Slab Ap­ple Pie

Daily Local News (West Chester, PA) - - FOOD - RECIPE COUR­TESY OF HIGH­LAND OR­CHARDS


1½ cups flour 1½ ta­ble­spoons sugar ¼ tea­spoon salt ½ tea­spoon bak­ing pow­der ½ cup short­en­ing 2 egg yolks, beaten 4 ta­ble­spoons wa­ter 8 ap­ples - peeled, cored and cut into thin slices 2 ta­ble­spoons lemon juice 2 ta­ble­spoons flour 1¾ cups sugar ½ tea­spoon cin­na­mon 2 ta­ble­spoons but­ter


1 cup flour 1 tea­spoon cin­na­mon ½ cup brown sugar ½ cup but­ter


Pre­heat oven to 350 de­grees. In a large bowl, com­bine flour, sugar, salt and bak­ing pow­der. Cut in short­en­ing un­til mix­ture re­sem­bles coarse crumbs. Mix egg yolk and wa­ter to­gether and mix into flour un­til it forms a ball. Roll out to fit the bot­tom of a 10-by-15-inch pan. In a large bowl, com­bine ap­ples, lemon juice, flour, sugar and cin­na­mon. Pour fill­ing into pie crust and dot with but­ter.

Top­ping: In a medium bowl, com­bine flour, cin­na­mon, brown sugar and but­ter. Cut in the but­ter un­til crumbly, then sprin­kle over ap­ples.

Bake in the pre­heated oven for 60 min­utes or un­til top­ping is golden brown.

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