"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Slices for 9 x 13 Pan Recipe

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This recipe for Apple Slices for 9 x 13 Pan, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 – Karen Richter
Added: Wednesday, August 2, 2006


6 c. – Pillsbury flour
3 c. – Crisco shortening
1 c. – cold water
2 tsp. – salt

16 medium – apples ( i.e. Jonathan)
2½ c. – granulated sugar
1 tsp. – nutmeg
2 tsp. – cinnamon
1 stick – margarine

½ c. – milk (approximately)
1 lb. box – powdered sugar

CRUST: Use a pastry cutter to blend the flour, salt and shortening until pea size granules form. Then add the cold water still using the cutter to blend until doughy. Divide the dough in half (putting ½ in fridge until you need to do the top crust). Spread wax paper on counter and sprinkle with flour. Form an oblong ball with half the dough and roll out until the size of your pan. Using the wax paper, “flip” the dough upside down into your pan and carefully peel the paper off. Form into pan, piecing in any missing pieces. You will do the same with the other ½ of the dough for the top crust of the apple slices.

APPLE MIXTURE: Preheat oven to 425Ί. Peel, core, & slice the apples into thin slices. Mix all ingredients (except margarine) together. Throw some extra sugar in the bottom of the pie crust. Now put the apple mixture in the pie crust. Dot with the margarine. Roll out the top crust and place over the apple mixture, trim edges and pinch together. Cut a few slits in top crust to vent steam during cooking. Put foil liner on oven shelf and set pan on top of foil to bake. Cook for approximately 45 minutes or until crust looks nice and light brown. Cool on a rack. While still warm drizzle with topping.

TOPPING: Mix milk and powdered sugar until just a little runny (but still stiff). Use as much topping as you like. (We like a lot!)




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