Cookie Sheet Apple Pie

Name: Cookie Sheet Apple Pie
Ingredients: 6 cups all-purpose flour; 1-1/2 teaspoons salt; 1-1/2 teaspoons baking powder; 1-1/2 cups shortening; 6 large egg yolks; 3/4 cup plus 4-1/2 teaspoons water; 3 tablespoons lemon juice; 8 cups sliced peeled tart apples; 1-1/2 cups sugar; 1 cup crushed cornflakes; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 large egg white, lightly beaten

13 ingredients

3 steps

Ingredients

6 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/2 cups shortening
6 large egg yolks
3/4 cup plus 4-1/2 teaspoons water
3 tablespoons lemon juice
8 cups sliced peeled tart apples
1-1/2 cups sugar
1 cup crushed cornflakes
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg white, lightly beaten

Directions

1

In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Whisk the egg yolks, water and lemon juice; gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
2

Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit the bottom and sides of a greased 15x10x1-in. baking pan. Arrange apples over crust. Combine the sugar, cornflakes, cinnamon and nutmeg; sprinkle over apples.
3

Roll out remaining dough to fit top of pie; place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until golden brown.