frosted-apple-slab-pie-R156806-ss

Frosted Apple Slab Pie
Yields 32
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Ingredients
  1. 3 cups
  2. all-purpose flour
  3. 2 tablespoons
  4. granulated sugar
  5. 1/2 teaspoon
  6. salt
  7. 1/2 cup
  8. shortening
  9. 1/2 cup
  10. cold butter
  11. 2
  12. egg yolks, beaten
  13. 1/3 cup
  14. milk
  15. 6 cups
  16. peeled, cored, and thinly sliced cooking apples (2- 1/4 pounds)
  17. 1 cup
  18. granulated sugar
  19. 1 cup
  20. crushed cornflakes
  21. 1/2 teaspoon
  22. ground cinnamon
  23. 1/2 teaspoon
  24. freshly grated nutmeg or 1/4 teaspoon ground nutmeg
  25. 1
  26. egg white, beaten
  27. Powdered Sugar Icing
  28. Freshly grated nutmeg or ground nutmeg (optional)
  29. Powdered Sugar Icing
  30. 1 1/2 cups powdered sugar
  31. 1/4 teaspoon vanilla
  32. 1 - 2 tablespoons milk
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F. On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 15x10x1-inch baking pan. Spoon filling evenly into pastry-lined pan.
  5. Roll the remaining pastry between 2 pieces of waxed paper to a 15x10-inch 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
  6. 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.
  7. Drizzle with Powdered Sugar Icing and, if desired, sprinkle with additional nutmeg. Let stand until icing is set. Cut into bars. Makes 32 bars
  8. Powdered Sugar Icing
  9. In a medium bowl, combine powdered sugar, vanilla, and enough milk (1 to 2 tablespoons) to make icing a drizzling consistency.
Adapted from recipes.com
Adapted from recipes.com
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