Grandma Bean's Apple Slices

Molly and I were assigned to the same dorm in college and became instant friends. A couple weeks into our first semester, she noticed I liked to eat and told me about this recipe of her Grandma's. She explained how delicious these elusive "apple slices" were, and after we wiped up our drool she decided to call Grandma Bean in Indiana to get the recipe.

Upon receiving Molly's recipe request Gma B. told her "ummm...that's a really hard recipe Molly."

Molly explained she thought she could handle it, and there were other people who cooked around if she needed help. "Well.... I'll send you some other good recipes that are easier instead." So Gma refused to give up the recipe. A couple days later Molly received her care package and in it were the promised good, but easier recipes.

Grandma Bean had got out her typewriter and the following recipe was typed neatly on an index card:

Cherry Pie
1 pie crust
1 can cherry pie filling

Buy a pie crust. Open the can and pour the cherries into the crust. Bake according to the can's instructions.

We were laughing and it was obvious if this was an easy recipe than these apple slices probably were really hard in comparison. Luckily Molly's mom had the apple slices recipe, and every time I make these I think of Gma Bean and laugh. Especially since this is the photo that sticks in my mind.

So here it is for you, the secret recipe you have to earn, shared with Molly's permission:

GRANDMA BEAN'S APPLE SLICES

CRUST:
4 c. flour
1 tsp salt
1 tsp baking powder
1 1/2 c. shortening
2 tsp lemon juice
1 c. cold water
4 egg yolks, beaten

In food processor, combine dry ingredients. Add shortening and pulse until small pea size. Add water, lemon juice and yolks and mix until dough forms. Divide in half. Press first half in greased jelly roll/ cookie sheet.

**If you don't have a food processor, cut in shortening with pastry cutter or two knives instead

***This pastry dough more moist than regular pie crust. Gourmet bakers would probably chill the shortening before and chill the dough 15 minutes before pressing in pan, but I'm sloppy and don't do either.

FILLING:
5 c. tart apples, peeled, diced (I'd guess about 4-6 average sized apples)

2 c. sugar
2 tsp cinnamon
1/4 c. flour
Stir to cover apples and spread on bottom crust. Roll out second half of dough between two sheets of wax paper. You can pick it up and make sure it will fit your pan, so roll it to the size you need. When ready to put the top crust on, take the top sheet of wax paper off. So you will have your perfect crust rolled out on a sheet of wax paper. Carefully position the crust on top of the apples. Then you just peel off the wax paper backing and you have a perfect crust on top. Go around the edges and press the top crust down over the apples and try to make a seal with the bottom crust. Cut some slits in the top to let steam escape.
Bake at 400 for 40-45 minutes, or until crust is golden brown.

GLAZE:
2 c. powdered sugar
1/4 c. butter, room temperature
1 tsp vanilla
1/4 c. milk
Beat until smooth. Pour over apple slices while slightly warm.

I usually make a half batch in a glass 9x13. These are great for Thanksgiving because you have a full cookie sheet of apple pie-ish dessert, but I like these better than traditional apple pie.