Pastry:
2 egg yolks
about 2/3 c. milk
3 1/3 c. flour
2 T/ sugar
1 t. salt
1 c. solid vegetable shortening
Filling:
12 Granny Smith apples (about 5 pounds)
1 c. sugar
1 ½ t. cinnamon
¼ t. nutmeg
whites from 3 eggs
Icing:
2/3 c. confectioners sugar
2 t. water
1 t. vanilla
Put egg yolks in a measuring cup, add enough milk to
measure 2/3 cup. Stir until blended.
To make pastry: Mix flour, sugar and salt in large
bowl. Cut in shortening with pastry
blender until mixture resembles coarse crumbs. Add egg-milk mixture and stir until dough holds together. Gather dough into a ball, divide in half and
flatten each half into a disk. Wrap
separately in waxed paper. Refrigerate
at least 30 minutes or until firm enough to roll.
For filling: Peel,
and slice apples into thin slices. Put
into a large bowl, and toss with sugar, cinnamon and nutmeg.
Assembly: Heat oven to 400 degrees. Have a 15x10x1 jelly roll pan ready. Lightly flour a 19x20 inch strip of waxed
paper. Place dough in center and using a
lightly floured rolling pin, roll one half of the dough to an 18x13 inch
rectangle. (Dough will be slightly
wider than the waxed paper) Gently pick up ends of waxed paper and invert dough
onto ungreased pan. Peel off waxed
paper and gently press dough against bottom and up sides of pan. Spread apple slices over dough, pressing
them down to fill spaces. Roll out
remaining dough and invert over apples.
Press edges together with times of fork to seal. Beat egg whites with
electric mixer until stiff peaks form.
Spread on dough to within ½ inch of tines of fork. Bake 50 minutes or until egg whites and
crust edges are golden brown. Remove
pan and cool on wire rack to cool.
Icing: Mix icing ingredients in a small bowl. Drizzle over warm pie.