Saturday, December 29, 2012

Glazed Apple Pan Pie

I haven't made one of these in years, but I use to make them every Christmas. It's basically a delicious apple pie made in a 15 x 10 x 1 baking pan. It's great for taking "apple pie" to a large family gathering because it makes 24 servings. My Dad is probably the pickiest apple pie connoisseur I know & even he said it was delicious.

The original recipe came from Taste of Home Magazine, Oct/Nov. 1998 issue. Unbelievably, I haven't really tweeked this recipe.

Glazed Apple Pan Pie

5 cups all-purpose flour
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 cups shortening
2 egg yolks
2/3 cup ice water

14 cups thinly sliced peeled tart apples (I always use Jonathon apples..It takes about 10 lbs. for this recipe).
4 tsp. lemon juice
1 tsp. vanilla
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp. ground cinnamon
1/4 tsp. salt
3 Tblsp. butter
2 Tblsp. milk

1/2 cup confectioners' sugar
1 Tblsp. water
1/8 tsp. vanilla

In a bowl, combine flour, sugar, salt & baking powder.
Cut in shortening until crumbly.
Beat egg yolks & water.
Add to flour mixture, tossing with a fork until dough forms a ball.
Divide dough in half.
Roll out one half to fit the bottom of an ungreased 15 x 10 x 1 baking pan.

Toss apples with lemon juice & vanilla; set aside.
Combine sugars, cinnamon, & salt.
Place half of the apples over the crust.
Sprinkle with half the sugar mixture.
Dot with butter.

Roll out remaining pastry to fit top of pie. (This does not have to be smooth & pretty. You can actually piece a top together & it will look fine after it's baked.)
Seal & flute edges. (Okay, let's be honest, I didn't "flute" the edges. I sealed them & called it good. Homemade crust & I do not always agree :/)

Brush with milk.
Bake at 375 for 50-55 minutes or until golden brown.
Cool for 10 minutes.
Combine glaze ingredients & drizzle over pie.

No comments:

Post a Comment