all of the mixture is moistened. Using your fingers,
  gently knead the pastry just until a ball forms. Divide
  pastry into 2 portions, making one portion slightly larger
  than the other. Wrap and chill until needed.
  
  For filling, in an extra-large bowl, combine apples, the 1
  cup granulated sugar, the cornflakes, cinnamon, and the
  1/2 teaspoon nutmeg. Set aside.
  
  Set oven @ 350ºF/175ºC.
  
  On a lightly floured surface, use your hands to pat the
  larger portion of pastry into the bottom of a 15" x 10"
  baking pan with 1" sides. Spoon filling evenly into
  pastry-lined pan.
  
  Roll the remaining pastry between 2 pieces of waxed paper
  to a 15" x 10" rectangle. Carefully peel off top sheet of
  waxed paper. Invert pastry, pastry side down, over the
  apple layer. Carefully peel off waxed paper. Press edges
  the two rectangles together using wet fingers. Cut a few
  slits in the top pastry; brush lightly with egg white.
  
  Bake in the preheated oven for 45 to 50 minutes or until
  pastry is golden, fruit is tender, and filling is bubbly.
  Cool completely in pan on a wire rack.
  
  Drizzle with Powdered Sugar Icing and, if desired,
  sprinkle with additional nutmeg. Let stand until icing is
  set. Cut into bars.
  
  Makes 32 bars
  
  FROM THE TEST KITCHEN: Layer bars between sheets of waxed
  paper in an airtight container; cover. Store in the
  refrigerator for up to 3 days or freeze for up to 3
  months.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A hungry man with a seafood allergy looking at a Red Lobster menu
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