Apple Slices

From the Chicago Tribune

This is one of those classic Chicago Tribune recipies from the 1960's. These are the best apple slices I've ever had.

Pastry

Cut together with a pastry hook
  • 3/4 cup shortening
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Mix together
  • 1 teaspoon lemon juice
  • 2 egg yolks
  • 1/3 cup water
  • Sprinkle over dry ingredients and blend lightly to form dough. It will be very soft.
  • Refridgerate to make it easier to handle.

Filling

  • 3 pounds tart apples, peeled and cored
  • Boil...
    • 1 cup water
    • 1 1/2 cups sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
  • To the boiling liquid add 2 tablespoons cornstarch that has been disolved in 1/4 cup cold water. Cook for about 5 minutes stirring constantly.
  • Add apples. Cook ten minutes.

Putting it all together...

  • Divide dough into two pieces and roll out one to fit the bottom of a jelly roll pan (any pan that has sides will do but at least 9x13.) Pour in filling and cover with top dough (rolled out). Cut vents for steam.
  • Bake at 450 for 20 minutes.
  • Reduce heat to 350 for another 30 minutes.
  • When cool, drizzle thin powder sugar frosting on top. (That's made with sifted powdered sugar with about a tablespoon of water to 1 cup sugar).

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Copyright © 2006 by Cheryl K. Qualls. Last updated 14-May-2006. All rights reserved.