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Fly Cemetery Recipe

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This recipe for Fly Cemetery is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Lbs apples, pared and cut into small pieces
1 box seedless raisins
1/2 cup sugar
2 tsp cinnamon
3/4 cup water
1 Tbsp cornstarch
4 cups flour
1 Lb butter or margarine
11-12 Tbsp cold milk
Directions:
Directions:
Combine apples, raisins, sugar, cinnamon and water in a saucepan; stir and boil 5 minutes. Mix a little water with cornstarch, stir into hot mixture to thicken. Refrigerate.
Preheat oven to 400ºF. Place flour and salt in a large mixing bowl. Cut in the butter with a pastry blender. Add enough milk so the pastry is neither dry nor wet. Roll out half of the dough on a lightly floured surface to fit a 10"x15"x1" pan. Place the bottom pastry in the pan. Spread evenly with the cooled filling. Roll the remaining dough and place on top of the filling. Prick all over with a fork. Bake 30 to 45 minutes, or until golden brown on top. Cut into squares or bars.
Personal Notes:
Personal Notes:
A Scottish Recipe
Elkton, MD resident Dolly Rosebaum's mother got this century-old recipe from her friend Edith, whose sister-in-law Gen, from the Isle of Wight, was famous for baking fly cemetery, also referred to as a fruit slice.

 

 

 

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