Friday, November 28, 2008
Next to pumpkin rolls, these are probably my favorite dessert. My AWESOME grandma who is an AMAZING cook made these for Thanksgiving and was so kind as to email me the recipe. Sigh. I love my Grandma. Grandma, of course, makes her own pastry. Because thats what Grandmas do. I am sure you can use premade pastry and it will still be delightful, (and a whole heck of a lot easier) but if you want to make it PERFECT, Grandmas pastry recipe is included! Enjoy, and thanks Grandma!
This is my own recipe for a 2 crust pie
2/3c Crisco shortening
using pastry cutter (or hands, yuk) cut shortening, butter and salt into flour,until mixture resembles tiny peas, sprinkle 5Tbs ice water, (1Tbs at a time,) tossing with fork,until all flour is moistened and pastry cleans side of bowl...gently form a ball..divide and flatten into round, wrap individually (wax paper) and place in frig. for 30mins. for apple squares in this size pan (jelly roll) you will need to double recipe,divide into 4 portions (easier to work with)
1 cup granulated sugar
1/3 c all purpose flour
dash of salt
8 cups thinly sliced pared apples (I used 4 granny smith and 4 yellow)
2-3 Tbs butter or margarine
3/4 c powered sugar and about 1Tbs milk (icing)
heat oven to 425 degrees
On floured board, roll 1 round into rectangle, place in ungreased jelly roll pan, covering half, repeat for other half, this is the bottom layer...(overlapping seams)
in small bowl, mix sugar, flour, nutmeg and cinnamon and salt.......stir into apples... (when I'm preparing the apples, I use lemon juice on the cut-up apples, this prevents them from turning brown)
pour into pastry lined pan, dot with butter or marg. cover with other 2 sections of pastry.. crimp edges..make a few slits in crusts for steam to escape..
Bake 35 to 40 mins. until crust is golden brown and juice begins to bubble through slits....cool slightly..mix powered sugar and milk to desired consistency and drizzle over crust...cut into 3inch squares