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| Cookie Sheet Apple Pie |
"No fork necessary for this apple pie. You can get more servings from this dish if you cut it into smaller pieces."
Ingredients :
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 cup shortening
- 3 eggs, lightly beaten
- 1/3 cup milk
- 8 cups peeled and sliced tart baking apples
- 1 1/2 cups white sugar
- 1 cup crushed cornflakes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 egg white, lightly beaten
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 1H55M |
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- Combine flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add eggs and milk; mix until dough is moistened. Cover and chill for 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10x15-inch jelly roll pan.
- Divide dough in half so that 1 piece is slightly larger than the other. Roll out the larger piece on a floured work surface; press over the bottom and up the sides of the greased jelly roll pan. Arrange apple slices on top.
- Mix sugar, cornflakes, cinnamon, and nutmeg together in a bowl. Sprinkle over apple slices. Roll out smaller piece of dough to fit on top. Place over apples and press edges to seal. Cut a few slits in the dough using a sharp knife. Brush egg white over dough.
- Bake in the preheated oven until starting to brown, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, 20 to 25 minutes. Let cool completely, at least 30 minutes. Cut into slices.
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