Pam's Apple Slices

For quite a few years, already, Pam has made a very large 19x13-inch panful of Apple Slices for Thanksgiving Day-- it has a bottom and top crust, and is so, so, so tasty!    Here is the one all ready to go for tomorrow...

Some like to drizzle a thin icing over the top, like in the next photo, but it is so good even without it.  With this recipe, you get apple pie flavor in something akin to a bar-- like this...

It was many, many years ago that I first enjoyed these-- Dolores S. made and brought these to a R.S. doing when we still had regular weeknight meetings in the 'old chapel'.  It was LIKE at first bite, and that hasn't changed.


Here's the recipe for it-- the following recipe is for a 15"x10"x1" jelly roll pan:

For the crust, you can use your own favorite, OR the store-bought rolled up version, or the one we like to use around here.....

Easy Pie Crust

I first got this from my sister Nadine and I like it because it is 'forgiving' in that it doesn't get all tough and crabby if I re-roll a part of it, or do some patching with it. 

This recipe makes 4 single, or two double crusts-- or, just enough for the 15x10x1" pan of 'Apple Slices'. 

INGREDIENT LIST:

4 cups all-purpose flour
1 and 1/2 teaspoon salt
1 tablespoon sugar
1 and 2/3 cups shortening (or Lard)
1 egg, slightly beaten
1 tablespoon apple cider vinegar
1/2 cup cold water

DIRECTIONS:

1.  In a large bowl (or the bowl of a food processor, or Kitchen Aid stand mixer), combine flour, salt, and sugar.

2.  Add the shortening.  Mix until texture is quite fine (with the Kitchen Aid, I use the wire whisk attachment for this).

3.  Add a blended mixture of the beaten egg, vinegar, and cold water-- mix well  (I change to the regular mixer paddle on my Kitchen Aid for this).

You'll think the dough is 'much too moist', but you'll be adding more 'dusting' flour as you roll it out on a floured surface and it'll be fine.  Hint:  I roll it out on either floured freezer paper,  floured waxed paper, or floured Saran Wrap-- then I carefully lay my pie plate in the center of the rolled dough, flip everything over and peel paper off.  Trim.

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Apple Slice Filling:

1 cup crushed corn flake cereal (or the store-bought already crushed crumbs)

8 cups (8-10 medium) peeled, cored, sliced 1/4" tart cooking apples*

1 cup sugar

1 and 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

For brushing on the crust:

1 egg white

2 tablespoons more of sugar

1/2 teaspoon more of cinnamon

  

DIRECTIONS:

Once you have the bottom crust in the pan, sprinkle evenly with the cereal crumbs (this is to absorb juices); layer apples over the cereal.  In small bowl, combine the sugar, cinnamon and nutmeg and sprinkle evenly over the apple layer.  Cover with remaining crust dough.

For the 'brush on glaze':  In small bowl, beat the egg white with fork until foamy; brush over top crust.  In small clean/dry bowl, stir together the  2 tbsp. sugar and 1/2 tsp. cinnamon; sprinkle this very evenly over the top egg-white-brushed crust.

Bake for 45-60 minutes or until lightly browned.  

Icing:

1 cup powdered sugar

1 to 2 tablespoons milk

1/2 teaspoon vanilla

In small bowl, stir together all icing ingredients; drizzle over top of all while warm.  Cool.  Cut.  Enjoy. 

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* Cooking Apples:  Golden Delicious, Granny Smith, Gravenstein, Jonathon, Lady Apple and Rhode Island Greening.  (This list was in the original article from which I got the recipe many years ago.)