Glazed Apple Pan Pie Recipe

4.5 1 3
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Glazed Apple Pan Pie Recipe

Read Reviews
4.5 1 3
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. Bake: 50 min. + cooling

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

Nutritional Facts

1 piece: 323 calories, 14g fat (4g saturated fat), 22mg cholesterol, 101mg sodium, 46g carbohydrate (24g sugars, 2g fiber), 3g protein.

  • 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 or margarine
  • 2 tablespoons milk
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon water
  • 1/8 teaspoon vanilla extract
  1. 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.
Originally published as Glazed Apple Pan Pie in Taste of Home October/November 1998, p54

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MY REVIEW
[email protected] User ID: 2350474 236103
Reviewed Nov. 1, 2015

"I made this last month for a church dinner and it was a great success."

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