Monday, October 19, 2009

Apple Sheet Pie

2 1/2 cups flour
1 T sugar
1 t salt
1 cup shortening
1 egg, separated
1/2 cup crushed cornflakes
7-8 cups apples--peeled, cored, sliced
1 1/2 cups sugar
1 t cinnamon

Sift together flour, sugar, and salt; cut shortening in with pastry blender or two knives. Put egg yolk into a measuring cup and add milk to make 1/2 cup. Add to flour mixture and mix just until dough shapes into a ball. Roll out half to 15x11 inch rectangle; transfer to baking sheet. Cover with corn flakes, then with apple slices. Mix sugar and cinnamon; sprinkle over apples. Roll out other half of dough for top crust; place over apples; pinch edges together. Beat egg white until stiff; spread on top crust. Bake at 400 degrees for 40 minutes. While hot, drizzle glaze over top.
Glaze: 1 cup powdered sugar, 2 T lemon juice.

Now we all know this isn't a true "jen" recipe unless there are changes... I did use cornflakes but Alan suggested that I use frosted flakes next time. For the sugar/cinnamon mixture, I also added a bit of nutmeg and a bit of ground cloves. And I didn't use all the sugar mixture either. I didn't stiffen the egg white either. I just beat it a little and did more of an egg wash on the top crust which I then sprinkled with some of the leftover sugar mixture.

No comments: