My mother made Apple Slices throughout my childhood. I was one of seven children, so a sheet pan of Apple Slices lasted just two days in our household. It was served a few hours after baking on the first day while still warm. Then, after overnight refrigeration, we ate more the following day. It was delicious, both warm from the oven and cold from the refrigerator.
Serves 15 to 20
For the filling:
3 pounds tart cooking apples
1 cup water
1-1/4 cups sugar
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons cornstarch
For the pastry crust:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup lard*
1 teaspoon lemon juice
2 egg yolks, beaten
1/2 cup water
To make the filling:
Bring the water, sugar, cinnamon, and salt just to a boil. Add the apple slices and lower the temperature, cooking slowly for 10 minutes. Blend the cornstarch and 1/4 cup cold water; add to the apple mixture and stir. Cool for 5 minutes, stirring gently.
To make the pastry crust:
Sift the flour, baking powder, and salt. Cut the lard into the sifted ingredients. Mix the lemon juice, egg yolk, and water and sprinkle over the flour mixture. Blend lightly, forming a soft dough. Divide the pastry dough into two parts, one part just larger than the other.
Roll the larger piece of pastry dough to fit a 9 x 13 x 2-inch sheet cake pan and line the pan with the pastry crust. Fill with the cooled apple mixture. Roll the remaining dough to fit the top; cover the filling with the top crust and seal the edges. Cut simple vents or a design in the top crust to allow steam to escape. Bake in a preheated oven at 450 F for 20 minutes, and then reduce heat to 350 F and bake 30 minutes longer.
Ice the Apple Slices with a thin powdered sugar icing. This dessert is excellent, warm from the oven (allow to cool first) and cold from the refrigerator.
* Lard is a monounsaturated fat, as are avocado, olive, peanut, and sesame oils for reference. Vegetable shortening may be used in place of the lard.
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