Frosted Apple Pie4 teaspoons lemon juice1. For pastry, combine dry ingredients; cut in Crisco. Beat egg yolks slightly in a measuring cup with a fork and blend in enough cold water to make a scant cupful. 2. Sprinkle over flour and Crisco mixture a little at a time until mixture is moist enough to hold together. 3. Roll out like any pastry. Roll out half the pastry into a rectangle and use to line 15 1/2-by-10 1/2-by-1-inch jelly roll pan. 4. For filling, sprinkle lemon juice on the apples. Place half the apples in bottom of pastry-lined pan. 5. Combine remaining ingredients except apples and frosting. Sprinkle half the mixture over apples in the pan. Spread remaining apple slices on top and sprinkle with remaining sugar spice mixture. 6. Top with remaining pastry, rolled out. Seal and crimp edges. 7. Brush with milk and sprinkle with a little sugar. Cut vents or prick with fork. 8. Bake at 400 degrees for about 50 minutes. When cool, drizzle with confectioner's sugar mixed with milk to make a thin icing. Cut in squares to serve. Makes 24 servings. Eloise Powell, 2866 Michael Lane, Hermitage |
