For Top and Bottom Crust:
2 1/2 cups all-purpose flour
1 cup lard (or solid vegetable shortening, such as Crisco Shortening)
1 tbsp. granulated sugar
1 tsp. salt
1 egg yolk with enough milk to make 2/3 cup
2 handfuls (approximately 2 cups) cornflakes, crushed
16 cups sliced apples (approximately 16 to 20 medium size apples, cored, and peeled)
1 cup granulated sugar
1 tsp. ground cinnamon
For Egg Wash:
1 egg white
For the Glaze:
Powdered sugar (confectioners' sugar or icing sugar)
Preheat oven to 350 degrees F/180 degrees C.
In a large mixing bowl, mix together all crust ingredients as you would a pie crust. Roll out dough as you would for a pie, using half the dough for the bottom crust and the other half for the top crust.
Place bottom crust in the bottom of an 11" x 18" jelly roll pan.
Put two handfuls (approximately 2 cups) of crushed cornflakes over top of bottom crust.
Fill the bottom crust with the sliced apples. Spread the one cup sugar and 1 tsp. ground cinnamon over the sliced apples, then top apples with the other half of dough.
For the Egg Wash:
Stiffly beat the egg white, then spread over the top crust.
Bake in preheated 350 degree F oven until done, approximately 45 minutes.
For the Glaze:
When apples slices are done and cooled completely, make a glaze of powdered sugar and water and pour or drizzle over pie.
Cut pie into approximately 30 slices.
Makes approximately 30 servings.
Submitted By: June Lindquist
Date: October, 13 2009