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Grandma Jennie Schilde’s Apple Slices

My grandmother Jennie Schilde was always baking. Coming from a Dutch family the day revolved around hearty meals and wonderful baked goods. My fondest childhood memories were of the tradition of coffee time in the mid morning and tea time mid afternoon… This recipe is an easy apple pie recipe that she often served in the fall with the abundance of apples from Sharon orchards. It was a staple for coffee or tea time. This recipe has become a tradition in my Sunnycrest family and we use it often for Birthdays and holidays as it is easy to prepare and serve.

PREP

  • Preheat oven to 400 degrees
  • Lightly greased Jelly roll pan - 11x15

WHAT YOU NEED

  • 2 ½ all purpose flour
  • 1 ½ c granulated sugar
  • 1 Tbsp cinnamon
  • 1c Crisco
  • 1 egg separated discard whites
  • milk
  • 5 cups of apples thinly and uniformly sliced (a blend of varieties works well)
  • 2/3 c crushed cornflakes, special K, rice krispies or like flaked cereal crushed

DIRECTIONS

  • In a large bowl combine flour, 1 Tbsp of sugar, salt and Crisco...mix together with a pastry blender to form pea ball stage and set aside
  • In a one cup measure put egg yolk only and scramble yolk then add and stir in milk to fill to 2/3 c of the milk egg mixture
  • Add the egg milk mixture to flour mixture and mix to form a ball
  • Peel and thinly slice apples into a bowl add the remaining sugar and cinnamon..mix together and set aside
  • On a lightly floured surface roll out half of the dough into a rectangle and transfer it to the lightly greased 11x15 jelly roll pan and sprinkle the crushed cereal on the layer of dough
  • Layer apples in uniform layer on dough and roll the remaining dough and use it to cover the apples
  • Pinch the top and bottom layers of dough on sides to seal the apples inside the tart
  • Bake for 40 minutes at 400 degrees until golden brown. Remove and let rest on a rack to cool

GLAZED DRIZZLE

  • 1 c confectionary sugar
  • 2 Tbs lemon juice or lemon juice concentrate
  • Mix together and drizzle over apple tart while still warm…or sprinkle with confectionary sugar

Serve warm or room temperature

Laurie Schilde Schmitt - Owner | Sunnycrest Orchards

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