Being a cold and snowy day, it was perfect weather for making pie. That, and the fact that I have an abundance of apples in my refrigerator. I decided that rather than making traditional pie, I'd make it into bars. I am lousy at making pie crust (which is why I don't make pie very often), and while the crust doesn't look pretty, it sure is tender, flaky and delicious! The glaze is optional.
This comes from my Betty Crocker cookbook.
1 1/3 cups shortening
3 1/2 cups flour
1 tsp salt
8 - 9 tbsp cold water
1 cup granulated sugar
1/3 cup flour
1 tsp ground nutmeg ( I added additional nutmeg to taste)
1 tsp ground cinnamon
8 cups thinly sliced pared, tart apples (about 7 medium)
3 tbsp butter, cut into small pieces (do this when you add the apples to the pastry)
3/4 cup pwd sugar
about 1 tbsp milk
might be good to add a splash of maple extract
Heat oven to 425 degrees.
Combine the sugar, flour, nutmeg, cinnamon, and salt, and then add the apples, stirring until combined. Set aside.
For the Pastry, combine the flour and salt and cut in the shortening until particles are the size of small peas. Sprinkle in the water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl.1 - 2 tsp of water can be added, if necessary. Shape into a ball and divide in half.
Shape each pastry half into a flattened round on a lightly floured surface. Using a flour-covered rolling pin, roll first round into a rectangle, 18x13". Fold pastry in fourths; unfold and ease into an ungreased jelly roll pan,
15 1/2x10 1/2".
Roll second pastry round into a rectangle, 17x12". Fold into fourths, and cut a few slits into the edges so that steam can escape. Pour prepared apples into the pastry-lined pan. Dot with the 3 tbsp butter. Top with the other pastry crust with the slits. Seal and flute the edges.
Bake 425 degrees for about 35-40 minutes until crust is golden brown and juices from the apples begin to bubble through the slits in the crust.
For the Glaze, combine the pwd sugar and milk until desired consistency, and drizzle over the crust.