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Glazed Apple Pan Pie Recipe

Potluck gatherings keep us busy around the year, so I appreciate foods that feed a crowd. With a sweet apple filling and delicious crust, this pan pie is always a hit.—Barbara Keith, Faucett, Missouri

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Glazed Apple Pan Pie Recipe

Prep: 50 min. Bake: 50 min. + cooling

Yield: 24 Servings

50 50 100

Ingredients

5 cups all-purpose flour
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/2 cups shortening
2 egg yolks
2/3 cup ice water
FILLING:
14 cups thinly sliced peeled tart apples
4 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons milk
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon water
1/8 teaspoon vanilla extract

Directions

In a bowl, combine flour, sugar, salt and baking powder. Cut in shortening until crumbly. Beat egg yolks and water; add to flour mixture, tossing with a fork until dough forms a ball.
Divide dough in half. Roll out one half to fit the bottom and up the sides of an ungreased 15-in. x 10-in. x 1-in. baking pan.
Toss apples with lemon juice and vanilla; set aside. Combine sugars, cinnamon and salt. Place half of the apples over crust; sprinkle with half of the sugar mixture. Repeat; dot with butter.
Roll out the remaining pastry to fit top of pie; place over filling. Seal and flute edges. Brush with milk.
Bake at 375° for 50-55 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over pie. Yield: 24 servings.

Nutritional Facts 1 serving (1 piece) equals 323 calories, 14 g fat (4 g saturated fat), 22 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Glazed Apple Pan Pie in Taste of Home October/November 1998, p54