APPLE PIE GALORE, OH MY PIE FOR A CROWD!

The calendar says that it is officially autumn, the maple trees and sumac are starting to change color, and the markets are flooded with beautiful apples. We all love apple pie, but one pie doesn’t feed very many people let alone a tailgate party or a fall family gathering. APPLE PIE GALORE solves that problem. Made in a 15 ½ -10 ½ - 1 ½ -inch jelly roll style pan, this pie feeds a crowd. It is a truly wonderful recipe for a mouth-watering pie.

Amy runs the market now, but her Mother says that Amy has years to go before she can call the apples, Amy's Blend of Apples Baking and Sauce.

True tailgating on the tailgate of the truck.

PeeWee football is exciting as colleg football when the one you love is punching holes in the line of the oppossing team.

Good food tastes even better outside!

My recipe dates way back in time as evidenced by it use of lard; however, butter and Crisco make a good substitute. Don’t be afraid of this crust as it is very easy to work with and very forgiving. If there are places that need dough and others too big, just cut and patch. The patches won’t show once the pie is baked and glazed. This is really an easy crust to make and roll out. The corn flakes even add some nutrition along with the apples to this great dessert.  I think the corn flakes qualify the pie as a breakfast food!

The pie holds its shape so just serve it in a napkin for informal enjoyment.

A mixture of apples always makes the best pie or sauce. We have farmer’s that sell mixtures, but it is also possible to just get different apples when you shop in a supermarket. APPLE PIE GALORE holds it shape so it can be served in a napkin at a tailgate party, on a plate at home or dressed up with caramel ice cream topping dribbled over a plate before the pie is served.

All dressed up with caramel sauce, the pie is elegant enough for any occasion.  Please do enjoy!!!!

APPLE PIE GALORE

CRUST
2 ½ c flour
1 t salt
1 c lard or ½ c butter and ½ c Crisco
1 egg yolk
Enough milk to make 2/3 c with egg yolk

FILLING
2 c corn flakes, crushed
½ t apple pie spice, optional but I like it
10 (8 c) large apples
¾ to 1 c sugar (I had very sweet apples so I used ¾ c sugar)
2 T flour
1 ½ t cinnamon
½ t nutmeg
½ t ginger
2 T butter
1 egg white
2 T sugar
½ t cinnamon

GLAZE
1 to 2 T water
1 c powered sugar
Pinch salt
1 t vanilla
1 to 2 drops almond extract

Ingredients for crust: Flour, salt, milk, egg yolk, butter and Crisco.

Ingredients for filling:  Corn flakes, flour, sugar, apples, cinnamon, nutmeg, ginger, apple pie spice, egg white, and butter.

Ingredients for glaze:  Water, powdered sugar, vanilla, almond flavoring, and salt.

For the crust: In a bowl, mix flour and salt. Add butter and Crisco. Using a pastry blender, cut butter and Crisco into the flour until the mixture resembles coarse crumbs. Put the egg yolk in a glass measuring cup. Add milk to the egg yolk to make 2/3-cup liquid. Add to the flour mixture and stir to mix. Form the dough into two balls. Roll 1-ball out to fill a 15 ½ -10 ½ - 1 ½ -inch pan. For the filling: Measure out the corn flakes and place in a plastic bag. Add apple pie spice, if desired. Crush the corn flakes and mix in the apple pie spice into them. Sprinkle bottom crust with crushed spiced corn flakes. Wash, core, peel and slice apples. Mix with ¾ - 1 cup sugar, 2-T flour, 1 ½ teaspoon cinnamon, nutmeg and ginger. Put apple mixture over the corn flakes. Dot with butter. Roll out other half of dough and place on top and pinch edges to flute. Beat egg white with a fork until foamy, brush over crust. Mix 2 tablespoon sugar and ½ teaspoon cinnamon together and sprinkle over egg white, or mix them together and brush on crust. Bake at 400° for 1 hour. For the glaze: Mix glaze ingredients together and frost while pie is hot.

For the crust: Combine flour and salt.

Add butter and Crisco.  Cut into flour mixture with pastry blender.

When butter and Crisco is cut into flour, the mixture will look like coarse crumbs.

Put egg yolk into a measuring cup and add milk to make 2/3-cup liquid.

Add to flour mixture.

Mix ingredients together and then form into two balls.

I use a pastry cloth to roll out dough.  You don't wash it after use.  Just fold and keep in the refrigerator.  Then every time you use the cloth more flour gets worked into the cloth making it better and better for rolling out dough.

Put one ball of dough on floured surface or cloth.

Roll out dough to fit pan.  To pick up dough, roll it onto the rolling pin.

Roll dough off the pin onto the plate.  On my rolling pin is the cover for a pin that comes with the pastry cloth.  I know a pastry cloth is old-fashioned but I like mine.

Dough in bottom of the pan.  Cut and patch if nescessary.

Measure out corn flakes.

Put into plastic bag.

Add apple pie spice to corn flakes.

Crush corn flakes and mix in the spice.

Spread corn flakes on bottom crust.

For the filling:  Wash, core, peel and slice apples.

8-cups of apples.

Add sugar, flour and spices.  Mix.

Mixed apples.

Put filling over the corn flakes in the bottom crust and dot with butter.

Roll out top crust just like the bottom crust and put over apples.

Beat egg white until foamy.

I had a Senior Moment and added sugar and spice to egg white.  Usually I don't.  I brush the egg white on the crust and top with sugar/cinnamon mix.

My egg white and spice mix.

Brush egg white on crust.

Ready to bake at 400° for 1 hour.

To make glaze:  Add vanilla and almond flavoring to powdered sugar.

Add water to make a glaze.

Baked Apple Pie Galor.  This pan has been to church.  It has a name on it.

To baked pie with glaze while pie is hot.

Apple Pie Galore ready to enjoy!!!